Good Morning America: Emeril Lagasse’s Pumpkin Custard Pie Recipe
- 1 recipe Pie Crust dough (recipe follows)
- 1 egg white, lightly beaten
- 2 cups Pumpkin Puree (recipe follows)
- 11/4 cups packed light brown sugar
- 1/2 cup packed dark brown sugar
- 4 eggs, lightly beaten
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon, plus
- extra for dusting
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- Whipped cream, for serving
- For pie crust:
- 11/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 3 to 4 tablespoons ice water
- For the pumpkin puree:
- One 5-pound sugar or “pie” pumpkin
- Vegetable oil, for drizzling
For pumpkin puree:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Cut the stem off the pumpkin and discard it. Cut the pumpkin in half; scoop out and discard the seeds. Cut the halves into quarters, and cut the quarters in half. Transfer the pumpkin pieces to the prepared baking sheet, and drizzle them with vegetable oil. Toss to coat well. Cover with aluminum foil, and bake until the pumpkin is tender, 1 to 1½ hours.
- Remove the baking sheet from the oven and set it aside until the pumpkin is cool enough to handle. Then peel the skin off using hands or knife, and chop the pulp into pieces. In batches, use a wooden spoon to push the pumpkin pieces through a sieve into a mixing bowl. Discard any fibrous parts that remain in the sieve.
- Clean the sieve and line it with a coffee filter or cheesecloth. Transfer the pumpkin puree to the lined sieve and place the sieve over a bowl, making sure that the bottom of the sieve does not touch the bowl. Transfer this to the refrigerator and let it sit overnight to drain any excess liquid.
- Discard the liquid and use the puree right away, or store it in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months.
- Place the flour, sugar, and salt in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, slowly drizzle in the water, 1 tablespoon at a time, and continue to process by pulsing until the dough just comes together to form a ball.
- Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
- Place the pie crust dough on a lightly floured work surface, and roll it out to form a round that is about 13 inches in diameter and 1/8 inch thick. Working carefully, fit the round into a 10-inch deep-dish pie plate. Refrigerate the shell, lightly covered, for at least 1 hour and up to overnight.
- Preheat the oven to 425°F.
- Lightly coat one side of a piece of parchment paper with cooking spray, and position it, greased side down, on top of the chilled pie crust. Fill the crust with pie weights (dried rice or beans work fine) and bake, 10 to 12 minutes. Remove the weights and parchment paper, and using a pastry brush, immediately brush the crust lightly with the egg white. Set it aside until cooled, about 20 minutes.
- Reduce the oven temperature to 375°F.
- Combine the pumpkin puree and all the remaining ingredients in a large mixing bowl, and stir until well blended. Pour the filling into the pie crust, and bake until the custard is set and the crust is lightly golden, about 1 hour.
- Let the pie cool completely.
Good Morning America: Emeril Lagasse’s Pumpkin Lasagna with Italian Sausage and Sage
- 3 pounds sugar or pie pumpkin or other winter squash, such as butternut, peeled and diced
- 1/4 cup extra- virgin olive oil
- 1/2 teaspoon ground cinnamon
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 cups small- diced onion
- 1 cup small- diced fennel
- 1 cup cored and small- diced apple
- 1 1/2 pounds fresh fennel sausage, removed from casings and crumbled
- 2 teaspoons chopped fresh marjoram leaves
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup plus 1 tablespoon fresh sage leaves, thinly sliced
- 1/2 cup chopped lightly toasted hazelnuts
- 1 pound whole- milk ricotta cheese
- 8 ounces mascarpone cheese
- 1/2 cup heavy cream
- 2 eggs, lightly beaten
- 1 pound whole- milk mozzarella cheese, grated (4 cups)
- 3/4 cup finely grated Parmigiano- Reggiano cheese
- 1/2 cup chicken stock or canned low- sodium chicken broth
- 12 sheets no- boil lasagna noodles (about 8 ounces)
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the pumpkin with the extra- virgin olive oil, cinnamon,thyme, bay leaf, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and toss to coat.
- Transfer to a large baking sheet and cover with aluminum foil. Bake until tender, about 30 minutes. Set aside, covered, until cool. Remove and discard the thyme sprigs and bay leaf.
- Heat a medium sauté pan over medium- high heat. When hot, add the olive oil, onion, fennel, apple, sausage, and marjoram and cook for 8 to 10 minutes, stirring occasionally, until the sausage has browned and the vegetables have softened. Remove from the heat, transfer to a large mixing bowl, and set aside to cool. Gently fold the pumpkin into the vegetable- sausage mixture.
- Heat the butter in a small sauté pan over medium heat. When the butter begins to bubble and brown, add 1/4 cup of the sage leaves and cook until they are brown and crisp, 1 to 11/2 minutes. Add the chopped hazelnuts and cook for another minute. Remove from the heat and set aside to cool.
- In a separate large mixing bowl, combine the ricotta, mascarpone, heavy cream, beaten eggs, half of the mozzarella, and the remaining 1/2 teaspoon pepper and 1/2 teaspoon salt. Mix well to combine, then add the cooled brown- butter- sage hazelnut mixture and mix thoroughly.
- Increase the oven temperature to 375°F.
- Assemble the lasagna: Spread half of the pumpkin mixture in the bottom of the pan, sprinkle with 1/4 cup of the Parmesan, drizzle 1/4 cup of the stock over the top, and cover with 4 pasta sheets, leaving a little space between sheets. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. Distribute the remaining half of the pumpkin mixture over the pasta, sprinkle the top with 1/4 cup of the remaining Parmesan, and drizzle with the remaining 1/4 cup stock. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta. Top with the remaining grated mozzarella and 1/4 cup Parmesan.
- Each layer does not to be precise, as long as it is cooked through thoroughly.
- Cover the lasagna tightly with a piece of buttered foil and bake, undisturbed, for 40 minutes. Remove the foil and continue to bake until the top is bubbly and golden brown, about 15 minutes more.