video:
You're Doing It All Wrong
How to Make Pumpkin Pie with Boris Portnoy
By Meredith Arthur and Eric Slatkin
Pastry chef Boris Portnoy gives new life to a Thanksgiving cliché. Generic, canned pumpkin pie mix plus freezer-burned pie crust equals fake smiles on the faces of your friends and families. Real smiles come from choosing your own pumpkin—there are many heirloom varieties to pick from—and then customizing and experimenting as you go, using Portnoy’s recipe as a guide.
wow, that was easy. after reading all kinds of recipes about steaming pumpkins or cutting them up and roasting them with olive oil (really) or using squash instead .... what a refreshing approach.
What a nice idea. And YES! I am also NOT a lover of too much nutmeg.
I love this recipe. I am going to try it. I have always made my own crust here in Japan, but I have used purchased, canned pumpkin.... because we can't really get American style orange skinned pumpkins here. Most are a green skinned type (yes, they are ripe!). But, hey, they taste like pumpkin!
I generally put in my own spices, but I will try this combo!
I have made a type of pumpkin pie with praline added on top of the crust (not in the crust) before adding the pumpkin mixture. It adds a nice crunch.