Pumpkin Pie v 2.0

Modifications from the original recipe  published by Cook’s Illustrated include a reduction in sugar and dairy.  The original was a bit too sweet for me and I was consistently unsuccessful at getting the pie to set.  This past Thanksgiving, I cut the milk to only 2/3 cup, and although it tasted fine, it lost that custardy texture that I loved.  The proportions listed below are hopefully a good compromise between soft, light texture and structure.  My pie often cracked as well, so I will try the oven cooling trick next time.

Combine:

• 3/4 c slightly warmed heavy cream
• 3/4 c slightly warmed milk
• 3 eggs + 2 yolks (careful not to add to too warm milk!)
• 1 tsp vanilla
• Whisk these ingredients together in a large measuring cup and set aside

In a large saucepan, add:

• 15 oz canned pumpkin (small can)
• 15 oz candied yams, drained
• 2/3 c sugar
• 1/4 c maple syrup
• 2 tsp fresh grated ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• Heat all ingredients on medium to a sputtering simmer (7 minutes).  Continue to cook till thick and shiny (another 10-15 minutes).

Place the pumpkin mixture into a food processor along with enough milk mixture to ensure that the pumpkin is thoroughly blended. Pulse till smooth.

Whisk remaining milk mixture into the pumpkin mixture (temper first!) while still warm, but not super hot.  Then press mixture though a sieve back into the measuring cup.  Pour into blind-baked shells and bake at 400 degrees X 10 minutes, then 300 degrees for 30-40 minutes till center 2 inches is still jiggly.  Thermometer should read 175 in the center of the pie.

Turn off the oven and leave the door ajar with a wooden spoon for an hour or so until the pie is only warm to the touch.  This supposedly prevents cracking.

Total amount of filling and bake time is highly dependent on how fine the sieve is!  If crust is browning too quickly, cover with foil.

This recipe can make 1 small shallow pies and one large pie.

Blind baking the pie crust.

1. Roll out the crust so there is a half in overhang.  Tuck the over hang under and crimp.  Crimping prevents the crust from sliding down the pan.
2. Dock the sides and bottom of the pan
3. Place in the freezer for about 2 hours
4. Set oven at 350 degrees
5. Cover crust with crumpled parchment paper, and fill with rice until almost the top of the crust
6. Bake for 15 minutes, then remove parchment and rice and continue to bake another 5 minutes.  Crust should be crisp but not too browned