Pumpkin Pie

Name: Pumpkin Pie
Yield: Makes one 9-inch pie
Cuisine: American
Ingredients: 1 1/4 cups, unbleached all-purpose flour (6 1/4 ounces); 1/2 teaspoon, table salt; 1 tablespoon, sugar; 6 tablespoons (3/4 stick), cold unsalted butter, cut into 1/4-inch slices; 1/4 cup, vegetable shortening, cold, cut into two pieces; 2 tablespoons, vodka, cold (see note); 2 tablespoons, cold water; 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 (see note); 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

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Appears in Cook's Illustrated November/December 2008

Desserts or Baked Goods

American

Dessert Pies

SERVESMakes one 9-inch pie

TIME2¼ hours, plus 45 minutes chilling and 2 hours cooling

has video

WHY THIS RECIPE WORKS

Too many pumpkin pie recipes result in a grainy custard in a soggy crust. For our pumpkin pie recipe, we avoided this outcome by drying out the pumpkin puree (and adding roasted yams for complex flavor) on the stovetop before whisking in da...

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