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Step 8Mix, Cook, and Strain the Pumpkin Pie Filling
Mix together the heavy cream, milk, eggs and egg yolks, and vanilla. Save the vanilla for last, and watch how it mixes and flows into the white liquid.
I looked, but couldn't find canned sweet potatoes without added sugar, so I drained and rinsed the candied sweet potatoes. After removing the corn syrup, I was left with about a cup of sweet potatoes. Mix these together in a sauce pan with the pumpkin puree, sugar, maple syrup, ground cinnamon, salt, and fresh apple cider. We were juicing apples while I was putting this pie together, so it was only natural that I would add some cider, but you could skip this. Grate in ginger and nutmeg. Simmer at low heat until some of the moisture is driven off, and everything is mixed together. Smash the sweet potatoes, and make sure the mixture is homogeneous. Cook and stir continuously until the mixture will stick together in a big lump without flowing back to level. It's really obvious when this happens, and might take longer or shorter than it did for me, depending on how much moisture you start with.
After cooking for around 15 minutes, take the pot off of the heat, and mix in the cream mixture. Again, mix until homogeneous, then strain the mixture. The straining is laborious and annoying, but trust me, it's worth it. Yell continuously about how no one has ever made a pie as smooth as the one you're making.
In the second pie I made, I blended the mixture and then ran it through a strainer. There was no appreciable difference.
Thanksgiving 2009 Update:
I had extra roasted sweet potatoes from a sweet potato casserole dish, and decided to use fresh rather than canned sweet potatoes this year. After draining the liquid, I found 250 g of cooked sweet potatoes in a 15 ounce can of candied yams, and so substituted the same mass of scooped-out sweet potato flesh roasted at 400°F until total tender. It's hard to do a direct comparison because I didn't have one pie with canned and one pie with fresh, but I felt that using fresh sweet potatoes contributed a brighter flavor.
Also, after mixing the cooked-down pumpkin and sweet potato with the dairy and eggs, I blended it until smooth with an immersion blender (specifically the KitchenAid KHB100) and did not strain. The mixture was totally smooth, and the blender whipped in a bit of air.
I looked, but couldn't find canned sweet potatoes without added sugar, so I drained and rinsed the candied sweet potatoes. After removing the corn syrup, I was left with about a cup of sweet potatoes. Mix these together in a sauce pan with the pumpkin puree, sugar, maple syrup, ground cinnamon, salt, and fresh apple cider. We were juicing apples while I was putting this pie together, so it was only natural that I would add some cider, but you could skip this. Grate in ginger and nutmeg. Simmer at low heat until some of the moisture is driven off, and everything is mixed together. Smash the sweet potatoes, and make sure the mixture is homogeneous. Cook and stir continuously until the mixture will stick together in a big lump without flowing back to level. It's really obvious when this happens, and might take longer or shorter than it did for me, depending on how much moisture you start with.
After cooking for around 15 minutes, take the pot off of the heat, and mix in the cream mixture. Again, mix until homogeneous, then strain the mixture. The straining is laborious and annoying, but trust me, it's worth it. Yell continuously about how no one has ever made a pie as smooth as the one you're making.
In the second pie I made, I blended the mixture and then ran it through a strainer. There was no appreciable difference.
Thanksgiving 2009 Update:
I had extra roasted sweet potatoes from a sweet potato casserole dish, and decided to use fresh rather than canned sweet potatoes this year. After draining the liquid, I found 250 g of cooked sweet potatoes in a 15 ounce can of candied yams, and so substituted the same mass of scooped-out sweet potato flesh roasted at 400°F until total tender. It's hard to do a direct comparison because I didn't have one pie with canned and one pie with fresh, but I felt that using fresh sweet potatoes contributed a brighter flavor.
Also, after mixing the cooked-down pumpkin and sweet potato with the dairy and eggs, I blended it until smooth with an immersion blender (specifically the KitchenAid KHB100) and did not strain. The mixture was totally smooth, and the blender whipped in a bit of air.
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