Recipe of Award-winning Pumpkin Pie + Pie Crust

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Pumpkin Pie + Pie Crust. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pumpkin Pie + Pie Crust, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin Pie + Pie Crust delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pumpkin Pie + Pie Crust is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pumpkin Pie + Pie Crust estimated approx 50 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can have Pumpkin Pie + Pie Crust using 25 ingredients and 23 steps. Here is how you can achieve that.

based on my great-grandparents' traditional recipe (but w/out dairy+eggs) this pie tastes best after being refrigerated overnight

Ingredients and spices that need to be Get to make Pumpkin Pie + Pie Crust:

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

Instructions to make 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

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So that's going to wrap this up with this special food Steps to Make Favorite Pumpkin Pie + Pie Crust. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!