Hello everybody, 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

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. This is the perfect crust for pumpkin pie.

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

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

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO what about pumpkin pie?? And, finally, pumpkin pie filling is a custard, which makes it difficult to gauge doneness.

Instructions 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

Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO what about pumpkin pie?? 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 At last, with my crust and filling conundrums solved, I had the foolproof pumpkin pie I'd been searching for. I just LOVE pumpkin pie but usually can't be bothered with making the crust. It tasted really good and was super simple to make.

So that is going to wrap this up with this special food 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. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!