• 10" Pie Pan
• Blind-bake a pie shell
• Filling:
• 2 medium Jewel or Garnet yams
• 1/2 cup canned pumpkin
• 1/2 stick (2 ounces) unsalted butter
• 1 vanilla bean
• 2 extra-large eggs
• 1 extra-large egg yolk
• 3/4 cup heavy cream
• 2 TBSP whole milk
• 1/2 cup pure maple syrup
• 3 TBSP light brown sugar, lightly packed
• 1 TBSP brandy
• 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1/4 tsp kosher salt
• 1 very small pinch ground cloves
• 1 small pinch white pepper
• 2 TBSP milk or water
• 1 TBSP granulated sugar
• 1/8 tsp ground cinnamon
• 4 to 5 gratings of fresh whole nutmeg

1. Place the yams directly on the oven rack and bake them until they are very soft and starting to burst, about 45 minutes to an hour. Allow to cool, remove the skins, and set aside.*
2. *I found canned sweet potato at Whole Foods Market and skipped baking the potatoes completly.
3. In the bowl of a food processor fitted with the steel blade, puree the yams with the pumpkin. Transfer the mixture to a small saucepan. Over a medium heat, stirring constantly, allow the moisture to evaporate as the mixture bubbles and cooks, about 5 to 7 minutes. Remove from the heat.
4. In a small saucepan over medium-high heat, begin to melt the butter. *Using a small paring knife, split the vanilla bean lengthwise. With the back of the knife, scrape out the pulp and the seeds and add the scrapings and the pod to the butter. Swirl the pan to ensure the butter cooks evenly and doesn't burn. Continue cooking about 3 to 5 more minutes, until the bubbles subside and the butter is dark brown and has a nutty aroma. Remove the vanilla bean.
5. Add the browned butter and dark flecks to the pumpkin-yam mixture and combine. Strain the mixture into a large bowl.
6. In a medium bowl, whisk the whole eggs, egg yolk, cream, milk, maple syrup, brown sugar, brandy, ginger, allspice, salt, cloves, and pepper. Add to the pumpkin mixture, whisking to combine.
7. Brush the rim of the pie shell with the milk or water and pour in the filling to just below the rim.
8. In a small bowl combine the granulated sugar, cinnamon, and nutmeg. Sprinkle the topping over the filling.
9. Bake for about 1 to 1 1/2 hours, until the filling is set and the crust is nicely browned. When done, the filling should no longer quiver when you gently shake the baking sheet.
10. Note* I have also used vanilla extract instead of going through the work of the vanilla bean. Just be sure you don't cook it. Do not add it to a mixture still on the flame.

This recipe has spoiled me for any other pumpkin or sweet potato pie. It is the absolute best.