5 Star Recipe

I recently posted a recipe for Pumpkin Custard Pie and left my camera at work. So I made another pie New Year’s morning (about 5:30am) for a party that was sprung on me at the last minute. But I can’t complain, I love to cook. So up-and-at-em at 5:30am to start a pie.

Well as you know, the crust takes some time. 45 minutes to chill in a disk, then into the pan and chill another 45 – 60 minutes. Then an hour to bake. Then cooling time. You got to get going!

This is the best pumpkin pie I have ever had. It is an Emeril recipe and uses both light and dark brown sugar. That way you get a dark brown filling. Also some burbon, but I only had some Mr. Jack Daniels, so in he went.

The crust was perfect. I used the cusinart method rather then cutting in the butter by hand with forks. Forget the thought it tastes better when you have to work hard at it. The cusinart method is fast, and makes the crust perfect every time. I will go into detail on how to use the cusinart to make crust in the forums “How Tos” next week. So look for it there.

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This recipe comes from Emeril Lagasse and was aired in 2007 on Emeril Live. The episode was Ultimate Thanksgiving.

There are three recipes I use from this one show every year, the bacon brussels sprouts, the brined herb roasted turkey, and this pumpkin custard pie.

This recipe is very silky and I just can’t seem to get enough of this pumpkin pie. I know you will enjoy it. Thank you Emeril.

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