Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin pie + pie crust. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 flavor shine through. An extra dose of half-and-half gives the pie its silky, creamy texture, perfect when paired with Vanilla Bean Ice Cream, or a steaming.
Pumpkin Pie + Pie Crust is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Pumpkin Pie + Pie Crust is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Pie + Pie Crust:
- Prepare Pie crust (for 2 pies) :
- Prepare 320 grams all-purpose flour
- Make ready 1 tsp salt
- Take 2 tsp sugar
- Take 160 grams (=14tbs) margarine very cold + cubed
- Get 3/4 c water, iced
- Take For cooking fresh pumpkin:
- Make ready Cooking fresh pumpkin :
- Get 1 1/2 kg pumpkin
- Make ready dash salt
- Prepare 3 l water
- Prepare Pumpkin filling:
- Prepare Pumpkin filling :
- Prepare 470 grams =2c cooked and drained pumpkin
- Make ready 130 grams =¾c dark brown sugar
- Get 80 grams white sugar
- Get 1 tsp ground flax seed
- Take 1/2 tsp salt
- Make ready 1/2 tsp cinnamon
- Get 1/2 tsp ground ginger
- Get 1/4 tsp allspice
- Prepare 1/8 tsp cloves
- Get 60 ml =¼c aquafaba
- Get 95 g =⅓c silken tofu
- Prepare 340 ml =1½c cashew milk*
Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so. This is the perfect crust for pumpkin pie. It has a nice smooth texture and also can be used for any pie you want to make.
Steps to make 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
Pumpkin pie didn't used to be a favorite. I liked the flavor and spices of traditional pumpkin pie, but often found it unpleasantly soggy. Then, a few years ago, I wondered what it would be like made with a toasty, firmer graham cracker crust. The graham cracker crust is easier to shape. Making a homemade pie crust can be a little intimidating if you've never done it before, but I promise that you've got this.
So that’s going to wrap this up with this exceptional food pumpkin pie + pie crust recipe. Thank you very much for your time. I’m sure you will 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, colleague and friends. Thanks again for reading. Go on get cooking!
