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Pumpkin Pie + Pie Crust
Pumpkin Pie + Pie Crust

Before you jump to Pumpkin Pie + Pie Crust recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Most of us have been trained to believe that comfort foods are bad and to be avoided. However, if your comfort food is candy or junk food this is true. Soemtimes, comfort foods can be very nourishing and good for us to consume. There are several foods that actually can boost your moods when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Eggs, would you believe, are great for helping you battle depression. Just make sure that you don’t throw away the yolk. Every time you wish to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, the egg yolk particularly, are rich in B vitamins. B vitamins can be fantastic for elevating your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that affect your mood–work better. Eat some eggs to jolly up!

Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to pumpkin pie + pie crust recipe. You can cook pumpkin pie + pie crust using 25 ingredients and 23 steps. Here is how you achieve it.

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

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