Pumpkin Pie + Pie Crust
Pumpkin Pie + Pie Crust

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pumpkin pie + pie crust. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

To get started with this recipe, we have to 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. Get Pie crust (for 2 pies) :
  2. Get all-purpose flour
  3. Make ready salt
  4. Make ready sugar
  5. Make ready (=14tbs) margarine very cold + cubed
  6. Make ready water, iced
  7. Get For cooking fresh pumpkin:
  8. Take Cooking fresh pumpkin :
  9. Take pumpkin
  10. Make ready salt
  11. Take water
  12. Take Pumpkin filling:
  13. Make ready Pumpkin filling :
  14. Make ready =2c cooked and drained pumpkin
  15. Take =¾c dark brown sugar
  16. Get white sugar
  17. Make ready ground flax seed
  18. Prepare salt
  19. Make ready cinnamon
  20. Get ground ginger
  21. Get allspice
  22. Take cloves
  23. Take =¼c aquafaba
  24. Take =⅓c silken tofu
  25. Take =1½c cashew milk*
Steps 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 for this exceptional food pumpkin pie + pie crust recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!