Recipe of Homemade Pumpkin Pie + Pie Crust

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pumpkin pie + pie crust. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Pie + Pie Crust is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Pumpkin Pie + Pie Crust is something which I’ve loved my entire life.

I've been on a major pie crust making adventure this week! 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. This is the perfect crust for pumpkin pie.

To begin with this particular recipe, we must 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:

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

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 What to buy: You'll need pie weights to line the crust so that it doesn't puff up while cooking. If you don't have pie weights or forgot to get them, just. This classic Paleo Pumpkin Pie is just as delicious as any traditional pie you've made!

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

If you don't have pie weights or forgot to get them, just. This classic Paleo Pumpkin Pie is just as delicious as any traditional pie you've made! A buttery, flaky paleo pie crust is filled with creamy dairy free pumpkin custard and baked to perfection for a delectable holiday dessert. Great with coconut whipped cream, gluten free, grain free, family approved! Bursting with flavor, this pumpkin pie recipe is my very favorite.

So that’s going to wrap this up with this exceptional food pumpkin pie + pie crust recipe. Thank you very much for reading. I’m confident 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!