Perfect Pumpkin Pie

This is by far the best recipe for pumpkin pie, ever! Cooks Illustrated has it right with this one. We tried it out for the first time last Thanksgiving and this year we knew just what recipe to use again. It has just the right balance of flavors. It's not too spicy like many and it's so creamy. I use a different recipe for the crust though. The Cooks use vodka in their crust because it makes it more flaky and there is no way I'm buying vodka for a pie crust or at any time. ha! I used Aunt Alora's Pie crust from LeAnn over at The Modest Homestead.

That recipe called for a cup of shortening and a cup of butter for the crust but I didn't have shortening on hand so I just used 2 cups of butter and it turned out delicious.
I also used a mini pumpkin pie crust cutter from Williams Sonoma to adorn the edge of the pie. WS sells a set with a pumpkin, leaf, acorn and turkey in their cookie cutter set here.

COOK'S ILLUSTRATED Pumpkin Pie

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 

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

Instructions

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. Re-whisk mixture and transfer to warm pre-baked 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.