Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin pie + pie crust. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Pie + Pie Crust is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Pumpkin Pie + Pie Crust is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Pie + Pie Crust:
- Take Pie crust (for 2 pies) :
- Prepare 320 grams all-purpose flour
- Prepare 1 tsp salt
- Make ready 2 tsp sugar
- Prepare 160 grams (=14tbs) margarine very cold + cubed
- Get 3/4 c water, iced
- Get For cooking fresh pumpkin:
- Prepare Cooking fresh pumpkin :
- Take 1 1/2 kg pumpkin
- Prepare dash salt
- Prepare 3 l water
- Get Pumpkin filling:
- Make ready Pumpkin filling :
- Get 470 grams =2c cooked and drained pumpkin
- Get 130 grams =¾c dark brown sugar
- Get 80 grams white sugar
- Make ready 1 tsp ground flax seed
- Take 1/2 tsp salt
- Take 1/2 tsp cinnamon
- Get 1/2 tsp ground ginger
- Prepare 1/4 tsp allspice
- Get 1/8 tsp cloves
- Make ready 60 ml =¼c aquafaba
- Prepare 95 g =⅓c silken tofu
- Make ready 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 is going to wrap it up for this special food pumpkin pie + pie crust recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more 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!
