Silky Pumpkin Pie

Adapted from Smitten Kitch recipe site who adapted from Cooks Illustrated.


2 cups half & half
3 large egs plus 2 large egg yolks
2 teaspoons vanilla
3 cups pumpkin puree
3/4 cup sugar
1/4 cup maple syrup
1 1/2 teaspoons grated fresh ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon salt

1 pie crust in a 9 inch pie pan. Chill. Blind bake at 400 degrees for 15 minutes. Remove weights and bake additional 10 minutes. Remove from oven

While shell is baking, whisk cream, milk, eggs, yolks and vanilla. Combine pumpkin, sugar, syrup, ginger, spices and salt in saucepan. Bring to a sputtering simmer for 20 minutes. Remove from heat.

Whisk in cream mixture. Strain and press solids through strainer. Re-shick and transfer to the still warm, pre-baked shell. Return to the overn and bak for 10 minutes. Reduce heat to 300 minutes and bake 30 minutes longer or until set. Cool on counter 2-3 hours. Then chill.