Hello, I am Laura. Today, I will show you a way 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 will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Pumpkin Pie + Pie Crust Recipe

Pumpkin Pie + Pie Crust is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Pumpkin Pie + Pie Crust is something that I have loved my whole life.

To get started with this recipe, we have to 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. Get 1 tsp salt
4. Get 2 tsp sugar
5. Take 160 grams (=14tbs) margarine very cold + cubed
6. Take 3/4 c water, iced
7. Get For cooking fresh pumpkin:
8. Get Cooking fresh pumpkin :
9. Make ready 1 1/2 kg pumpkin
10. Get dash salt
11. Make ready 3 l water
12. Get Pumpkin filling:
13. Prepare Pumpkin filling :
14. Prepare 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. Make ready 1/2 tsp salt
19. Get 1/2 tsp cinnamon
20. Make ready 1/2 tsp ground ginger
21. Prepare 1/4 tsp allspice
22. Make ready 1/8 tsp cloves
23. Prepare 60 ml =¼c aquafaba
24. Make ready 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 with this exceptional dish pumpkin pie + pie crust recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!

Tags: Pumpkin Pie + Pie Crust Recipe