Hi, I am Marie. Today, I’m gonna show you how to make pumpkin pie + pie crust recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little 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 current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Pumpkin Pie + Pie Crust is something that I have loved my whole life.

To get started with this recipe, we must first 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:

1. Make ready Pie crust (for 2 pies) :
2. Take 320 grams all-purpose flour
3. Make ready 1 tsp salt
4. Prepare 2 tsp sugar
5. Make ready 160 grams (=14tbs) margarine very cold + cubed
6. Prepare 3/4 c water, iced
7. Take For cooking fresh pumpkin:
8. Make ready Cooking fresh pumpkin :
9. Make ready 1 1/2 kg pumpkin
10. Prepare dash salt
11. Prepare 3 l water
12. Take Pumpkin filling:
13. Prepare Pumpkin filling :
14. Take 470 grams =2c cooked and drained pumpkin
15. Make ready 130 grams =¾c dark brown sugar
16. Prepare 80 grams white sugar
17. Prepare 1 tsp ground flax seed
18. Get 1/2 tsp salt
19. Get 1/2 tsp cinnamon
20. Prepare 1/2 tsp ground ginger
21. Take 1/4 tsp allspice
22. Make ready 1/8 tsp cloves
23. Make ready 60 ml =¼c aquafaba
24. Take 95 g =⅓c silken tofu
25. Get 340 ml =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 is going to wrap it up for this exceptional dish pumpkin pie + pie crust recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in 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.

Tags: Pumpkin Pie + Pie Crust Recipe