Boris Portnoy's Tempting Pumpkin Dessert

Boris Portnoy's Tempting Pumpkin Dessert

Updating Boris's Pumpkin Pie Recipe

****Ready in: 11 hrs 45 mins (for 1 delicious pie)Difficulty: Medium

Grab your apron and gear up for the ultimate pumpkin pie experience with renowned pastry chef, Boris Portnoy! While this recipe promises the perfect blend of flavors, don't be afraid to experiment with spices to create your personal pie masterpiece.

Boris's pumpkin pie is somewhat spicy, but if you're planning a mellow Thanksgiving, simply forgo the pepper and citrus peels for a milder version. Craving more pumpkin goodness? Dive into Chowhound's extensive collection of pumpkin delights!

Let's dish up on this flavorsome journey!

The Game Plan:This recipe generates enough pie dough for two pie crusts and half a cup of the spice mix. Store the excess dough and spice mix in the freezer for up to a month.

The Chowhound test kitchen has retested and updated this recipe in 2011. Metric measurements have been converted to standard and instructions made more user-friendly.

Ingredients (24 in total)

For the pumpkin purée:

• 5 pounds of pumpkin

For the pie crust:

• 2 sticks (8 ounces) of unsalted butter, at room temperature
• 3/4 cup + 2 tablespoons of granulated sugar
• 1 large egg
• 2.5 cups of all-purpose flour, sifted
• 1/4 cup of cornstarch, sifted
• 1/2 teaspoon of fine salt

For the spice mix:

• 1 cinnamon stick
• 1 star anise pod
• 1/2 teaspoon of whole cloves
• 1/2 teaspoon of coriander seeds
• 1/2 teaspoon of juniper berries
• 1/2 teaspoon of Sichuan peppercorns
• 1/4 teaspoon of cardamom pods
• 1 teaspoon of ground ginger
• 1/4 cup of dried lemon peel
• 1/4 cup of dried orange peel

For the pumpkin filling:

• 2 large eggs
• 1 (14-ounce) can of sweetened condensed milk

For the walnut-brown sugar topping:

• 1/4 cup packed dark brown sugar
• 1/4 cup all-purpose flour
• A pinch of fine salt
• 2 tablespoons (1/4 stick) of unsalted butter, chilled and cut into four pieces
• 3/4 cup coarsely chopped walnuts

Instructions:

For the pumpkin purée:

1. Set the oven to 200°F and position a rack in the middle.
2. Entirely wrap the pumpkin in foil and place it on a baking sheet. Bake until very soft, approximately 6 to 8 hours.
3. Let the pumpkin cool until it can be safely handled. Remove the foil and open the pumpkin with your hands. Use a spoon to scoop the flesh into a large bowl, discarding the seeds and skin. Transfer the pumpkin flesh to a food processor and process until smooth, around 2 minutes.

For the pie crust:

1. In a stand mixer fitted with a paddle attachment, combine the butter and sugar on medium-high speed until the mixture is pale in color and fluffy, approximately 3 minutes. Add the egg and mix until incorporated.
2. Turn off the mixer and add the flour, cornstarch, and salt gradually. Mix on low speed, increasing the speed to medium, until the dough comes together, about 1 minute.
3. Divide the dough into two and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for a minimum of 1 hour. Keep one disk at room temperature for the recipe. Store the second disk in the refrigerator or freeze it for a later use.
4. Set the oven to 350°F and arrange a rack in the middle. Lightly flour a clean work surface and roll out one disk of dough to a 12-inch round, approximately 1/4 inch thick. Line a 9.5-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. Place in the refrigerator to chill while the oven preheats and is ready, at least 15 minutes.
5. Line the crust with parchment paper or 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, around 20 minutes. Remove the pie weights and parchment paper or foil and continue baking until the crust is dry to the touch, approximately 8 to 10 minutes more. Place the crust on a wire rack to cool completely.

For the spice mix:

1. In a small frying pan over medium heat, toast the cinnamon stick, star anise, cloves, coriander, juniper berries, Sichuan peppercorns, and cardamom seeds, shaking the pan occasionally, until fragrant, around 3 minutes. Allow the spices to cool completely.
2. Grind the toasted spices into a fine powder using a spice or coffee grinder. Combine the ground spices, ground ginger, and citrus peels in a small bowl; set aside.

For the pumpkin filling:

1. Preheat the oven to 350°F and position a rack in the middle.
2. Whisk the eggs in a large bowl until the yolks are broken up. Add the condensed milk, 2 cups of pumpkin purée, and 2.75 teaspoons of the spice mix and whisk until smooth. Store the remaining spice mix in an airtight container in the freezer.
3. Pour the pumpkin mixture into the prepared pie crust. Bake until the filling is set in the middle and the edges are puffed, around 50 to 60 minutes. Remove to a wire rack and let cool to room temperature. While the pie cools, prepare the walnut-brown sugar topping.

For the walnut-brown sugar topping:

1. Preheat the oven to 350°F and arrange a rack in the middle.
2. In a medium bowl, mix the brown sugar, flour, and salt. 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.
3. Form clumps of the mixture between your fingers to create irregularly shaped pieces about the size of a cashew. Spread the mixture onto a baking sheet. Bake until golden brown and the nuts are toasted, around 8 minutes. Place the pan on a rack and scrape up the streusel from the pan with a flat spatula, then spread it again into an even layer. Cool completely and sprinkle evenly over the pie.

Enrichment Data:

Looking for alternative pumpkin pie recipes? Here are a few options:

1. Keto Crustless Pumpkin Pie: A low-carb and gluten-free choice, this pie replaces the traditional crust with a creamy filling made from unsweetened pumpkin puree, full-fat coconut milk, and coconut flour. It's incredibly easy and a great option for those following a keto diet.
2. Magical Layered Pumpkin Custard Pie: This pie forms three distinct layers during baking, offering a lighter alternative to traditional pumpkin pie. You can substitute pumpkin with butternut squash for a different flavor.
3. Browned Butter Pumpkin Pie: This recipe adds a rich, nutty flavor by incorporating browned butter into the traditional pumpkin filling. You can also swap out pumpkin for sweet potato for a delightful variation.
4. Pumpkin Pie with Sweet Potato Option: Another alternative is to incorporate sweet potatoes into your pumpkin pie recipe. Sweet potatoes add natural sweetness and creamy texture to the pie.

For those looking for non-pumpkin alternatives but still want a traditional Thanksgiving pie feel, consider:

1. Apple Butter Pie: A terrific alternative to pumpkin pie, this dessert uses apple butter to create a creamy, cinnamon-spiced filling reminiscent of pumpkin pie in texture. Easy to prepare and bakes in approximately 60 minutes.

This updated Boris Portnoy pumpkin pie recipe offers an exquisite blend of flavors with its spicy and nutty undertones, thanks to the Sichuan peppercorns and walnut-brown sugar topping. The recipe generates excess pie dough and spice mix, which can be stored in the freezer for up to a month. For those seeking alternatives, consider the Keto Crustless Pumpkin Pie, Magical Layered Pumpkin Custard Pie, or Browned Butter Pumpkin Pie. If you desire a non-pumpkin option, the Apple Butter Pie would be a delightful Thanksgiving provision. Don't feel confined to the original recipe - experiment with your favorite spices to create your unique pie masterpiece.

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