1 Cup heavy cream
1 Cup whole milk
3 Large eggs, plus 2 large egg yolks
1 TSP vanilla extract
1 (15-ounce) Can pumpkin puree
1 Cup drained candied yams from 15-ounce can (regular canned yams can be substituted)
3/4 Cup light brown sugar
1/4 Cup maple syrup
2 TSP Pumpkin Pie Spice
1 TSP Salt (I like Grey Mediterranean, or Pink Himalayan, but table salt works too)
1. Heat oven to 400 degrees, place pie shell in oven (line with parchment paper and beans, or pie weights or pennies, whatever you have to keep the shell from bubbling up during baking. Bake shell for 15 minutes. Remove weights and bake another 5 minutes. Remove from oven.
2. While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl, set aside.
3. Combine pumpkin puree, yams, sugar, maple syrup, pumpkin pie spice and salt in large heavy-bottomed saucepan; bring to a simmer over medium heat, ( 5-ish minutes). Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot until thick (I like to use a potato masher to fully break up the yams and mix it nicely with the pumpkin puree), about 10 more minutes.
4. Remove pan from heat. Slowly whisk in cream/egg mixture. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell.
5. Return pie plate with baking sheet to 400 degree oven and bake pie for 10 minutes. Reduce heat to 300 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer.
6. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.)