Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Pumpkin Pie + Pie Cru one of my favorites food. This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Pumpkin Pie + Pie Crust:

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

Step 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 hour Refrigerate

So that’s going to wrap it up with this special food Pumpkin Pie + Pie Cru Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!