Instructions

PIE DOUGH

1. Let refrigerated pie dough slightly soften on the counter for 10 minutes before rolling out. If the dough is frozen, let the dough thaw completely before rolling out.
   
2. Adjust an oven rack to the middle position and heat oven to 425 degrees. Roll dough out on a floured surface into a 12 inch circle. Then, loosely roll the dough over a rolling pin and gently unroll it over a 9-inch pie plate. Gently press the pie dough into the pie plate, letting the excess dough hang off the edge. Wrap the dough lined pie plate loosely with plastic wrap and refrigerate until the dough it chilled and firm, about 15 minutes.
   
3. Trim the excess dough leaving about 1/2-inch of dough off the edge. Tuck the excess dough under itself and crimp dough edge with your fingers. Wrap dough loosely with plastic wrap and refrigerate until the dough is set, about 15 minutes.
   
4. Dock the dough with the tines of a fork and line the chilled pie dough with aluminum foil, covering the edges to keep from burning and fill with pie weights.
   
5. Partially bake the pie dough for 15 minutes. Remove the pie weights and foil and continue to bake for 7 minutes or until the crust is golden brown. Transfer the pie plate to a cooling rack while preparing the pumpkin filling. TIp: The pie crust should still be warm when you add the pumpkin pie filling into it.
   

PUMPKIN FILLING

1. Adjust an oven rack to the lowest position and reduce the heat to 400 degrees and place a rimmed baking sheet on the rack. Whisk together the cream, milk, eggs, egg yolks and vanilla together in a bowl. In a large saucepan, combine the pumpkin, yams, sugar, maple syrup, ginger, salt cinnamon and nutmeg and bring to a simmer. Cook stirring constantly while mashing the yams down. Coon until the mixture is thick, about 20 minutes.
   
2. Turn off the heat and whisk in the cream mixture to combine. Set a sieve over a bowl and strain the mixture through it to remove any remaining solids. Give the strained mixture a quick whisk and then pour into the warm pie crust.
   
3. Place the pie on the warmed baking sheet in the oven and bake for 10 minutes. Reduce the heat to 300 degrees and continue to bake for 20 to 35 minutes, until the edges of the pie are set and the center registers 175 degrees. Let the pie cool on a wire rack at room temperature for about 4 hours before serving.
   

WHIPPED CREAM

1. Right before serving, prepare the whipped cream. In the bowl of a stand mixer, with the whisk attachment attached combine the sugar, salt, cream and vanilla extract. Beat on medium speed for 1 minute, then increase speed to medium-high and whip until the cream is thick enough to hold firm peaks, about 3 minutes.
   
2. For piping the whipped cream, fit an 18” piping bag with piping tip #1M and fill bag with whipped cream. Pipe rosettes and stars around the edge of the pie. If you don’t have piping tips, you can spread the whipped cream on top instead. Serve immediately.