Hi, I am Kate. Today, we’re going to prepare pumpkin pie + pie crust recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pumpkin Pie + Pie Crust Recipe
Pumpkin Pie + Pie Crust is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Pumpkin Pie + Pie Crust is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Pie + Pie Crust:
- Make ready Pie crust (for 2 pies) :
- Get 320 grams all-purpose flour
- Make ready 1 tsp salt
- Prepare 2 tsp sugar
- Get 160 grams (=14tbs) margarine very cold + cubed
- Take 3/4 c water, iced
- Get For cooking fresh pumpkin:
- Take Cooking fresh pumpkin :
- Prepare 1 1/2 kg pumpkin
- Get dash salt
- Get 3 l water
- Make ready Pumpkin filling:
- Get Pumpkin filling :
- Make ready 470 grams =2c cooked and drained pumpkin
- Prepare 130 grams =¾c dark brown sugar
- Take 80 grams white sugar
- Get 1 tsp ground flax seed
- Take 1/2 tsp salt
- Get 1/2 tsp cinnamon
- Prepare 1/2 tsp ground ginger
- Get 1/4 tsp allspice
- Prepare 1/8 tsp cloves
- Make ready 60 ml =¼c aquafaba
- Get 95 g =⅓c silken tofu
- Get 340 ml =1½c cashew milk*
Instructions to make Pumpkin Pie + Pie Crust:
- Combine flour, sugar and salt by either sifting it all or blending at high speed for 3sec
- Add margarine and ‘cut it in’ to flour mixture (or in blender at medium speed; tmx: 5sec speed 5)
- Kneading speed and at every round add bit of water until ball forms (all together not more than 3/4c !)
- Divide evenly into 2 parts, mine happened to each be 313g
- Place each dough ball individually in airtight container and refrigerate for 2 hours or overnight
- 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.
- Pumpkin into blender
- Blend till smooth (in tmx 5 sec, speed 6)
- Add sugars, flax and spices
- Mix till well combined (tmx speed 4)
- Add aquafaba (e.g.chickpea brine) and beat till mixture appears fluffy (tmx: 5 sec at speed 4)
- Add silken tofu and blend well (tmx speed6)
- Add milk* and mix for 20 sec at 2.5
- Cashew milk DIY:
- ¾c presoaked cashews blended with 1⅓c water till smooth
- Roll out refrigerated dough and place into pie plate
- Pour very liquid dough into pie crust
- Oven 220℃ for 10 min
- Now turn down to 170℃ for 45min (w/out opening door)
- Turn off oven leaving pie in 15min longer
- Pie is finished when crust is golden and knife comes out clean when inserted into middle of pie
- Pie will be ‘wobbly’. Moving to a cooler place. It will set more while cooling and become firm enough for cutting in the fridge.
- Let cool down for several hours. Refrigerate
So that’s going to wrap this up for this exceptional dish pumpkin pie + pie crust recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
