Pumpkin Pie + Pie Crust
Pumpkin Pie + Pie Crust

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pumpkin pie + pie crust. 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 current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Pumpkin Pie + Pie Crust is something that I’ve loved my whole life.

Thanksgiving is not Thanksgiving without pumpkin pie. Our version takes the spices out of the filling and bakes them into the crust, letting the pumpkin What to buy: You'll need pie weights to line the crust so that it doesn't puff up while cooking. If you don't have pie weights or forgot to get them, just.

To get started with this recipe, we must prepare a few components. 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. Take Pie crust (for 2 pies) :
  2. Make ready 320 grams all-purpose flour
  3. Get 1 tsp salt
  4. Make ready 2 tsp sugar
  5. Take 160 grams (=14tbs) margarine very cold + cubed
  6. Get 3/4 c water, iced
  7. Prepare For cooking fresh pumpkin:
  8. Prepare Cooking fresh pumpkin :
  9. Prepare 1 1/2 kg pumpkin
  10. Prepare dash salt
  11. Prepare 3 l water
  12. Get Pumpkin filling:
  13. Get Pumpkin filling :
  14. Get 470 grams =2c cooked and drained pumpkin
  15. Prepare 130 grams =¾c dark brown sugar
  16. Prepare 80 grams white sugar
  17. Take 1 tsp ground flax seed
  18. Prepare 1/2 tsp salt
  19. Get 1/2 tsp cinnamon
  20. Prepare 1/2 tsp ground ginger
  21. Make ready 1/4 tsp allspice
  22. Make ready 1/8 tsp cloves
  23. Prepare 60 ml =¼c aquafaba
  24. Take 95 g =⅓c silken tofu
  25. Prepare 340 ml =1½c cashew milk*

I liked the flavor and spices of traditional pumpkin pie, but often found it unpleasantly soggy. Then, a few years ago, I wondered what it would be like made with a toasty, firmer graham cracker crust. Pumpkin pie filling separates from the crust after baking because it shrinks. This happens more dramatically if the pie is over baked, so watch your baking time carefully!

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

Second, no homemade pie crust is ever the same — plus, crust by nature is finicky. And, finally, pumpkin pie filling is a custard, which makes it difficult to gauge doneness. Most recipes instruct you to remove the pie from the oven when the filling is still a little jiggly — take it out too early and it never. This is the perfect crust for pumpkin pie. It has a nice smooth texture and also can be used for any pie you want to make.

So that is going to wrap this up for this special food pumpkin pie + pie crust recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!