Chef Brooks made a visit to McGarrah Farms in Pea Ridge, Arkansas, to learn how pumpkins can bring a lot of kids to the country. Brooks joins Dennis “Farmer” McGarrah for a hayride and trip to the pumpkin patch. The pumpkin pie pumpkins lead Brooks to the kitchen to make a dessert the whole family will enjoy. Try this delicious homemade pumpkin pie.
Brooks Pumpkin Pie
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- Difficulty Level Intermediate
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- 2 eggs plus the yolk of a third egg
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 tsp salt
- 2 tsps of cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamon
- 1/2 tsp of lemon zest (optional)
- 1 1/2 cup heavy cream
- 1 12 oz. can of evaporated milk
- 1 premade crust
- Prepare crust by putting fork holes in your crusts and prebake at 350°F for 5 minutes. Set aside.
- To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 400°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the meat.
- In a large bowl, combine the eggs, sugars and spices. Mix well then add the pumpkin meat and the evaporated milk. Mix well. Pour into prepared shell.
- Bake at 425° for 15 mins and 350°F for another 45 minutes. The pie should not shake when done. Cool for at least 1 hour before you serve it. Enjoy!
The Host and Executive Producer, Steven Brooks, knows foods. With over 10 years experience as an Executive Chef for various local restaurants and Country Clubs in Northwest Arkansas, he has ...Read more about this chef..