Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pumpkin pie + pie crust. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pumpkin Pie + Pie Crust is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Pumpkin Pie + Pie Crust is something which I’ve loved my whole life.
To get started with this particular 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 cook that.
The ingredients needed to make Pumpkin Pie + Pie Crust:
- Get Pie crust (for 2 pies) :
- Take 320 grams all-purpose flour
- Take 1 tsp salt
- Make ready 2 tsp sugar
- Make ready 160 grams (=14tbs) margarine very cold + cubed
- Prepare 3/4 c water, iced
- Take For cooking fresh pumpkin:
- Prepare Cooking fresh pumpkin :
- Prepare 1 1/2 kg pumpkin
- Make ready dash salt
- Prepare 3 l water
- Take Pumpkin filling:
- Make ready Pumpkin filling :
- Take 470 grams =2c cooked and drained pumpkin
- Make ready 130 grams =¾c dark brown sugar
- Get 80 grams white sugar
- Prepare 1 tsp ground flax seed
- Make ready 1/2 tsp salt
- Take 1/2 tsp cinnamon
- Get 1/2 tsp ground ginger
- Take 1/4 tsp allspice
- Get 1/8 tsp cloves
- Get 60 ml =¼c aquafaba
- Prepare 95 g =⅓c silken tofu
- Get 340 ml =1½c cashew milk*
Steps 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 food pumpkin pie + pie crust recipe. Thanks so much for reading. I am confident 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!