How To make Pastry For Pumpkin Pie In Walnut Crust
2 c All-purpose flour; unsifted
1/2 c Walnuts; very finely chopped
3 tb Sugar
1/4 ts Salt
2/3 c Vegetable shortening; chille
4 tb Ice water; -or up to 5
-tablespo Recipe by: Country Living, October 1994 In a medium bowl, combine flour, walnuts, sugar and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, and stir lightly with a fork just until a soft, manageable pastry forms. Divide pastry into 2 balls. Between 2 sheets of floured waxed paper, roll out one ball to an 11-inch round. Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting excess extend over the edge. Remove the remaining sheet of waxed paper. Trim pastry edge even with the rim of the plate. To make braided pastry, between sheets of floured waxed paper, roll out remaining ball of pastry and pastry scraps to a 10 x 4 1/2-inch rectangle. Remove top sheet of waxed paper. Cut the rectangle lengthwise into twelve 3/8-inch wide strips. Braid 3 strips together; repeat 3 times with remaining strips. With water, moisten the rim of the pastry in the pie plate. Place braids around the rim of the plate. Trim off any excess braid and pat ends together where they meet. Penny Halsey (ATBN65B). -----
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HOW TO MAKE THE BEST KETO PUMPKIN PIE FROM SCRATCH | SMOOTH & CREAMY | CRISPY CRUST | FLAVORFUL
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Almond flour (
9 inch perforated quiche or pie pan with removable bottom (
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If you love pumpkin pie, you have got to try this. Using freshly roasted pumpkins made all the difference as they are sweet and smoky. Of course, you could still use canned pumpkin puree for convenience. Smooth, creamy, flavorful with a buttery, flaky, crispy crust, it is perfection with a cup of coffee or tea.
The recipe can be viewed and printed at this link:
[ Total Servings = 12 ]
NUTRITION INFO PER SERVING
Total Carb = 5.4 g
Dietary Fiber = 2.3 g
Net Carb = 3.1 g
Calories = 169
Total Fat = 14.3 g
Protein = 5.1
NOTE:
1. All Ingredients must be at room temperature
2. For best results, weigh the ingredients
INGREDIENTS FOR THE CRUST
Almond flour = 240 g / 2 cups
(You can also use any crust recipe from my pie crust video; click this link -
Cold Cubed Unsalted Butter = 80 g / 1/3 cup
Whole egg = 1 large
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE FILLING
Fresh or canned pumpkin puree = 365 g / 1.6 cups (I used a Japanese pumpkin weighing slightly about 1 kg)
Whipping or heavy cream = 240 ml / 1 cup
Whole eggs = 3 large
Monk fruit = 50 g / 1/4 cup (This is mildly sweet so please adjust accordingly)
Salt = 1/4 to 1/2 tsp
Ground cinnamon = 1 tsp
Ground ginger = 1/2 tsp
Ground nutmeg = 1/4 tsp
(Note : You can also use about 2 tsp of pumpkin pie spice)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Prepare the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold butter and mash into smaller pieces with fingers. You can also use pastry cutter or food processor. The key to make a buttery, flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them, thereby creating a flaky crust. Once crumbly, add the egg and mix with a spatula until a dough is formed.
3. Transfer dough onto a greased 9 inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Spread the dough evenly.
4. Prick some holes with a fork then freeze the dough for 15 minutes.
5. After freezing the dough for 15 minutes, cover with a parchment paper and add any suitable weights to weigh down the dough.
6. Blind-bake the dough (i.e. bake without fillings) for 15 minutes.
7. After 15 minutes, remove the paper and weights. Bake for another 15 minutes. If necessary, tent the pan with foil to prevent over browning of the edges. Once the crust is ready, set it aside.
8. Meanwhile, prepare the pumpkin filling. Freshly roasted pumpkins are sweet and smoky so that's why they make the best pumpkin pie.
9. Cut the pumpkin into half, remove the seeds. You can wash the seeds and roast them in the oven as a snack. Cut the pumpkin further into chunks so that they cook faster. Place the pumpkin chunks on a baking tray and sprinkle with a little bit of salt to draw out the moisture. Then bake in the oven at 400F or 200C for about 30 to 40 minutes or until fork tender. Cool for a bit then remove the flesh from the skin. Blitz the pumpkin flesh with a handheld blender until smooth or a little coarse depending on your preference. You can also use a potato masher or food processor.
10. In a bowl, add the sweetener, eggs and whisk to combine. Then add the pumpkin puree and whisk to combine. Add the spices, salt and whisk to combine. Lastly, add the whipping or heavy cream and whisk until well combined. Then pour onto the crust.
11. Bake at 340F or 170C for 20 to 25 minutes or until the top feels firm.
12. Cool for awhile before slicing.
13. These pumpkin pie can be refrigerated for up to a week. They can be reheated in the oven until the crust crisps up again.
NOTE
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Walnut Crust Pumpkin Pie Recipe - Gluten Free & Vegan
This recipe is super easy to make, delicious and accommodates most, if not all, dietary restrictions!
Walnut Crust Pumpkin Pie Recipe
The Magic:
1.Preheat oven to 350 degrees. Mix walnuts and vegan butter in food processor until smooth. Spread mixture into pie plate to for crust. Tip: make sure crust is thin and even before baking. Back for 10 minutes or until golden brown and crunchy.
2.While the crust is baking, mix the filling ingredients in blender until smooth.
3.Pour mixture into pie crust and bake at 350 for 30 minutes
4.Let cool and sit for at least 4 hours or overnight
5.To serve, add vegan coconut creme and a sprinkle or cinnamon on top
Ingredients:
Crust:
2 cups of walnut
4 tbsp vegan butter
Filling:
1 can organic pumpkin pie puree
1 cup of coconut milk/creme
½ cup maple syrup
3 tbsp of arrowroot powder (can substitute with cornstarch or flour)
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ nutmeg
⅛ tsp clove
The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
RECIPE:
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How to Make the Perfect All Butter Pie Crust
Recipe + full tutorial here: ambitiouskitchen.com/perfect-pie-crust-recipe
Graham Cracker Crust - Martha Stewart
With graham crackers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.
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Award Winning KETO PECAN PIE | Gooey Sugar-Free Recipe
This is the ULTIMATE sugar-free pecan pie recipe. Gooey and rich, just like the real thing, but with a tiny fraction of the carbs. And it won for BEST Keto Pecan Pie from HighFalutin' Low Carb. Only 3g net carbs per serving!
????️ Printable Keto Pecan Pie Recipe:
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► HELPFUL RESOURCES
Tips on using Keto Sweeteners:
Baking with Almond Flour:
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The Ultimate Guide to Keto Baking:
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Good fine almond flour:
Swerve Brown:
BochaSweet:
Allulose:
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