Recipe of Jamie Oliver Pumpkin Pie + Pie Crust

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pumpkin pie + pie crust. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pumpkin Pie + Pie Crust is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pumpkin Pie + Pie Crust is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Pie + Pie Crust:

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

Instructions 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 hours. Refrigerate

So that’s going to wrap this up for this special food pumpkin pie + pie crust recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!