Pumpkin Pie + Pie Crust.
Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, pumpkin pie + pie crust. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Steps to Make Ultimate Pumpkin Pie + Pie Crust
Pumpkin Pie + Pie Crust is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Pumpkin Pie + Pie Crust is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have 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 of Pie crust (for 2 pies) :.
- Get 320 grams of all-purpose flour.
- Take 1 tsp of salt.
- Make ready 2 tsp of sugar.
- Get 160 grams of (=14tbs) margarine very cold + cubed.
- Get 3/4 c of water, iced.
- Take of For cooking fresh pumpkin:.
- Make ready of Cooking fresh pumpkin :.
- Take 1 1/2 kg of pumpkin.
- Get dash of salt.
- Get 3 l of water.
- Prepare of Pumpkin filling:.
- Prepare of Pumpkin filling :.
- Take 470 grams of =2c cooked and drained pumpkin.
- Get 130 grams of =¾c dark brown sugar.
- Take 80 grams of white sugar.
- Take 1 tsp of ground flax seed.
- Prepare 1/2 tsp of salt.
- Take 1/2 tsp of cinnamon.
- Make ready 1/2 tsp of ground ginger.
- Make ready 1/4 tsp of allspice.
- Prepare 1/8 tsp of cloves.
- Make ready 60 ml of =¼c aquafaba.
- Get 95 g of =⅓c silken tofu.
- Make ready 340 ml of =1½c cashew milk*.
Instructions 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.
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So that's going to wrap it up for this special food pumpkin pie + pie crust recipe. Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!