Rachael Ray: Emeril Lagasse Pumpkin Custard Pie Recipe with Nutmeg


Rachael Ray: Emeril Lagasse Thanksgiving

Emeril Lagasse was back with pal Rachael Ray for more Thanksgiving ideas, including a delicious Pumpkin Custard Pie Recipe. Also try his Corn Maque Choux and Orange Cranberry Sauce.


Rachael Ray: Emeril Lagasse Pumpkin Custard Pie Recipe Ingredients

Rachael Ray: Emeril Lagasse Pumpkin Custard Pie Recipe with Nutmeg

Emeril Lagasse has a great idea for your Thanksgiving dessert that will taste fresh and delicious. Get his Pumpkin Custard Pie Recipe with fresh nutmeg. (Volkova Anna / Shutterstock.com)

Blind baking is when you partially bake a crust with baking weights before putting the filling inside. Just try to imagine how great this will make your kitchen smell. Emeril Lagasse said you should freshly grate your nutmeg for a better flavor. You can even sprinkle extra nutmeg on top as a garnish for serving.

  • 2 cups Pumpkin Puree
  • 1 1/4 cups Flour
  • 1/4 tsp Salt
  • 8 tbsp cold Unsalted Butter
  • 1 beaten Egg White
  • 1/2 cup packed Dark Brown Sugar
  • 3/4 cup Heavy Cream
  • 1/4 tsp ground Cinnamon
  • 1/4 tsp ground Allspice
  • 1/4 tsp ground Cardamon
  • 1 tbsp Sugar
  • 3 1/2 tbsp Ice Water
  • 1 1/4 cups packed Light Brown Sugar
  • 4 beaten Eggs
  • 1 tbsp Vanilla Extract
  • 1/4 tsp ground Nutmeg
  • 1/4 tsp ground Ginger
  • Whipped Cream

Emeril Lagasse: Rachael Ray Pumpkin Custard Pie Recipe Directions

  1. Create the crust. Combine flour with sugar and salt in a food processor.
  2. Pulse and add pieces of butter until you achieve a coarse, crumbly consistency.
  3. Drizzle water into the food processor while it’s running, pulsing dough until it forms a ball.
  4. Transfer dough to a flour-dusted prep surface and shape it into a flat disk.
  5. Plastic wrap and chill for one hour or overnight.
  6. Put the pie dough on a flour-dusted prep surface and roll into a 13” round that is about 1/8” thick.
  7. Fit this crust into a 10” deep pie plate. Crimp edges with a fork and chill for one hour or overnight.
  8. Preheat oven at 425 F.
  9. Spray one side of a parchment sheet with cooking spray. Place the sprayed side over the cold pie crust. Fill with pie weights and bake about 11 minutes, just long enough to set.
  10. Remove weights and paper. Brush crust with egg white and let cool about 20 minutes.
  11. Lower oven to 375 F.
  12. Combine pumpkin puree with the rest of the ingredients (but not whipped cream), stirring to blend.
  13. Pour filling into the crust and bake about one hour, until crust is light gold. (Cover crust edges with foil to prevent burning, if necessary.)
  14. Let pie completely cool before serving with whipped cream.


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