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 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.

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. You can Have Pumpkin Pie + Pie Crust using 25 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Pumpkin Pie + Pie Crust

It's of Pie crust (for 2 pies) :.
It's 320 grams of all-purpose flour.
It's 1 tsp of salt.
It's 2 tsp of sugar.
It's 160 grams of (=14tbs) margarine very cold + cubed.
Lets Go Prepare 3/4 c of water, iced.
It's of For cooking fresh pumpkin:.
What You needis of Cooking fresh pumpkin :.
What You needis 1 1/2 kg of pumpkin.
What You needis dash of salt.
What You needis 3 l of water.
It's of Pumpkin filling:.
It's of Pumpkin filling :.
It's 470 grams of =2c cooked and drained pumpkin.
It's 130 grams of =¾c dark brown sugar.
It's 80 grams of white sugar.
What You needis 1 tsp of ground flax seed.
It's 1/2 tsp of salt.
Lets Go Prepare 1/2 tsp of cinnamon.
Lets Go Prepare 1/2 tsp of ground ginger.
It's 1/4 tsp of allspice.
Lets Go Prepare 1/8 tsp of cloves.
Lets Go Prepare 60 ml of =¼c aquafaba.
What You needis 95 g of =⅓c silken tofu.
Lets Go 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?? This pumpkin pie recipe is perfect for the holidays!

Pumpkin Pie + Pie Crust instructions

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.

You didn't think I would post a homemade pie crust tutorial and not share a few pie recipes with you, did you? Don't worry, I have one more pie recipe coming next week! It's a mini version of a classic that I think you will absolutely love. Second, no homemade pie crust is ever the same — plus, crust by nature is finicky. And, finally, pumpkin pie filling is a custard, which makes it difficult to gauge doneness.