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  Click here to go to the first staff post in this thread.   Thread: Hay Day Pumpkin Pie Recipe Contest

  1. #11
    INGREDIENTS

    • 1 15-oz. can pumpkin puree
    • 1/4 tsp. kosher salt
    • 1 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/2 tsp. ginger
    • 1/4 tsp. allspice
    • 1/8 tsp. cardamom
    • 1 14-oz. can sweetened condensed milk
    • 2 large eggs
    • 1 Basic Pie Crust Recipe (link in step 3)
    • 1/2 c. dulce de leche or thick caramel, warmed


    DIRECTIONS

    • Preheat oven to 425 degrees F.
    • In a medium saucepan over medium heat, combine pumpkin, salt, and spices. Cook until pumpkin is warmed through, then pour into a bowl and let cool a few minutes.
    • Add sweetened condensed milk and eggs to pumpkin and whisk until smooth. Pour intoBasic Pie Crust. Drizzle dulce de leche and, using a knife, swirl dulce de leche into pumpkin.
    • Bake 15 minutes, then reduce oven temperature to 350 degrees F and continue baking until knife inserted 1" from crust comes clean, 35 to 40 minutes. Cool completely before slicing.




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  2. #12
    Seeing how I live in Florida, I look for recipes that don't often require turning on the stove, even in the winter here it can still be warm. This one is a fantastic alternative
    INGREDIENTS
    * 3 c. finely crushed ginger snaps, plus more for garnish
    * 12 tbsp. butter, melted
    * 1 15-oz can pumpkin puree
    * 3 tbsp. sugar
    * 1 tsp. cinnamon
    * 2 c. heavy cream
    * 8 oz. cream cheese, softened
    DIRECTIONS
    1. Make crust: In a large bowl, mix ginger snap crumbs with melted butter until fully coated.
    2. Make pumpkin layer: In a small bowl, mix pumpkin puree with 1 tablespoon sugar and cinnamon. (For best results, transfer mixture to a piping bag.)
    3. Make cream layer: In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form. Fold in cream cheese and remaining two tablespoons sugar. (For best results, transfer mixture to a piping bag.)
    4. Among four mason jars, layer ginger snap crust, pumpkin, and cream, alternating until you reach the top of the jar.
    5. Garnish with ginger snaps and serve.

  3. #13
    Fresh Spawn
    Join Date
    Sep 2015
    Posts
    6
    PUMPKINK SOFT CAKE

    Eggs 3
    Sunflower oil 150ml
    Cane sugar 150gr
    Flour 175gr
    Almond flour 75gr
    Whole milk 100ml
    Baking powder 16gr
    Cinnamon powdered 1pinch
    Chopped hazelnut 150gr
    Powdered sugar

    Start to cook the pumpkin in the oven:

    Pumpkin 500gr
    Sugar 35gr
    Rosemary 1twig

    Obtain the pulp removing the external part with a knife, remove the seeds and slice the pumpkin not too thin.
    Put it on a baking tray covered with wax paper and put on each slice some rosemary needle and sugar. Bake for 60mins at 350^F.
    When the pumpkin is ready and baked take off the rosemary and strain it to remove excess water.

    In a bowl beat the eggs with a egg beater, then add the cane sugar and work until the sugar melts.

    In a second bowl sift the flour with the baking powder and combine then with the mix of eggs and cane sugar. Add the almond flour, and while you mixing using the eggs beater, drizzle in the sunflower oil and when the composite is well mixed flavor with the cinnamon powder.
    At this point add the pumpkin pulp.

    Mix carefully manually, add milk and continue to mix, add for last the chopped hazelnut and amalgamate well the composite.

    Grease and cover a cake pan and put the composite in it.
    Bake for 40mins at 350^F

    Let the cake cold off before take it off from the cake pan.
    When it will be ready to be served, dust with enough powdered sugar.

    You can conserve the cake under a bell jar for 2/3 days.

    Enjoy
    Amy from Italy

  4. #14

    Pumpkin cake

    Cake mixture 250g boter mix with 250 g sugar and one sachet vanilla sugar than add three eggs and 300g self raising flour than 200g cooked mashed pumpkin meat put it in a buttered cake shape and put it in the proheated oven for 20min 200'( check if it is not wet inside with a toothpick

  5. #15
    Forum Champion Micheallo's Avatar
    Join Date
    Apr 2015
    Location
    Greg's aMOOzing farm
    Posts
    6,098
    Ingredients:

    Pumpkins

    Pie basin thingy majig whatever it is called

    Steps:

    Put both in a bowl and start mashing them.

    Scoop out and put on a plate

    Eat the delicious pumpkin pie and give me the rewards.


  6. #16
    🍊🍊🍊 PUMPKIN PIE WITH ALMOND PRALINE 🍊🍊🍊


    Ingredients
    For the Dough:
    1 cup all-purpose flour
    3/4 cup crumbled amaretto cookies (about 10 cookies)
    1/8 teaspoon salt
    4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
    For the Filling:
    1 15 -ounce can pure pumpkin
    1 cup heavy cream
    2/3 cup sugar
    2 large eggs
    2 1/2 tablespoons amaretto liqueur
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    For the Praline:
    Vegetable oil, for brushing
    1/2 cup sugar
    1/2 cup sliced almonds
    1/8 teaspoon salt

    ................ 🍊🍊🍊🍊🍊🍊..............

    Directions
    Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
    Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
    Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a ers, 50 to 60 minutes. Cool completely on a rack.
    Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
    Coarsely chop or break the praline and sprinkle over the pie right before serving.

    Enjoy!
    Last edited by Samalamasuwi; October 17th, 2016 at 08:58 AM.

  7. #17
    Ingredients:


    150 gr. Broken pasta or breeze
    500 gr. pumpkin
    50 ml. double cream
    60 grams. brown sugar
    2 eggs
    80 grams. of sugar
    3 cloves
    Tip 1 ginger
    A pinch of nutmeg
    Water
    apricot jam
    flour
    raspberries
    cinnamon powder
    Preparation of pumpkin pie recipe:


    Stretch the pastry dough with a rolling pin and some flour to prevent sticking. A round mold lined with dough and bake at 150 ° C for 10 minutes, until lightly browned.
    Peel and cut the pumpkin into pieces and cuécela with water, along with 40 grams of sugar, a pinch of grated nutmeg, a tip of ginger finely tooled, cloves and brown sugar, until squash is tender. Once cooked, remove the cloves and crushed in a blender, along with eggs, cream and remaining sugar. Whisk everything together until a smooth cream.
    Filled with this cream with the baked mold and enter the oven at 200C for 30 minutes paste.
    To accompany, you can prepare a raspberry sauce. Mash them with a fork, strain and reserve the juice obtained.
    Serve pumpkin pie spread with apricot jam and accompanied by raspberry sauce and a pinch of cinnamon powder.

  8. #18
    Senior Member MagicTownie's Avatar
    Join Date
    Apr 2015
    Location
    The Netherlands
    Posts
    250
    Fresh Pumpkin pie

    Ingredients:
    - 3 Pumpkins
    - 1 Egg
    - 2 Wheat

    Preparation:
    First of all you will need to plant 1 wheat. This will take about 2 minutes to do.
    Second thing you will need to do is plant 2 pumpkins, this will take 3 hours aprox,
    And ofcourse feed your chicks and get 1 egg Takes about 20minutes.
    So now you've done that, go to your pie machine and make the pie It'll take around 1 1/2 hour to make the pie
    Be carefull it's hot!

    Oh you asked for a real life recipe, oh eh ehm lemme call my grandma

    Me: Grandma, do you have a recipe for pumpkin pie
    Grandma: Pumpkin pie? You are allergic to pumpkins, why would I give you that recipe sweetheart?
    Me: Grandma I'm trying to win a competition
    Grandma: Okay my dear, Here is the recipe:

    Ingredients:
    - Puff Pastry (or french pastry) you know those square flat pieces of dough. (she said like 20-25 slices)
    - 2 bottle shape pumpkins (medium sized (that's about 20-25cm)
    - 3 medium large White Unions
    - 2 - 3 garlic toos (up to you to add more or less)
    - Oregano, Fresh bassilucum and peterselie
    - Pepper and Salt
    - Creme Fraiche
    - Parmazano chees
    - Feta
    - Walnuts

    Prep:
    First thing you do: Put the Oven at 220 degrees Celcius. I don't know wich one that's on your furnace.
    Second, chop the unions in small pieces, like you shred them with your knife
    Chop the garlic too(of if you have a garlic press, press them with that thing), prepare the pumpkin, so remove the skin and hollow it out so you only have the flesh left.
    De-Freeze your Puff Pastry.

    Alright now let's get into the real preparation:
    Slice the pumpkins to small squares and cook them for a moment, they only have to be a put slushy warm, don't cook them for more than like 5/10 minutes
    Drain the pumpkin and let it rest for a moment.
    While the pumpkin is resting for a moment, you cook the union and garlic untill they look a bit transparent, you probably know what I mean. The moment the unions look a bit transparent you add the pumpkin to the pan, you add the fresh oragon and peterselie, about 5 thee spoons of peper, and a bit of salt.
    Let it cook for 45 seconds, than take the pan of the heat.
    Now you let it rest untill you are done with the next task:

    Get your puff pastry (that is already de-freezed), get a ovenpan or piepan.
    Put your puff pastry in the piepan/ovenpan and make sure the bottom + sides are covered.
    Now put that mixture of pumpkin unions and stuff into the piepan.

    Get your feta cheese and crumble it into a small bowl, get your creme fraiche and add it to the bowl.
    Get some grated parmazan cheese and add it to the feta mixture, mix everything.
    Now get a spoon or something and put this mixture on top of the pumpkin mixture, now get your wallnuts and put them on top of the pie

    Let it rest for a small moment. Get something to drink for yourself, so now you've done that you can place the pie in the oven (that is preheated) and bake it for around 30 minutes.
    I don't know how long it will take with your oven since we have a hot air oven, so I would recommend having a second and third alarm set at 15minutes and 25 minutes, just to make sure that the pie isn't burning Burning the pie would be a disaster.

    So now it's ready, you can eat it warm or cold, but It's recommended to eat it with family and joy





    If you have puff pastry left:
    Get some ham and cheese, place the puff pastry in a baking plate: Put ham and cheese on it, now roll it, place it in an oven for 20 minutes (oven preheated on 200 degrees celcius), you now have an amazing small little snack that's healthy and tasty
    HayDay; Magic - Level 57

  9. #19

    Pumpkin pie recipe

    PUMPKIN PIE RECIPE

    Ingredients:
    750g/1lb 10oz pumpkin
    or butternut squash, peeled, deseeded and cut into chunks
    350g sweet shortcrst pastry
    plain flour, for dusting
    140g caster sugar
    ½ tsp salt
    ½ tsp fresh nutmeg, grated
    1 tsp cinnammon
    2 eggs, beaten
    25g butter, melted
    175ml milk
    1 tbsp icing sugar

    Method:
    Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

    Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

    Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
    Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

    Good appetite.

  10. #20

    Smile Try this one : you won't be sorry!






    Grandma's Pumpkin Cheesecake Pie




    2 pre-made graham cracker pie-crusts
    3 packages of cream cheese (8 oz)
    1 can of pumpkin (15oz)
    5 whole eggs
    1 extra egg yolk
    1/4 cup of sour cream
    1 & 1/2 cups of sugar
    1/2 teaspoon of cinnamon
    1/8 teaspoon of nutmeg
    1/8 teaspoon of cloves (ground)
    1 & 1/2 tablespoon of flour
    1 teaspoon of real vanilla extract


    Preheat oven to 350

    Brush pie crusts with 2 of the beaten eggs, and bake for 5 minutes.
    Remove from oven to cool while you prepare filling.

    In a mixing bowl, beat cream cheese until smooth.
    Add pumpkin, eggs and extra yolk, sour cream, sugar, cinnamon, nutmeg and cloves.
    Continue to stir in flour, adding vanilla last.
    Mix together an additional 2-3 minutes.

    Pour mixture into crusts evenly, and center pies on a cookie sheet.
    Cover crust-edge with foil, and bake for 45 minutes.
    Remove foil and bake an additional 15 minutes,
    then remove from oven to cool for 15-20 minutes.

    Cover with the lids that came with the crusts, and refrigerate for several hours before serving.

    (Serves: never enough it seems......everyone always wants more)



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