Pumpkin Pie + Pie Crust
Pumpkin Pie + Pie Crust

Hey everyone, it’s me, Connelly, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pumpkin pie + pie crust. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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 recent viral meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pumpkin Pie + Pie Crust is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Prepare Pie crust (for 2 pies) :
  2. Make ready all-purpose flour
  3. Prepare salt
  4. Get sugar
  5. Take (=14tbs) margarine very cold + cubed
  6. Prepare water, iced
  7. Prepare For cooking fresh pumpkin:
  8. Prepare Cooking fresh pumpkin :
  9. Prepare pumpkin
  10. Take salt
  11. Prepare water
  12. Take Pumpkin filling:
  13. Take Pumpkin filling :
  14. Make ready =2c cooked and drained pumpkin
  15. Take =¾c dark brown sugar
  16. Take white sugar
  17. Get ground flax seed
  18. Get salt
  19. Get cinnamon
  20. Get ground ginger
  21. Make ready allspice
  22. Make ready cloves
  23. Get =¼c aquafaba
  24. Make ready =⅓c silken tofu
  25. Get =1½c cashew milk*

Don't worry, I have one more pie recipe coming next week! It's a mini version of a classic that I think you will absolutely love. Which is why I've started bringing my A-game to the pumpkin pie scene. Making a homemade pie crust can be a little intimidating if you've never done it before, but I promise.

Step by Step 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

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. Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO what about pumpkin pie?? 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.

So that’s going to wrap it up with this exceptional food pumpkin pie + pie crust recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this site in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My site becomes “the place to be” when it comes to pumpkin pie + pie crust cooking. Go on get cooking!