Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pumpkin pie + pie crust. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pumpkin Pie + Pie Crust is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pumpkin Pie + Pie Crust is something which I’ve loved my whole life.

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.

To get started with this recipe, we must first prepare a few ingredients. You can cook pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Pie + Pie Crust:

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

I got it in my brain that I would make a Classic Pumpkin Pie and take pictures along the way to show you all how easy it is to do. But then I hit some bumps in the road (hello sinking pie crust), got discouraged (hello chewy, tough pie crust) and. 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.

Instructions 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

My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so. 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. 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.

So that’s going to wrap this up with this special food pumpkin pie + pie crust recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!