Emeril Lagasse Pumpkin Lasagna Recipe & Pumpkin Custard Pie Recipe

Ingredients

• 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

Cooking Directions

For pumpkin puree:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.

For crust:

1. 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.
2. 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.

For filling:

1. 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.
2. Preheat the oven to 425°F.
3. 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.
4. Reduce the oven temperature to 375°F.
5. 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.
6. Let the pie cool completely.

Good Morning America: Emeril Lagasse’s Pumpkin Lasagna with Italian Sausage and Sage