Recipe: Delicious Pumpkin Pie + Pie Crust

Pumpkin Pie + Pie Crust. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Traditionally the crust for pumpkin pie is not baked before the filling is added. This is because the filling takes so long to cook that the edges of the dough easily end up burnt.

This delicious and nutritious pumpkin pie is made for those who love pumpkin pie all-year round. A lighter version of Libby's Famous Pumpkin Pie filling is complemented by the whole-grain pie crust featured in the best-selling book Superfoods Rx by Dr. Pour into the cooled crust and return to the hot baking sheet in the oven. 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

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

Transfer to the rack and let. This EASY Pumpkin Pie is the best and easiest ever! This is a NO FAIL pie that will be perfect every time! If you don't think you can make pumpkin pie, think again: you CAN make this one!

Pumpkin Pie + Pie Crust step by step

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.

This post is sponsored by Sabra, all opinions are my own. This pumpkin pie recipe with a graham cracker crust is the quintessential Thanksgiving dessert. The buttery crust and spicy-sweet filling will have you reaching for another slice. For some, baking homemade pies can be intimidating. With the leftover pie filling, I made mini pumpkin pies using a refrigerated pie crust and a mini muffin pan.