How to Prepare Quick Pumpkin Pie + Pie Crust

Hey everyone, I hope you’re 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pumpkin Pie + Pie Crust is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Pumpkin Pie + Pie Crust is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

So that’s going to wrap this up for this special food pumpkin pie + pie crust recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!