It’s almost Thanksgiving, time for pumpkin pie!

This pie filling has a rich pumpkin flavor that’s not overly sweet with an incredibly smooth, creamy texture. The pumpkin flavor is intensified with the addition of yams, spice and maple syrup that are then cooked down to a thick rich paste that yields a bloom of concentrated flavors that can’t be beat.

The smooth texture is created by pressing the pumpkin filling thru a sieve before baking. To create the decorative leaf and pumpkin crust border, make (or buy) a double crust: one for the bottom of the pie and one for the cut-outs.

This pie is a little labor intensive but the end result is absolutely delicious. Here is how you can make your own:


You can find the entire recipe here. Just remember to make a double crust if you want to create a decorative leaf and pumpkin crust border.

Preheat the oven to 400 degrees with rimmed baking sheet placed on oven rack in lowest position. Make and roll out dough according to the recipe if you are making your own.

Place bottom crust into pie plate and press into bottom of place. Flute edges around the top with approximately 1/2 inch overhang.

If you will be creating the leave and pumpkin border, roll out second piece of dough and cut out shapes using cutters like these.

Keep cutting until there is no more dough left. Arrange the shapes around the edges of the pie in a decorative pattern. Refrigerate dough in pie plate for 15 minutes before baking.

Line chilled crust with foil and fill with pie weights. Place crust on baking sheet in oven and bake for 15 minutes. Remove foil and pie weights and continue baking the crust for an additional 5 or 10 minutes.

If the decorative border needs more leaves and pumpkins go ahead and add any extra cut-outs into any bare spots on the crust edge before baking again. Keep two leaves and one pumpkin set aside to use as a garnish. I lightly brushed the edges with a beaten egg wash before baking. While crust is baking begin the filling.

Filling: Whisk together cream, milk, eggs, yolks and vanilla in a medium bowl. Set aside.

In a medium sauce pot over medium heat cook together the pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt. Bring the mixture to a sputtering simmer, mixing continuously, and smashing the yams against the sides of the pot.

Continue to cook until the mixture is thick and shiny. Remove pan from heat and whisk in the cream mixture until completely incorporated.

Press the pumpkin mixture thru a fine mesh strainer over a large bowl. Rinse out sauce pot. When all pumpkin mixture is strained, return to pot, whisk again and place on stove over low heat to keep warm.

When crust has finished baking, remove from oven and pour warm pumpkin filling into warm crust.

Return to oven, on top of the baking sheet, and bake at 400 degrees for 10 minutes.

Drop temperature down to 300 degrees and continue baking the pie for 20-45 minutes. The edges should be set when done and the interior temperature should be 175 degrees.

Let pie cool for 2-3 hours or overnight before cutting. While pie is cooling, bake the two leaves and pumpkin cut-outs, brush with egg wash and lightly sprinkle with sugar.

Bake the cut-outs in the oven for 15-20 minutes or until nicely browned. Let cut-outs cool completely before arranging on top of the cooled pie.

Hint: while pie is baking the crust may start to get overly brown, if this happens cover the edges of the crust lightly with foil and continue to bake until pie is 175 degrees in the center.

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