Let’s be honest, the Thanksgiving dessert spread can often be bigger than the main course options! It’s a staple of any Thanksgiving dessert spread and sure to satisfy even the greatest pumpkin skeptic. Are there such things? Either way, this recipe is a hit every year and I implore you to make it even days after the holiday ends when all the pumpkin puree is on sale at the market!
Recipe adapted from Smitten Kitchen
1 cup heavy cream
1 cup 2% milk
3 large eggs plus 2 large egg yolks
1 tsp. vanilla extract
1 can pumpkin puree
1 cup drained canned candied yams from 15-ounce can
3/4 cup sugar
1/4 cup maple syrup
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1 tsp. salt
1 store bought graham cracker crust or pate brisee
Preheat oven to 400
1. Whisk cream, milk, eggs, yolks and vanilla together in medium bowl.
2. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepanl bring to simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
3. Remove pan from heat. Whisk in cream mixture until fully incorporated. Transfer mixture to warm pre-baked pie shell. Bake pie for 10 minutes. Reduce heat to 300 degrees. Continue baking until edges are set 30 – 40 minutes. Transfer pie to wire rack and cool to room temperature.
Voila! First Thanksgiving dessert down!