What’s Cooking: Pumpkin Pie

What would Thanksgiving be without the perfect pumpkin pie? Getting it perfect amidst a busy kitchen when the heat is on can be tough, but not if you have the secrets of a pro.

NewsWatch 12’s Danielle Craig is in Larson’s Kitchen with Jim Potter, the owner of Rooster’s, as he shares his secrets.

Makes 2 pies
29 oz can pumpkin
1 cup dry milk
3 cups water
1 cup heavy cream
2 cups sugar
1 teaspoon salt
1 Tablespoon + 1 tsp flour
1 teaspoon cornstarch
1 teaspoon cinnamon
1 teaspoon ground ginger
4 eggs
2 9-inch pie shells


Heat oven to 425 F.

Place water in a large bowl. Add dry milk & whip until dissolved.
Add heavy cream mix until foam subsides.

Combine dry ingredients in separate bowl. Mix well until spices are well blended. Add dry mix to milk mixture. Whip until dissolved. Add pumpkin. Mix until smooth.

Whip eggs. Add to mixture.
Stir until well incorporated.
Let mix stand for 15 minutes before baking.
Fill pie shells. Put in oven for 15 minutes.

Drop temperature to 360 degrees. Bake 45 minutes or until knife inserted 1 inch from crust comes out clean. Cool.

If you don’t have time to bake up this pie on your own, Jim Potter of Rooster’s says they would be glad to make one for you. All he asks is that you call ahead because of the popularity of Rooster’s pies, especially during the holidays.