Preheat the oven to 400 degrees F.

In a bowl, incorporate the mashed yams, eggs, and cream.

Add the sugar, spices, vanilla, cornstarch, and butter (1/3 cup). Mix with a stand mixer or hand mixer. You want the filling to be smooth and whipped slightly.

Add 1 tablespoon of softened butter to the pie dish and spread it to coat the whole dish. Roll in the pie crust and remove any air pockets from between the dish and crust.

Press the edge of the crust into a decorative shape or in the dish’s edge mold if applicable.

Bake the crust for 3 minutes.

Remove the crust and add the pie filling evenly and level with the dish.

Bake the pie for 12 minutes. Drop the heat to 335° and bake for 30 minutes or until the center is set. Stick a toothpick in the center to see if it’s set.

Remove the pie and set it on a counter to cool for 3-4 hours. The pie needs to be cool. If you serve it before it cools, the shape of the pie will not be firm enough to sustain itself.

Top with whipped cream and a sprinkle of pumpkin spice. Nutmeg and be used to garnish too.