Emeril Lagasse Cookbook
Emeril Lagasse Cookbook
Pumpkin Pie

Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, copyright 2007

Yield: one 9-inch pie, yielding 6 – 8 servings

Emeril Lagasse Pumpkin PieIngredients
1 recipe for Basic Sweet Pie Crust
1 prepared pie shell
1 15-ounce can pumpkin puree
½ cup granulated sugar
½ cup maple syrup
2 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup heavy cream
4 large eggs
  1. Preheat oven to 375°F. In a medium-sized bowl, combine the pumpkin puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt.
  2. Use a whisk or spoon to stir well and thoroughly incorporate all the ingredients.
  3. In a separate bowl, combine the heavy cream with the eggs, and whisk to incorporate.
  4. Combine the cream and egg mixture with the pumpkin mixture, and stir to blend.
  5. Pour the batter into the prepared pie shell and place the pie on a sheet pan, then into the oven.
  6. Bake the pie, until the center is set and golden brown in color, about 1 hour.
  7. Remove the pie from the oven, and allow to cool for at least 30 minutes before serving.