Ingredients

Pie shell(s) of your choice. Depending on the size of the shell you may get 2 pies from this recipe.

For the Filling:

• 1 cup whipping cream
• 1 cup milk
• 3 eggs
• 2 egg yolks
• 1 tsp vanilla extract
• 1 can pumpkin puree
• 1 can of candied yams, drained and mashed
• ¾ cup sugar
• ¼ cup maple syrup
• 2 tbsp apple juice
• 2 tsp ginger, fresh grated
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp salt

Method:

1. In a large mixing bowl combine whipping cream, milk, whole eggs, egg yolks, and vanilla. Set aside.
2. In a medium sauce pan over low heat combine yams, pumpkin puree, sugar, maple syrup, ground cinnamon, salt, apple juice, ginger and nutmeg. Mix well.
3. Stir continuously until the mixture forms a single mass and will not flow back to level (around 15 minutes).
4. Remove from heat and cool slightly before adding to the the cream/egg mixture. Stir until well combined.
5. Strain the mixture. (This is what will give this filling it's smooth texture)
6. Heat oven to 400°F
7. After straining whisk the filling to add some air (about 3 minutes) and pour it into the crust.
8. Place in middle of oven and bake for 10 minutes.
9. Lower the temperature to 300°F and cook for an additional 40 minutes.

For the topping:

1. In medium mixing bowl, combine brown sugar, flour and cinnamon. Cut in butter and mix by hand until it reaches a crumbly consistency. Stir in pecans.
2. Remove pie from oven; top evenly with crumb mixture and return to oven for a further 10 minutes or until a knife inserted into the pie comes out clean.