There are many sources of info on cooking. Some information is tailored in the direction of knowledgeable cooks and also not for the average person. It can be confusing to wade through all of the available details. The good news is, this Pumpkin Pie + Pie Crust recipe is easy to do and will certainly provide you some fantastic ideas. They will certainly help anyone, also a newbie.
Among the greatest points that you can do is to prepare with relative or friends. When you cook with another person, you will have the ability to detect methods that they apply as well as will have the ability to far better yourself as a chef. Speak with them to see exactly how their thought process works, to elevate your know-how.
To cook Pumpkin Pie + Pie Crust you need 25 ingredients and 23 steps. Here is how you do that.
Check out this cooking video !!
Ingredients of Pumpkin Pie + Pie Crust:
- You need to prepare Pie crust (for 2 pies) :.
- You need 320 grams all-purpose flour.
- You need to prepare 1 tsp salt.
- Provide 2 tsp sugar.
- Provide 160 grams (=14tbs) margarine very cold + cubed.
- You need 3/4 c water, iced.
- Prepare For cooking fresh pumpkin:.
- You need Cooking fresh pumpkin :.
- Provide 1 1/2 kg pumpkin.
- You need to prepare dash salt.
- Prepare 3 l water.
- You need to prepare Pumpkin filling:.
- Use Pumpkin filling :.
- Provide 470 grams =2c cooked and drained pumpkin.
- Use 130 grams =¾c dark brown sugar.
- Prepare 80 grams white sugar.
- Provide 1 tsp ground flax seed.
- Use 1/2 tsp salt.
- You need to prepare 1/2 tsp cinnamon.
- Use 1/2 tsp ground ginger.
- You need 1/4 tsp allspice.
- Provide 1/8 tsp cloves.
- Use 60 ml =¼c aquafaba.
- Use 95 g =⅓c silken tofu.
- Use 340 ml =1½c cashew milk*.
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.
Take these Pumpkin Pie + Pie Crust recipe ideas and also utilize them and perhaps even experiment while you go to it. The kitchen area is a fantastic place to try brand-new points with the ideal aid.
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