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

      Title: Boris Portnoy's Pumpkin Pie - 2
 Categories: Pies, Squash, Nuts, Citrus, Herbs
      Yield: 6 Servings

           DIRECTIONS CONTINUE

  FOR THE SPICE MIX: 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. Let cool completely.

  Transfer to a spice or coffee grinder and grind into a
  fine powder. Place in a small bowl, add the ground
  ginger and citrus peels, and stir to combine; set aside.

  FOR THE PUMPKIN FILLING: Heat the oven to 350+#F/175+#C
  and arrange a rack in the middle.

  Place the eggs in a large bowl and whisk until the yolks
  are broken up. Add the condensed milk, 2 cups of the
  pumpkin pur+¼e, 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.)

  Pour the pumpkin mixture into the prepared pie crust.
  Bake until the filling is set in the middle and the
  edges are puffed, about 50 to 60 minutes. Remove to a
  wire rack and let cool to room temperature. Meanwhile,
  make the walnut-brown sugar topping.

  FOR THE WALNUT-BROWN SUGAR TOPPING: Heat the oven to
  350+#F/175+#C and arrange a rack in the middle.

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

  NOTE: This recipe makes enough pie dough for 2 pie
  crusts and 1/2 cup of the spice mix. Wrap the extra
  dough tightly in plastic wrap, store the spice mix in an
  airtight container, and freeze both for up to 1 month.

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

  Uncle Dirty Dave's Archives

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