Instructions

for the crust

Process 3¾ ounces all-purpose flour, 1 tablespoon sugar, and ½ teaspoon table salt in food processor until combined, about two 1-second pulses. Add 6 tablespoons cold unsalted butter, cut into ¼-inch slices, and ¼ cup cold vegetable shortening, cut into two pieces and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour.
Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 2½ ounces all-purpose flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle 2 tablespoons cold vodka and 2 tablespoons cold water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about ⅛ inch thick.
Roll dough loosely around rolling pin and unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Refrigerate 15 minutes.
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on rimmed baking sheet for 15 minutes.
Remove foil and weights, rotate plate, and continue to bake until golden brown and crisp, 10 to 15 minutes longer. Remove pie plate and baking sheet from oven.

for the filling

While pie shell is baking, whisk 1 cup heavy cream, 1 cup whole milk, 3 eggs plus 2 yolks, and 1 teaspoon vanilla extract together in medium bowl.
Combine 1 can pumpkin puree, 1 cup drained candied yams, ¾ cup sugar, ¼ cup maple syrup, 2 teaspoons grated fresh ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 teaspoon table 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.
Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer 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), 20 to 35 minutes longer.
Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve with whipped cream.