Boris Portnoy's Pumpkin Pie

Name: Boris Portnoy's Pumpkin Pie
Prep time: 11 h 45 min
Cook time: 11 h 45 min
Total time: 11 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons cardamom pods; 1 stick (1-1/2-inch) cinnamon; 1 teaspoons coriander seeds; 59 milliliters cornstarch, sifted; 59 milliliters packed dark brown sugar; 1 large egg; 2 larges eggs; 59 milliliters all-purpose flour; 177 milliliters granulated sugar; 1 teaspoon ground ginger; 1 teaspoons juniper berries; 59 milliliters dried lemon peel; 59 milliliters dried orange peel; 1 teaspoons Sichuan peppercorns; 2 kilograms pumpkin; 1 pinch Pinch fine salt; 1 star anise pod; 397 grams sweetened condensed milk; 2 Tbsps unsalted butter (1/4 stick), cut into 4 pieces and chilled; 177 milliliters walnuts, coarsely chopped

Boris Portnoy's Pumpkin Pie is a vegetarian recipe with 10 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 392 calories, 9g of protein, and 13g of fat. From preparation to the plate, this recipe takes roughly 11 hour and 45 minutes. It is perfect for Thanksgiving. Head to the store and pick up brown sugar, sichuan peppercorns, butter, and a few other things to make it today.

Instructions

Heat the oven to 200°F and arrange a rack in the middle.Completely wrap the pumpkin in foil, place it on a baking sheet, and bake until very soft, 6 to 8 hours.When cool enough to handle, remove the foil and break the pumpkin open with your hands. Using a spoon, scoop the flesh into a large bowl, discarding the seeds and skin.

Ingredients you will need

Pumpkin

Seeds

Wrap

Equipment you will use

Baking Sheet

Oven

Bowl

Aluminum Foil

Place the butter and sugar in a stand mixer fitted with a paddle attachment and mix on medium-high speed until pale in color and fluffy, about 3 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Add the egg and mix until incorporated. Turn the mixer off and add the flour, cornstarch, and salt.

Ingredients you will need

Corn Starch

All Purpose Flour

Salt

Egg

Equipment you will use

Blender

Mix on low speed, gradually increasing the speed to medium, until the dough just comes together, about 1 minute.Divide the dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. You will only need 1 disk for this recipe. Refrigerate or freeze the second disk for another use.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a clean work surface and roll out 1 disk of dough into a 12-inch round approximately 1/4 inch thick. Line a 9-1/2-inch deep-dish pie plate with the dough, trimming within 1 inch of the plate. Fold the excess dough under and pinch to create a decorative edge.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Oven

Place in the refrigerator while the oven finishes heating up, at least 15 minutes.Line the crust with a piece of parchment paper or aluminum foil large enough to overhang the edge by 1 inch, then fill it with pie weights or dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Baking Paper

Aluminum Foil

Oven

Bake until the crust is set and light brown, about 20 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove the pie weights and parchment paper or foil and continue baking until the crust is dry to the touch, about 8 to 10 minutes more.

Ingredients you will need

Crust

Equipment you will use

Baking Paper

Aluminum Foil

Place the cinnamon stick, star anise, cloves, coriander, juniper berries, Sichuan peppercorns, and cardamom seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.

Ingredients you will need

Juniper Berries

Cardamom Seeds

Cinnamon Stick

Peppercorns

Star Anise

Coriander

Clove

Toast

Equipment you will use

Frying Pan

Let cool completely.

Transfer to a spice or coffee grinder and grind into a fine powder.

Ingredients you will need

Coffee

Heat the oven to 350°F and arrange a rack in the middle.

Equipment you will use

Oven

Place the eggs in a large bowl and whisk until the yolks are broken up.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

Add the condensed milk, 2 cups of the pumpkin purée, and 2 3/4 teaspoons of the spice mix and whisk until smooth. (Store the remaining spice mix in an airtight container in the freezer.)

Ingredients you will need

Sweetened Condensed Milk

Seasoning Mix

Pumpkin

Equipment you will use

Whisk

Pour the pumpkin mixture into the prepared pie crust.

Ingredients you will need

Pie Crust

Pumpkin

Bake until the filling is set in the middle and the edges are puffed, about 50 to 60 minutes.

Equipment you will use

Oven

Heat the oven to 350°F and arrange a rack in the middle.

Equipment you will use

Oven

Place the brown sugar, flour, and salt in a medium bowl and stir to combine. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces.

Ingredients you will need

Brown Sugar

Butter

All Purpose Flour

Salt

Equipment you will use

Blender

Bowl

Add the walnuts and toss with your fingers to combine.Squeeze clumps of the mixture between your fingers to form irregularly shaped pieces about the size of a cashew. Turn the mixture out onto a baking sheet.

Ingredients you will need

Walnuts

Cashews

Equipment you will use

Baking Sheet

Bake until golden brown and the nuts are toasted, about 8 minutes.

Ingredients you will need

Nuts

Equipment you will use

Oven

Place the pan on a rack and scrape up the streusel from the pan with a flat spatula, then spread again into an even layer. Cool completely and sprinkle evenly over the pie.

Ingredients you will need

Spread

Equipment you will use

Spatula