Your search for the Best Pumpkin Pie recipe ends here. Adapted from America's Test Kitchen, this is sure to be a new Thanksgiving favorite! Plus, we use an unexpected secret ingredient that enhances the pumpkin flavor that we love.
Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
In a large bowl, whisk cream, milk, eggs, yolks, and vanilla together; set aside.
In a large, heavy pan (not nonstick): combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt. Bring to low boil over medium heat, 5-7 min. Continue simmering and stirring constantly while mashing yams against sides of pot with a fork until mixture is thick and smooth (10-15 min.)
Remove pan from heat. Whisk in cream mixture until fully incorporated and smooth without clumps.
Place prepared pie crust in a deep dish 9-inch pie plate. Flute edges as desired. Remove heated baking sheet from oven; carefully place pie on the preheated baking sheet. Pour the filling into the crust, and bake for 10 minutes at 400° F. Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175° F), 45-55 minutes longer. The center may look firm but jiggle slightly; it will firm upon cooling. *Actual cook time depends on your specific oven.
Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, at least 3 hours depending on room temp. Cut into wedges and serve at room temperature or chilled with whipped cream.