Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin pie + pie crust. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Pumpkin Pie + Pie Crust is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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:
- Prepare Pie crust (for 2 pies) :
- Make ready 320 grams all-purpose flour
- Make ready 1 tsp salt
- Make ready 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
- Prepare dash salt
- Prepare 3 l water
- Get Pumpkin filling:
- Make ready Pumpkin filling :
- Take 470 grams =2c cooked and drained pumpkin
- Prepare 130 grams =¾c dark brown sugar
- Get 80 grams white sugar
- Prepare 1 tsp ground flax seed
- Make ready 1/2 tsp salt
- Make ready 1/2 tsp cinnamon
- Make ready 1/2 tsp ground ginger
- Get 1/4 tsp allspice
- Get 1/8 tsp cloves
- Prepare 60 ml =¼c aquafaba
- Take 95 g =⅓c silken tofu
- Prepare 340 ml =1½c cashew milk*
My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so. This pumpkin pie recipe is perfect for the holidays! You didn't think I would post a homemade pie crust tutorial and not share a few pie recipes with you, did you? Don't worry, I have one more pie recipe coming next week!
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
It's a mini version of a classic that I think you will absolutely love. Second, no homemade pie crust is ever the same — plus, crust by nature is finicky. And, finally, pumpkin pie filling is a custard, which makes it difficult to gauge doneness. Most recipes instruct you to remove the pie from the oven when the filling is still a little jiggly — take it out too early and it never. I've been on a major pie crust making adventure this week!
So that is going to wrap this up for this special food pumpkin pie + pie crust recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
