silky smooth pumpkin pie

Ingredients in this Recipe

1 (15 ounce) can pumpkin puree
1 cup drained candied yams from 15 ounce can (regular canned yams can be substituted)
1 cup heavy cream
1 cup whole milk (I used 2 cups of half and half instead of one cup each of cream and milk)
1 teaspoon table salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup maple syrup
1/4 teaspoon ground nutmeg
2 teaspoons grated fresh ginger (I used 1 1/2 teaspoons of ground because I’m not a huge fan of fresh ginger)
3 large eggs plus 2 large egg yolks
3/4 cup sugar

See Full Recipe at Smitten Kitchen