Pumpkin Pie + Pie Crust. 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 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. It has a nice smooth texture and also can be used for any pie you want to make.

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pumpkin pie + pie crust. It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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 favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They're nice and they look fantastic. Pumpkin Pie + Pie Crust is something that I've loved my entire life.

To get started with this particular 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 can achieve it.

The ingredients needed to make Pumpkin Pie + Pie Crust:

{Make ready of Pie crust (for 2 pies) :.
{Take 320 grams of all-purpose flour.
{Make ready 1 tsp of salt.
{Take 2 tsp of sugar.
{Take 160 grams of (=14tbs) margarine very cold + cubed.
{Get 3/4 c of water, iced.
{Make ready of For cooking fresh pumpkin:.
{Prepare of Cooking fresh pumpkin :.
{Take 1 1/2 kg of pumpkin.
{Make ready dash of salt.
{Take 3 l of water.
{Get of Pumpkin filling:.
{Prepare of Pumpkin filling :.
{Prepare 470 grams of =2c cooked and drained pumpkin.
{Prepare 130 grams of =¾c dark brown sugar.
{Make ready 80 grams of white sugar.
{Prepare 1 tsp of ground flax seed.
{Make ready 1/2 tsp of salt.
{Make ready 1/2 tsp of cinnamon.
{Take 1/2 tsp of ground ginger.
{Make ready 1/4 tsp of allspice.
{Prepare 1/8 tsp of cloves.
{Make ready 60 ml of =¼c aquafaba.
{Make ready 95 g of =⅓c silken tofu.
{Prepare 340 ml of =1½c cashew milk*.

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO what about pumpkin pie?? Which is why I've started bringing my A-game to the pumpkin pie scene.

Steps to make Pumpkin Pie + Pie Crust:

Combine flour, sugar and salt by either sifting it all or blending at high speed for 3sec.
Add margarine and 'cut it in' to flour mixture (or in blender at medium speed; tmx: 5sec speed 5).
Kneading speed and at every round add bit of water until ball forms (all together not more than 3/4c !).
Divide evenly into 2 parts, mine happened to each be 313g.
Place each dough ball individually in airtight container and refrigerate for 2 hours or overnight.
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..
Pumpkin into blender.
Blend till smooth (in tmx 5 sec, speed 6).
Add sugars, flax and spices.
Mix till well combined (tmx speed 4).
Add aquafaba (e.g.chickpea brine) and beat till mixture appears fluffy (tmx: 5 sec at speed 4).
Add silken tofu and blend well (tmx speed6).
Add milk* and mix for 20 sec at 2.5.
Cashew milk DIY:.
¾c presoaked cashews blended with 1⅓c water till smooth.
Roll out refrigerated dough and place into pie plate.
Pour very liquid dough into pie crust.
Oven 220℃ for 10 min.
Now turn down to 170℃ for 45min (w/out opening door).
Turn off oven leaving pie in 15min longer.
Pie is finished when crust is golden and knife comes out clean when inserted into middle of pie.
Pie will be 'wobbly'. Moving to a cooler place. It will set more while cooling and become firm enough for cutting in the fridge..
Let cool down for several hours. Refrigerate.

Making a homemade pie crust can be a little intimidating if you've never done it before, but I promise. I just LOVE pumpkin pie but usually can't be bothered with making the crust. It tasted really good and was super simple to make. No Crust Pumpkin Pie. this link is to an external site that may or may not meet accessibility guidelines. This pumpkin pie recipe is perfect for the holidays!

So that is going to wrap it up with this exceptional food pumpkin pie + pie crust recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!