• Preheat the oven to 425°F. Arrange the racks in the lower third of the oven.
• In a large bowl, mash the canned yams using a fork or potato masher.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yams and mashed them using a fork or potato masher. Stir in the sugar, pumpkin pie spice and salt Mix until just combined.
• Add the evaporated milk, eggs, vanilla and sour cream. The mixture will be blended, but soupy. This is normal.
• Pour the filling into the pie crust, being careful to not overfill. You might not use all of the pie filling. Discard the rest.
• Place the pie on a rimmed baking sheet. Bake for 15 minutes.
• Lower oven temperature to 350°F, cook for another 40-50 minutes or until the center no longer jiggles, but before it starts to crack. Cracks will start to appear around the edges next to the crust, when this happens, immediately stop cooking and crack the door.
• Leave the pie in the oven, turn off the heat and crack the door. Cool for 1-2 hours.
• Cover and refrigerate for at least 2 hours before slicing and serving.
• Top each slice with the fresh whipped cream and serve.

Whipped Cream:

• When ready to serve, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric hand mixer with a whisk attachment, beat the heavy whipping cream with the powdered sugar until stiff peaks form, approximately 3-4 minutes.
• When peaks form, whip in the vanilla bean paste until just blended. Do not over mix.