This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices to suit your personal preferences. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame for Thanksgiving, drop the pepper and the citrus peels.
Game plan: 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.
The CHOW test kitchen retested and updated this recipe in 2011. We converted the metric measurements to standard and made the directions easier to follow. All of the ingredients and the method remain the same.
For the pie crust:
For the spice mix:
For the pumpkin filling:
For the walnut–brown sugar topping: