Cinnamon-Pecan Struesel Topped Pumpkin Pie

Cinnamon-Pecan Struesel Topped Pumpkin Pie FOR THE PIE FILLING 1 c heavy cream 1 c whole milk (i used evaporated milk) 3 large eggs, plus 2 large yolks 1 tsp vanilla extract 1 can (s)(15 oz.) pumpkin puree 1 c drained candied yams from a 15-oz. can (regular can be substituted) 3/4 c sugar 1/4 c maple syrup 2 tsp ground ginger (used the spice, you can grate fresh) 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp table salt FOR THE CINNAMON-PECAN TOPPING 1/2 c(1 stick) butter at room temperature 1 c all-purpose flour 2/3 c packed brown sugar 1 c pecans or walnuts 1 tsp cinnamon 1 tsp vanilla extract I used a pre-made pie crust, but whatever you use, adjust oven rack to lowest position, place a rimmed baking sheet on the rack, and heat oven to 400 degrees. After you place your dough in the pan, refrigerate it for 15 minutes. Line the crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additonal minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven. Part of the process is to put warm filling in a warm crust before baking. I kind of guessed at the prep time, but that will vary on if you make a pie crust from scratch or not. For 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 a large, heavy-bottomed saucepan (I used my Dutch oven). Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, sitrring constantly and mashing yams against sides of pot, until thick and shiny–about 10 to 15 minutes. Remove pan from heat and whisk in cream mixture until fully incorporated; Strain mixture through fine-mesh strainer and set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set. (instant-read thermometer inserted in center registers 175 degrees); about 20 to 35 minutes longer. (Mine took the longer). After the 20 minutes, I sprinkled the topping over the pie. When done, transfer pie to wire rack and cool to room temperature, 2-3 hours. Refrigerate leftovers, if there are any! It’s wonderful, as you probably already know, with some real whipped cream to top it off!