OK so skirt season in New England is slowly coming to an end and more and more pant suits are clogging up the trains and sidewalks of Boston but it’s ok because that means pumpkin pie season is officially upon us. Actually, “all kinds of pie season” is upon us and I couldn’t be any more excited. For me, pie season has no real ending but now my house is cool enough to turn the oven on and I don’t have to use the outdoor grill to enjoy a homemade pie. Ahhh Sweet, savory, pumpkiny, creamy, crunchy all in one giant bite makes pumpkin such a superior pie and the texture from the par-baked crust and creamy filling sets this one apart from the others. That mouth feel is exactly what “bi-textural” eaters, like myself, look for in food. Whoops… That kinda slipped out but I guess the cats out of the bag now. Yes, I am SO bi-textural. I’m selfish and I want the best of both worlds. That felt good to get out.
I’m somewhat of a traditionalist especially when it comes to pumpkin pie. I believe the pumpkin pie should taste the most like pumpkin out of all the other fall pumpkin treats so I made sure this recipe jacks up the gourdness with some candied yams. They really wake up the savory flavors that are usually hidden behind a cup of pumpkin pie spice. I’m not complaining because those are my favorite spices but I’ve always felt the savory/sweet ratio should be 70/30 in favor of the savory for a truly good pumpkin pie. Also, it’s a pumpkin pie not custard pie. Try to stay away from the recipes (America Test Kitchen) that use 5 eggs. Let it be thick and pumpkiny like God intended pumpkin pie to be. I do agree with the Test Kitchen cooking the pumpkin and candied yams prior to baking, to get rid of the moisture. That makes sense. Their pie crust makes sense as well. Other than that I just go with Libby’s recipe on the back of the can and add fresh spices. Can’t mess with tradition and what’s more traditional than the original Libby’s recipe.
Sorry about the picture. It’s really weak. I was so excited to eat the pie that I already had two slices when I remembered that I needed to take a pic. My bad. A delicious mistake though. Well I hope you enjoyed Meat & Paprika’s first dessert recipe. It’s a homerun. Make sure you try out this recipe for your next potluck dinner. Your guests will be very happy. Alright good talk. We’ll see you again soon.
Meat and Paprika
- 1 recipe for 9 inch par baked crust
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ginger
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
- ¼ cup mashed candied yams
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
- Whisk milk, eggs together in medium bowl, and set aside.
- Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, cloves 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 milk mixture until fully incorporated.
- Pour the filling into the cooked pie crust, and bake for 15 minutes at 400° F. Without taking the pie out of the oven, reduce the heat to 350° F, and continue baking until edges of pie are set. 30-35 minutes. The center 2 inches of the pie should look firm but jiggle slightly; the pie finishes cooking with residual heat.
- Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, 2 to 3 hours. Cut into wedges and serve at room temperature or chilled with whipped cream.