Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, pumpkin pie + pie crust. One of my favorites. This time, I am going to make it a little bit unique. 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 well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Pumpkin Pie + Pie Crust is something that I’ve loved my whole life.

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

Steps 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 is going to wrap it up for this special food pumpkin pie + pie crust recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!