I made three pumpkin pies in November. I will call the first pie "The Artisan" because Ken and I made it in a kitchen in Avignon, using the roasted-flesh method, in a too-large pan. It was great. The second I will call "The Libby" because it was a classic pumpkin pie - store bought crust, Libby's canned pumpkin, and the exact directions from the Libby's can. This pie was also good. I will call the third pie "I Would Die For This Pumpkin Pie" because I would die for this pumpkin pie. It is phenomenal. It is a lot of work. If you love pumpkin pie, it is worth making this pie. If you feel medium about pumpkin pie, you should make the Libby. If you are in Avignon and don't have any canned pumpkin, you should make "The Artisan" (probably in no other circumstances should you roast the pumpkin. Canned is better). My genius mother, a Cook's Illustrated loyalist and fellow pie-lover, decided to try making this project of a pie many years back. Every year, I am Thankful that she did. I Would Die For This Pumpkin Pie Pie
Yield: 1 pie | Total Time: 2-3 hours Recipe from Cook's Illustrated Ingredients Pie Crust (I used my now-favorite Sister Pie crust for every pie this Thanksgiving) 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 (see note) 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 Directions (I am copying this directly. I warned you! This is a high-investment pie.) For the crust: *Make crust and firm up in fridge* Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400°F. 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 overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. 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. For the filling: 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. 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°F and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer (Clare note - historically, it takes about 50 minutes here. This could be that I always make it around Thanksgiving when I ask a lot of my oven). Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
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