me want to share a recipe pumpkin pie + pie crust that is interesting? How to make it is indeed Very easy. If you want to make pumpkin pie + pie crust which has aroma and taste that can provoke appetite.

There are several things that can affect the taste quality of pumpkin pie + pie crust, first from the type of ingredients, then selection of fresh ingredients |good, until how to process and serve. No need bewildered if want prepare pumpkin pie + pie crust delicious as long as you know the how then this dish can become serving special. And worthy of serving for anyone.

Ingredients and seasonings must exist for prepare

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

Stir in remaining ingredients until well blended. Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Place frozen pie crust onto cookie sheet. Add your water all at once, and pulse only a couple of times to mix.

How to cook 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
24. Done and ready to serve!

The dough should look like pebbles. Form into a disc, wrap in plastic wrap and chill until firm. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. When crust is done blind-baking, spoon in the pumpkin mixture.

how is this? Easy isn’t it? That’s the make pumpkin pie + pie crust that you do at home. Congratulations enjoy