Pumpkin Pie

Pumpkin Pie

Make a crust:. Flatten dough into 4-inch disk.  Wrap in plastic and refrigerate at least 45 minutes.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees.  Remove dough from refrigerator and roll out on generously floured work surface.  Put dough in pie plate.  Refrigerate 15 minutes.
Remove pie pan from refrigerator.  Line crust with foil and fill with pie weights.  Bake on rimmed baking sheet 15 minutes.  Remove foil and weights, rotate plate, and bake 5 -10 minutes additional minutes until crust is golden brown and crisp.  Remove pie plate and baking sheet from oven.

Filling:
1 cup heavy cream
1 cup whole milk
3 large eggs, plus 2 large yolks
1 teaspoon vanilla extract
1 can(15oz) pumpkin puree
1 cup drained candied yams from 15-ounce can
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt

While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.  Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy saucepan; bring to sputtering simmer over medium heat 5-7 minutes.  Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of put, until thick and shiny, 10-15 minutes.
Remove pan from heat and whisk in cream mixture until fully incorporated.  Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer.  Rewhisk mixture and transfer to warm prebaked shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant read thermometer registers 175 degrees), 20 -35 minutes longer.  Transfer pie to wire rack and cool to room temperature, 2-3 hours.