10 Minutes to Producing Best Pumpkin Pie + Pie Crust

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.

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:

  1. Get of Pie crust (for 2 pies) :.
  2. Provide 320 grams of all-purpose flour.
  3. Take 1 tsp of salt.
  4. Provide 2 tsp of sugar.
  5. Use 160 grams of (=14tbs) margarine very cold + cubed.
  6. Prepare 3/4 c of water, iced.
  7. Provide of For cooking fresh pumpkin:.
  8. Provide of Cooking fresh pumpkin :.
  9. Provide 1 1/2 kg of pumpkin.
  10. You need dash of salt.
  11. Provide 3 l of water.
  12. Use of Pumpkin filling:.
  13. Get of Pumpkin filling :.
  14. Prepare 470 grams of =2c cooked and drained pumpkin.
  15. Take 130 grams of =¾c dark brown sugar.
  16. Use 80 grams of white sugar.
  17. Prepare 1 tsp of ground flax seed.
  18. Get 1/2 tsp of salt.
  19. Prepare 1/2 tsp of cinnamon.
  20. Prepare 1/2 tsp of ground ginger.
  21. Prepare 1/4 tsp of allspice.
  22. Get 1/8 tsp of cloves.
  23. Provide 60 ml of =¼c aquafaba.
  24. Take 95 g of =⅓c silken tofu.
  25. Prepare 340 ml of =1½c cashew milk*.

After preparing the ingridients, now we are set to make our delightful 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.

Recipe : Pumpkin Pie + Pie Crust

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After seeing this instruction, now you are set to be able to make your first amazing Pumpkin Pie + Pie Crust and be a chunck of the minority people that can make the special Pumpkin Pie + Pie Crust. If you hope that your families are also able to serve a perfect Pumpkin Pie + Pie Crust or even to make the extra delicious Pumpkin Pie + Pie Crust for you, dont hestitate to share this web to them.

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