The Ultimate Velvet Pumpkin Pie

Perfect Pumpkin Pie: A silky-smooth, perfectly spiced homemade filling nestled in a flaky crust that delivers the ultimate fall dessert experience every time.

Course desserts

Cuisine American

Keyword pumpkin

Prep Time 20

Cook Time 30

cooling time 2

Servings pieces

Calories 402kcal

Author Americas Test Kitchen

Equipment

Ingredients

Pie Crust

1 pie crust see notes

Pie Filling

1 cup heavy cream
1 cup whole milk
3 large eggs
2 large egg yolks
1 ts. vanilla extract
2 cups pumpkin puree
1 cup yams pureed
¾ cup sugar
¼ cup maple syrup
2 tsp. fresh ginger grated
½ tsp. cinnamon ground
¼ tsp. nutmeg ground
1 tsp. table salt

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Instructions

Prepare the Crust

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 (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
Trim the overhang to 1/2 inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with the edge of the pie plate. Using your thumb and forefinger, flute the edge of the dough. Refrigerate the dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or beans. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

Prepare the Filing

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-bottomed saucepan; bring to sputtering 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.
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. R

Assemble

Rewhisk mixture and transfer to warm prebaked pie 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 inserted in center registers 175 degrees), 20 to 35 minutes longer.
Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Notes

My Granny's Pie Crust

Nutrition