-
1
Heat the oven to 200 degrees F and arrange a rack in the middle.
-
2
Completely wrap the pumpkin in foil, place it on a baking sheet, and bake until very soft, 6 to 8 hours.
-
3
When cool enough to handle, remove the foil and break the pumpkin open with your hands.
-
4
Using a spoon, scoop the flesh into a large bowl, discarding the seeds and skin.
-
5
Place the pumpkin flesh in a food processor and process until smooth, about 2 minutes.
-
6
(Alternatively, you can use a stick blender to process the pumpkin.)
-
7
You will need 2 cups of puree.
-
8
Store in a sealed container in the refrigerator until ready to use.
-
9
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.
-
10
Add the egg and mix until incorporated.
-
11
Turn the mixer off and add the flour, cornstarch, and salt.
-
12
Mix on low speed, gradually increasing the speed to medium, until the dough just comes together, about 1 minute.
-
13
Divide the dough in half and form each half into a disk.
-
14
Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.
-
15
You will only need 1 disk for this recipe.
-
16
Refrigerate or freeze the second disk for another use.
-
17
Heat the oven to 350 degrees F and arrange a rack in the middle.
-
18
Lightly flour a clean work surface and roll out 1 disk of dough into a 12-inch round approximately 1/4 inch thick.
-
19
Line a 9-1/2-inch deep-dish pie plate with the dough, trimming within 1 inch of the plate.
-
20
Fold the excess dough under and pinch to create a decorative edge.
-
21
Place in the refrigerator while the oven finishes heating up, at least 15 minutes.
-
22
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.
-
23
Bake until the crust is set and light brown, about 20 minutes.
-
24
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.
-
25
Place on a rack and cool completely.
-
26
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.
-
27
Let cool completely.
-
28
Transfer to a spice or coffee grinder and grind into a fine powder.
-
29
Place in a small bowl, add the ground ginger and citrus peels, and stir to combine; set aside.
-
30
Heat the oven to 350 degrees F and arrange a rack in the middle.
-
31
Place the eggs in a large bowl and whisk until the yolks are broken up.
-
32
Add the condensed milk, 2 cups of the pumpkin puree, and 2 3/4 teaspoons of the spice mix and whisk until smooth.
-
33
(Store the remaining spice mix in an airtight container in the freezer.)
-
34
Pour the pumpkin mixture into the prepared pie crust.
-
35
Bake until the filling is set in the middle and the edges are puffed, about 50 to 60 minutes.
-
36
Remove to a wire rack and let cool to room temperature.
-
37
Meanwhile, make the walnutbrown sugar topping.
-
38
Heat the oven to 350 degrees F and arrange a rack in the middle.
-
39
Place the brown sugar, flour, and salt in a medium bowl and stir to combine.
-
40
Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces.
-
41
Add the walnuts and toss with your fingers to combine.
-
42
Squeeze clumps of the mixture between your fingers to form irregularly shaped pieces about the size of a cashew.
-
43
Turn the mixture out onto a baking sheet.
-
44
Bake until golden brown and the nuts are toasted, about 8 minutes.
-
45
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.
-
46
Cool completely and sprinkle evenly over the pie.
