The ingredients for this recipe
Grate 2 teaspoons of fresh ginger
Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg & salt in saucepan; bring to simmer over medium heat, 5 to 7 minutes.
Continue to simmer pumpkin mixture until thick & shiny, 10 to 15 min while smashing the yam
Preheat oven to 400f and make ur pie dough pretty getting ready to pre bake the dough
Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional min until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.
Whisk to combine
After the simmering this is what it looks like
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
transfer to warm pie shell. bake pie at 400f for 10 min. Reduce heat to 300f and continue baking until edges of pie are set 20 to 35 minutes longer. (My pretty edges of pie dough were squashed by foil
Not completely satisfied with the pie edges oh well, it's gna taste good. cool to room temperature, 2 to 3 hours. Enjoy!!
Time to eat!