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Best Idea to Homemade Perfect Pumpkin Pie + Pie Crust

Wishing to eat Pumpkin Pie + Pie Crust a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with useful procedures on producing a Pumpkin Pie + Pie Crust like a famous chef made.

Pumpkin Pie + Pie Crust

We hope you got insight from reading it, now let's go back to pumpkin pie + pie crust recipe. You can cook pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you cook that.

To cook an unforgettable Pumpkin Pie + Pie Crust, below are the components required:

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

After readying the components, now you are good to cook your appetizing Pumpkin Pie + Pie Crust by following the procedures below:

  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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