MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boris Portnoy's Pumpkin Pie - 1
Categories: Pies, Squash, Nuts, Citrus, Herbs
Yield: 6 Servings

5 lb Pumpkin

MMMMM-------------------------PIE CRUST------------------------------
8 oz Unsalted butter; room temp
3/4 c + 2 tb granulated sugar
1 lg Egg
2 1/2 c All-purpose flour; sifted,
- more for dusting
1/4 c Cornstarch; sifted
1/2 ts Fine salt

MMMMM-------------------------SPICE MIX------------------------------
1 (1 1/2") cinnamon stick
1 Star anise pod
1/2 ts Whole cloves
1/2 ts Coriander seeds
1/2 ts Juniper berries
1/2 ts Sichuan peppercorns
1/4 ts Cardamom pods
1 ts Ground ginger
1/4 c Dried lemon peel
1/4 c Dried orange peel

MMMMM----------------------PUMPKIN FILLING---------------------------
2 lg Eggs
14 oz Can sweetened condensed
- milk

MMMMM-----------------WALNUT-BROWN SUGAR TOPPING----------------------
1/4 c (packed) dark brown sugar
1/4 c All-purpose flour
pn Fine salt
2 tb Unsalted butter; in 4 pieces
- chilled
3/4 c Walnuts; coarse chopped

FOR THE PUMPKIN PURÉE: Set the oven @ 200ºF/93ºC 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. Place the pumpkin flesh in a food processor and
process until smooth, about 2 minutes. (Alternatively,
you can use a stick blender to process the pumpkin.) You
will need 2 cups of purée. Store in a sealed container
in the refrigerator until ready to use.

FOR THE PIE CRUST: 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. Add the egg and mix until incorporated. Turn
the mixer off and add the flour, cornstarch, and salt.
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.

Set the oven @ 350ºF/175ºC and arrange a rack in the
middle.

Lightly flour a clean work surface and roll out 1 disk
of dough into a 12" round approximately 1/4" thick. Line
a 9 1/2" deep-dish pie plate with the dough, trimming
within 1" of the plate. Fold the excess dough under and
pinch to create a decorative edge. 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. Bake
until the crust is set and light brown, about 20
minutes. 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. Place on a rack and
cool completely.

CONTINUED IN PART TWO

RECIPE FROM: http://www.foodgeeks.com

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