Pumpkin Pie + Pie Crust
Pumpkin Pie + Pie Crust

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin pie + pie crust. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Pie + Pie Crust is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Pumpkin Pie + Pie Crust is something which I have loved my entire life.

To get started with this particular 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 it.

The ingredients needed to make Pumpkin Pie + Pie Crust:
  1. Get Pie crust (for 2 pies) :
  2. Take 320 grams all-purpose flour
  3. Take 1 tsp salt
  4. Make ready 2 tsp sugar
  5. Make ready 160 grams (=14tbs) margarine very cold + cubed
  6. Prepare 3/4 c water, iced
  7. Make ready For cooking fresh pumpkin:
  8. Make ready Cooking fresh pumpkin :
  9. Get 1 1/2 kg pumpkin
  10. Take dash salt
  11. Make ready 3 l water
  12. Take Pumpkin filling:
  13. Make ready Pumpkin filling :
  14. Take 470 grams =2c cooked and drained pumpkin
  15. Make ready 130 grams =¾c dark brown sugar
  16. Prepare 80 grams white sugar
  17. Prepare 1 tsp ground flax seed
  18. Take 1/2 tsp salt
  19. Make ready 1/2 tsp cinnamon
  20. Make ready 1/2 tsp ground ginger
  21. Take 1/4 tsp allspice
  22. Get 1/8 tsp cloves
  23. Make ready 60 ml =¼c aquafaba
  24. Get 95 g =⅓c silken tofu
  25. Make ready 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 is going to wrap this up with this special food pumpkin pie + pie crust recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!