Easiest Way to Prepare Tasty Pumpkin Pie + Pie Crust

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This is because the filling takes so long to cook that the edges of the dough easily end up burnt. Let cool slightly before adding the filling. Remove the pie from the oven and cover the crust edges with small strips of foil, so the edges do not continue to brown. 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. Prepare of Pie crust (for 2 pies) :.
2. It's of all-purpose flour.
3. You need of salt.
4. Prepare of sugar.
5. Prepare of (=14tbs) margarine very cold + cubed.
6. Prepare of water, iced.
7. You need of For cooking fresh pumpkin:.
8. Prepare of Cooking fresh pumpkin :.
9. Prepare of pumpkin.
10. You need of salt.
11. You need of water.
12. You need of Pumpkin filling:.
13. You need of Pumpkin filling :.
14. Prepare of =2c cooked and drained pumpkin.
15. It's of =¾c dark brown sugar.
16. It's of white sugar.
17. It's of ground flax seed.
18. You need of salt.
19. Prepare of cinnamon.
20. You need of ground ginger.
21. You need of allspice.
22. Prepare of cloves.
23. It's of =¼c aquafaba.
24. You need of =⅓c silken tofu.
25. It's of =1½c cashew milk*.

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. Transfer to the rack and let.

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 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! 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.