Emeril's Pumpkin Custard Pie

Emeril Lagasse is sharing a new recipe on "Good Morning America" every day right up until Thanksgiving Day. Enjoy these delicious Thanksgiving recipes below.

For Emeril's Deep Dish Apple Pie recipe, click here.

View Emeril's Rich Chocolate Pecan Pie recipe by clicking here.

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Pumpkin Custard Pie

1 recipe Basic Sweet Pie Crust, recipe follows
2 cups canned pumpkin puree
1 cup light brown sugar
½ cup dark brown sugar
4 eggs, lightly beaten
½ cup heavy cream
¼ cup whole milk
¼ cup Steen's cane syrup
2 tablespoons bourbon
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon cardamom

Preheat the oven to 375 degrees. Lightly dust a clean surface with flour.

Roll the pie dough to a thickness of 1/8 inch and, working carefully, fit the rolled dough into a 10- inch deep dish pie plate. Either crimp the edges decoratively or trim the pastry so that it is even with the edge of the pie plate. Decorate the edge with leaf shapes cut from excess pastry dough if desired. Chill the shell for at least 30 minutes and up to overnight before proceeding.

In a large mixing bowl, combine all of the ingredients. Mix until well blended. Pour into the chilled pastry shell. Bake until the custard is set and the crust is lightly golden, 50 to 60 minutes. Let the pie cool completely before serving.

Yield: 1 10-inch pie

Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Inc