27926 8 to 9 servings Thu Nov 05 14:20:00 -0800 2009 Tue Nov 10 14:40:26 -0800 2009 Medium American Licensed http://www.chow.com/recipes/27926 Tue, 10 Nov 2009 22:40:26 GMT Spicy, distinct, and made with real pumpkin Spicy, distinct, and made with real pumpkin. This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices you may like. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame, drop the pepper and the citrus peels.

]]> For the pumpkin:

1. Completely wrap the pumpkin in foil and bake on a baking sheet overnight (6 to 8 hours) on the lowest setting (200°F). Put on your PJs (just checking if you are paying attention). In the morning, take out the pumpkin, crack it open, and scoop out the flesh, separating the flesh from the seeds as you go. Reserve the pumpkin meat.

For the crust:

1. Put the butter and sugar in a stand mixer fitted with a flat paddle and mix on medium-high speed until the mixture is pale in color and fluffy. Add the eggs one at a time and mix until incorporated. Turn the mixer off and dump the flour and cornstarch into the mixing bowl; turn the mixer on gradually from slow to medium speed until the dough just comes together.
2. Finish forming the dough into a brick and let it rest in the fridge wrapped in plastic wrap for 2 to 4 hours before working with it.
3. Preheat your oven to 350°F. Roll the pie dough and prick it with a fork. Transfer to a pie dish and bake the crust on the center rack for 5 minutes. Then pull it out and, using your fingers, push back any bubbles that may have formed. Let the crust cool, then finish baking it until it’s golden brown.

For the spice mix:

1. Take the fresh spices and toast them in a hot frying pan for a few minutes while stirring. Pulse though a spice/coffee grinder. Keep the extra spice mix in a container in the freezer until the next use.

For the pumpkin filling:

1. Heat the oven to 425°F.
2. Put the reserved pumpkin meat in a bowl and mix in the condensed milk, egg, and spice mixture. Pour into the prepared pie crust. Bake for 15 minutes, then lower the temperature to 350°F and bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean.

For the walnut–brown sugar topping:

1. Put the butter, sugar, and flour into a stand mixer fitted with a flat paddle and work it on medium speed until it resembles coarse oats. Mix in the chopped walnuts and spread evenly on a baking sheet. Bake in a 350°F oven for 7 to 10 minutes. Let cool and garnish the pie.

]]> http://www.chow.com/assets/2009/11/27926_boris_portnoy_pumpkin_pie_290.jpg Boris Portnoy 54 Sweet/Dessert For the pumpkin::

]]> 314 1 (1-1/2-pound) pumpkin

]]> For the crust::

]]> 480 grams butter, at room temperature

]]> 298 360 grams granulated sugar

]]> 2 large eggs

]]> 800 grams all-purpose flour, sifted

]]> 64 grams cornstarch, sifted

]]> 301 6 grams kosher salt

]]> For the spice mix::

]]> 279 1 (3-gram) cinnamon stick

]]> 2 grams whole star anise **

]]> 281 2 grams whole clove

]]> 282 2 grams whole coriander

]]> 243 2 grams whole juniper berry

]]> 1 gram Sichuan peppercorns**

]]> 275 1 gram cardamom seeds

]]> 75 4 grams powdered ginger

]]> 43 1/2 cup dried lemon peel

]]> 48 1/2 cup dried orange peel

]]> For the pumpkin filling::

]]> 314 2 cups cooked pumpkin

]]> 1 (14-ounce) can condensed milk

]]> 1 large egg

]]> 2 3/4 teaspoons spice mix

]]> For the walnut–brown sugar topping::

]]> 2 tablespoons cold butter

]]> 1/4 cup packed dark brown sugar**

]]> 2 tablespoons all-purpose flour

]]> 3/4 cup chopped walnuts

]]> 1 chow 32634 boris portnoy 216 holiday 3701 sweets 782 autumn 836 adventurous 213 thanksgiving 501 entertaining 50 dessert 1071 classic 771 potluck 578 spice 435 vegetarian 302 squash 301 pumpkin 347 pie 288 baked dessert