Easy Pumpkin Pie with Salted Caramel Sauce puts a new twist on an old classic. This Pumpkin Pie is so delicious topped with an easy 15-minute salted caramel sauce.
Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl, and set aside.
Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
Place pumpkin mixture in blender and slowly add in cream mixture until fully incorporated.
Pour the filling into the pie crust, and bake on preheated baking sheet for 10 minutes at 400° F. Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175° F), 20 to 35 minutes longer. The center 2 inches of the pie should look firm but jiggle slightly; the pie finishes cooking with residual heat.
Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, 2 to 3 hours. Cut into wedges and serve at room temperature or chilled with salted caramel sauce and whipped cream.