Emeril Lagasse's Pumpkin and Sausage Lasagna

"GMA" food correspondent prepares recipes for your own pumpkin palooza.
3:00 | 10/02/12

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Transcript for Emeril Lagasse's Pumpkin and Sausage Lasagna
We're live. Thank you. I'm just bending the trees at the patch of broadway farms so the audience can see emeril lagasse. Emeril, it is pumpkin season. And there's lots and lots of pumpkins around. I can't think of anything that tastes as delicious as a pumpkin. But you can. You know what we have today? Three pumpkin dishes. We're going to make classic pumpkin pie. Then, I have a great pumpkin soup. That's good. And I have a pumpkin lasagna. That's really good. With sausage, a little sage, delicious. You can't do this alone. And we have a special guest. Stephen colbert is here to be sous chef. Anything you need me to do. You start over here. You roll up dough before? Yes, I have. A little flour. Standard pie crust. Don't worry about that. There you go. There we go. Perfect. once we put that out and we form a nice shell, we're going to do a little trick called line baking. Those are dried beans. Here's what we're going to do. 425 degrees. We're going to use the beans as a pie weight. Is that for real? Is that one of the professional things that keeps everything down? You can buy pie weights. That looks delicious. You can use beans. Brilliant. After we blind bake that, we have ten minutes, we have a crust. Now, we turn the oven down to 375. We're going to make the filling. Are you all right over there? I'm in a panic. You've done an excellent job. They don't give me a lot of time here. Come on. Now, we're going to make the filling. Okay. Spatula. Done. Pumpkin. In. Fresh. Eggs. Four eggs. All right. Little bit of cream. You can start whisking that. At what point do I say bam? Anytime you want. Bam. Sugar, white and brown. Just get it all in there. You are a master in the kitchen. I can tell that right now. You can bam that if you want. But keep it in the bowl. Kopow. What's something that people leave out of a pumpkin pie that makes a real difference? Spices. Cinnamon, coriander. I use a little ginger. And you put the filling in right here. All right. How is it? Good? It's fantastic. Oh. Who baked that? Comes out of the oven looking this delicious, right? Exactly. Pumpkin soup, delicious. I make a little herb oil. And just drizzle that. Taste this. Hot or cold? Served hot. Set it down. Emeril, jack here, cannot get enough. I can't keep him in pie. One of my favorite things, elizabeth, have you tasted the lasagna? I did. It's a unique taste. Slices of pumpkin. Ricotta cheese, apple, sage. Fantastic. Our favorite part of the morning. Recipes goodmorningamerica.Com on yahoo!

This transcript has been automatically generated and may not be 100% accurate.

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