Recipe: Perfect Pumpkin Pie + Pie Crust

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.

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. Making a homemade pie crust can be a little intimidating if you've never done it before, but I promise that you've got this. You can cook Pumpkin Pie + Pie Crust using 25 ingredients and 23 steps. Here is how you cook that.

Ingredients of Pumpkin Pie + Pie Crust

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

It's really pretty easy if you just remember to use cold ingredients and not overwork your dough. Pumpkin pie didn't used to be a favorite. I liked the flavor and spices of traditional pumpkin pie, but often found it unpleasantly soggy. Then, a few years ago, I wondered what it would be like made with a toasty, firmer graham cracker crust.

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.

The graham cracker crust is easier to shape. 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. Most recipes instruct you to remove the pie from the oven when the filling is still a little jiggly — take it out too early and it never. This is the perfect crust for pumpkin pie.