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 PUR+δE: Heat the oven to 200+#F/93+#C 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 pur+¼e. 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.

  Heat the oven to 350+#F/175+#C 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

  Uncle Dirty Dave's Archives

MMMMM

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