Instructables

Pumpkin Pie 2.0

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If you're looking to switch things up during the holidays this pumpkin pie is for you! It's bright, light, and thanks to fresh ginger, well spiced. America's Test Kitchen continues to find ways to make the classics better, this pie not only contains pumpkin, but they found adding canned yams brings out more pumpkin flavor. Par-baking the crust, adding the warm filling and finishing baking together make for a smooth filling and a crisp crust. Yes, this is more tedious than the usual pumpkin pie recipe, but its creamy texture and warming spices make it worth the effort. Happy Holidays!

Recipe from America's Test Kitchen  
 
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Step 1: Gather ingredients

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You'll need: 

For the Crust:
1-unbaked pie dough for 9-inch pie, here's ATK's vodka crust, my go-to recipe:

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
1/4 cup vegetable shortening, cold, cut into two pieces
2 tablespoons vodka, cold (see note)
2 tablespoons cold water

For the Filling: 
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (If candied yams are unavailable, regular canned yams can be substituted.)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt