Ingredients

For the pumpkin purée:

• 1 (5-pound) pumpkin

For the pie crust:

• 2 sticks unsalted butter (8 ounces), at room temperature
• 3/4 cup plus 2 tablespoons granulated sugar
• 1 large egg
• 2 1/2 cups all-purpose flour, sifted, plus more for dusting the work surface
• 1/4 cup cornstarch, sifted
• 1/2 teaspoon fine salt

For the spice mix:

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

For the pumpkin filling:

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

For the walnut–brown sugar topping:

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

Description

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