I made our Thanksgiving dinner yesterday. The menu was ginger glazed ham (Nigella's Christmas), potatoes boulangeres with sage, honey roasted carrots with dill, braised red cabbage with maple and ginger, ginger squash with collards and sausage, and this pumpkin pie. My sister-in-law made a fall salad complete with greens, raisins, apples, beets - yummy. So we were all stuffed at the end of dinner. And I have a fridge full of left-overs. Including a sliver of pie. Excuse me.....
1/4 teaspoon ground nutmeg
1 teaspoon table salt
Make the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in the bowl of a food processor and pulse until smooth and well-incorporated. Scrap into a large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer until thick and shiny, 10 to 15 minutes.