Classic Pumpkin Pie

serves 8-10
Recipe from cookthink

Pumpkin pie is the quintessential holiday dessert for many Americans and this recipe wakes up the flavor with fresh grated ginger. The velvety custard is made with heavy cream and whole milk.

instructions

1. Preheat the oven to 400F and pre-bake your preferred pie crust on a rimmed baking sheet; whether store-bought or homemade, line the crust with parchment paper and fill with pie weights, dried beans or pennies and bake for 15 minutes. Remove the weights, rotate the crust and bake for a further 5-10 minutes until the crust is crispy and golden brown.

2. While the crust is baking, assemble the pumpkin custard. Whisk the cream, milk, eggs, egg yolks and vanilla together in a large bowl. In a large saucepan, combine the pumpkin purée, roasted sweet potato cubes, sugar, maple syrup, grated ginger, cinnamon, nutmeg and the salt. Bring the pumpkin mixture to a simmering sputter, 5 to 7 minutes. Continue to stir constantly, crushing the sweet potato chunks against the sides of the pan and cook for another 10 to 15 minutes until the mixture is very thick and shiny.

3. Take the saucepan off the heat and whisk in the cream mixture until smooth and uniform. Strain the mixture through a fine mesh sieve set over a mixing bowl and press on the solids with the back of a large spoon.

4, Whisk the pumpkin custard mixture again and pour into the warm, pre-baked pie shell.

5. Bake for 10 minutes at 400F, and then reduce the heat to 300F and bake for 20 to 35 minutes more. The pie should have an internal temperature of 175F when fully cooked. Transfer the pie to the cooling rack and let cool to room temperature, 2 to 3 hours. (At this point, you may serve or refrigerate if you prefer to eat the pie cold.)