Easiest Way to Cook Appetizing Pumpkin Pie + Pie Crust

Pumpkin Pie + Pie Crust ~ Happy Cooking - how many times is being sought after by many society around us, one of them is you. They already are get used to use internet on ponsel to find information to be used idea. Therefore I give Information about Pumpkin Pie + Pie Crust is can you make it idea.

my Buddy able cook Pumpkin Pie + Pie Crust using tools 25 ingredient 23 step. this is it Your way for cook it.

The ingredients and seasoningsu for cooking Pumpkin Pie + Pie Crust

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

The Step by step how 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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