Pumpkin Pie + Pie Crust
Pumpkin Pie + Pie Crust

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, pumpkin pie + pie crust. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Pie + Pie Crust is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Pumpkin Pie + Pie Crust is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Pie + Pie Crust:
  1. Make ready Pie crust (for 2 pies) :
  2. Make ready 320 grams all-purpose flour
  3. Take 1 tsp salt
  4. Get 2 tsp sugar
  5. Make ready 160 grams (=14tbs) margarine very cold + cubed
  6. Get 3/4 c water, iced
  7. Take For cooking fresh pumpkin:
  8. Make ready Cooking fresh pumpkin :
  9. Take 1 1/2 kg pumpkin
  10. Make ready dash salt
  11. Take 3 l water
  12. Make ready Pumpkin filling:
  13. Take Pumpkin filling :
  14. Get 470 grams =2c cooked and drained pumpkin
  15. Prepare 130 grams =¾c dark brown sugar
  16. Make ready 80 grams white sugar
  17. Prepare 1 tsp ground flax seed
  18. Get 1/2 tsp salt
  19. Take 1/2 tsp cinnamon
  20. Prepare 1/2 tsp ground ginger
  21. Make ready 1/4 tsp allspice
  22. Prepare 1/8 tsp cloves
  23. Prepare 60 ml =¼c aquafaba
  24. Get 95 g =⅓c silken tofu
  25. Take 340 ml =1½c cashew milk*
Instructions to make Pumpkin Pie + Pie Crust:
  1. Combine flour, sugar and salt by either sifting it all or blending at high speed for 3sec
  2. Add margarine and 'cut it in' to flour mixture (or in blender at medium speed; tmx: 5sec speed 5)
  3. Kneading speed and at every round add bit of water until ball forms (all together not more than 3/4c !)
  4. Divide evenly into 2 parts, mine happened to each be 313g
  5. Place each dough ball individually in airtight container and refrigerate for 2 hours or overnight
  6. Boil cubed pulp of pumpkin for short time, then turn down and let bubble slightly for 20 min - or till soft enough that will easily part placing fork through - in slightly salted water at lower medium temp of stove top and with lid on.
  7. Pumpkin into blender
  8. Blend till smooth (in tmx 5 sec, speed 6)
  9. Add sugars, flax and spices
  10. Mix till well combined (tmx speed 4)
  11. Add aquafaba (e.g.chickpea brine) and beat till mixture appears fluffy (tmx: 5 sec at speed 4)
  12. Add silken tofu and blend well (tmx speed6)
  13. Add milk* and mix for 20 sec at 2.5
  14. Cashew milk DIY:
  15. ¾c presoaked cashews blended with 1⅓c water till smooth
  16. Roll out refrigerated dough and place into pie plate
  17. Pour very liquid dough into pie crust
  18. Oven 220℃ for 10 min
  19. Now turn down to 170℃ for 45min (w/out opening door)
  20. Turn off oven leaving pie in 15min longer
  21. Pie is finished when crust is golden and knife comes out clean when inserted into middle of pie
  22. Pie will be 'wobbly'. Moving to a cooler place. It will set more while cooling and become firm enough for cutting in the fridge.
  23. Let cool down for several hours. Refrigerate

So that’s going to wrap this up with this special food pumpkin pie + pie crust recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!