Pumpkin Pie + Pie Crust is the nomero uno that appears to most people’s thought when it comes to a perfect meal. Today, we are going to provide you procedures on preparing a tasty Pumpkin Pie + Pie Crust.
We hope you got benefit from reading it, now let’s go back to pumpkin pie + pie crust recipe. You can have pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you achieve that.
Firstly, here are the ingridients that you should prepare to serve Pumpkin Pie + Pie Crust:
- Get of Pie crust (for 2 pies) :.
- Provide 320 grams of all-purpose flour.
- Take 1 tsp of salt.
- Provide 2 tsp of sugar.
- Use 160 grams of (=14tbs) margarine very cold + cubed.
- Prepare 3/4 c of water, iced.
- Provide of For cooking fresh pumpkin:.
- Provide of Cooking fresh pumpkin :.
- Provide 1 1/2 kg of pumpkin.
- You need dash of salt.
- Provide 3 l of water.
- Use of Pumpkin filling:.
- Get of Pumpkin filling :.
- Prepare 470 grams of =2c cooked and drained pumpkin.
- Take 130 grams of =¾c dark brown sugar.
- Use 80 grams of white sugar.
- Prepare 1 tsp of ground flax seed.
- Get 1/2 tsp of salt.
- Prepare 1/2 tsp of cinnamon.
- Prepare 1/2 tsp of ground ginger.
- Prepare 1/4 tsp of allspice.
- Get 1/8 tsp of cloves.
- Provide 60 ml of =¼c aquafaba.
- Take 95 g of =⅓c silken tofu.
- Prepare 340 ml of =1½c cashew milk*.
After preparing the ingridients, now we are set to make our delightful 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.
Recipe : Pumpkin Pie + Pie Crust
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