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

  1. #41
    Fresh Spawn
    Join Date
    Oct 2016
    Mix eggs,pumpkin puree n condence milk with spices of pumpkin pie...put in pie crust n bake at 175 degree celcius for 40 min

  2. #42
    This includes instructions for using a pie bag to create the crust. If you don't have one, just make the crust the old fashioned way! Try not to make the crust too thick.

    Triple Layer Pumpkin Pie

    Grocery list:
    3 cups all-purpose flour
    3 sticks of unsalted butter
    1 1/2 cup sour cream (remember, 8 fluid oz = 1 cup)
    ~2 tablespoons cinnamon-sugar (2 tablespoons sugar + 1/3 teaspoon of cinnamon, mix)

    2 1/4 cup of heavy cream
    6 large eggs
    1 tablespoon brandy or cognac
    2 cups of pureed pumpkin
    1/3 & 3/4 cup of packed brown sugar
    4 tablespoons of granulated sugar
    1 1/2 tablespoon of turbinado (sugar in the raw) sugar - though this can be substituted for regular sugar
    1 envelope (1 tablespoon) of unflavored granulated gelatin

    Ingredient list:

    Pie crust
    3 cups all-purpose flower
    1/4 teaspoon salt
    2 tablespoon cinnamon sugar
    12 ounces (3 sticks) unsalted butter, cut into 1/4 inch pieces and frozen
    1 1/4 cups sour cream

    Pumpkin Spice Mixture (yields 4 teaspoons, more info on pie dusting later)
    3/4 teaspoon ground allspice
    1 3/4 teaspoon ground cinnamon
    3/4 teaspoon ground ginger
    1/2 teaspoon salt
    1/4 teaspoon ground cloves

    Pumpkin Custard
    3/4 cup heavy cream
    2 large eggs, beaten
    1 tablespoon brandy or cognac
    2 teaspoons Pumpkin Spice Mixture (above)
    1/2 cup canned unsweetened pumpkin puree
    1/3 cup lightly packed brown sugar
    1 1/2 teaspoons turbinado sugar (granulated sugar can be substituted)

    Pumpkin Chiffon
    1 envelope (1 tablespoon) unflavored granulated gelatin
    1 1/2 cups canned unsweetened pumpkin puree
    3/4 cup lightly packed brown sugar
    4 large egg yolks
    2 teaspoons Pumpkin Spice Mixture (above)
    3 large egg whites
    1 tablespoon granulated sugar

    Whipped Cream
    1 1/2 cups heavy cream
    3 tablespoons granulated sugar

    For the pie crust:

    1. Pulse the flour, salt, and cinnamon sugar together in the food processor until combined.

    2. Scatter the pieces of frozen butter over the top of the flour mixture (see image to the left).

    3. Pulse until the butter is the size of large peas, approximately 20 pulses (see image to the left). Remember, a "pulse" is about 1 second on, and 1 second off.

    4. Add the sour cream and pulse until the dough forms one large ball.

    5. Divide the dough into two pieces. If you want, you can use a kitchen scale to try to even the two sides out.

    6. Put the two mounds of dough on top of sheets of plastic wrap (I recommend the Glad Press & Seal wrap), and flatten each into 4 inch wide disks.

    7. Wrap up the dough disks, and refrigerate one of the doughs for 1 hour. (Tip: you can put the other one in the freezer for up to a month. The dough will keep in the refrigerator for up to two days. When using the frozen dough, let it thaw completely on the counter before rolling it out). This is the 1st part where you get to take a 1 hour break!

    8. When you are ready to bake your crust, take it out of the fridge and set it on the counter for 10 minutes.

    9. Preheat your oven to 350 degrees.

    10. If using a pie crust bag:
    Pie crust rolled out in the pie crust bag

    1. If using the 11" pie bag, take out about a golf ball size amount of dough from the mound of dough. If using the 14" pie bag, skip this first step. I do recommend using the 14" pie bag instead.
    2. Lightly flour the inside of the bag - top and bottom.
    3. Put the dough inside the bag and zip it up.
    4. Roll out the dough, and be sure to spread the dough all the way to the edges of the bag (see image to the right).
    5. Unzip the bag, and carefully loosen the edges of the dough from the bag, and peel off one side of the pie bag from the dough.
    6. Place your pie pan centered and upside down on the rolled out dough.
    7. Flip the pie pan and dough over.
    8. Remove the pie crust bag from the dough.
    9. Spread out the pie crust in the pie pan, and make sure the dough is evenly placed around the edges of the pan.
    10. Using your fingers or the back of a spoon, spread out the dough where it is about 1/2 an inch larger than the edge of the plate.

    11. If not using a pie crust bag:

    1. Lay the prepared dough on a lightly floured work surface.
    2. Roll out the dough outward from the center into a 12-inch circle, about 1/8 inch thick.
    3. Loosely fold the dough into quarters, and gently transfer it to the 10 inch pie plate.
    4. Unfold the crust and gently press it into the pie plate, letting the excess hang over the pie plate.
    5. Using a sharp instrument, trim off the excess dough to about 1/2 inch larger than the edge of the plate.

    12. Tuck the excess 1/2 inch of dough underneath itself to form a neat, even edge that sits on top of the pie plate.

    13. Press a decorative trim into the edge of the pie. You can use a fork to make some impressions, or you can use the back of a butter knife to make a rope-like impression.

    Pie beads in the pie, ready to be baked.
    14. Line the pie shell with a double layer of aluminum foil and fill with pie weights, old (uncooked) beans, or (washed) pennies (see image to the right). You will find a link for pie beads in the Amazon list below.

    15. Bake the pie crust for 15 minutes. Hint: you will want to get started on the custard right after you put the pie in the oven.

    16. Once the 15 minutes are up, remove the crust from the oven and remove the weights and foil. Since the pie beads will be hot, be sure to pour them into a temperature safe bowl or colander so they can cool off.

    17. Continue to bake the crust until light golden brown and crisp, approximately 5 minutes longer.
    Fair warning: the crust will likely bubble up in the last 5 minutes of baking time. You can use a fork to stab some steam holes into the crust before or after it is done baking, and be careful to encourage it to settle down to an even layer. Don't put your hand right over the steam holes! For the most part, it will settle down fairly nicely on its own - after the steam holes have been vented.

    18. Place the pie plate on a cooling rack while assembling the custard. Keep the oven on.

    Before mixing the spices
    For the pumpkin spice mixture: (you can also do this step in advance)

    1. In a small bowl or ramekin, combine all of the ingredients for the spice mixture.

    2. Set aside.
    After mixing the spices

    For the pumpkin custard:

    1. While the pie shell is baking, put the eggs into your mixing bowl and lightly beat them with a fork (if you haven't beaten them yet).

    2. Add the cream, brandy, and 2 teaspoons of the spice mixture to the eggs.

    3. Whisk until combined.

    4. Using a spatula, scrape the sides and bottom of the bowl to ensure all of the ingredients are incorporated (pictured on the left).

    5. Add the pumpkin, brown sugar, and turbinado sugar to the mixture.

    6. Whisk until combined.

    7. Using a spatula, scrape the sides and bottom of the bowl to ensure all of the ingredients are incorporated (pictured on the right). Notice it is a little darker and more "pumpkin" colored now.

    8. Using the spatula to stir while scraping the bowl, pour the pumpkin custard into the warm pre-baked crust (pictured to the left).

    9. Bake until the edges of the pie are set, and the center of the pie registers at 175F on an instant read-thermometer. This should take about 30 minutes. If you do not like dark golden crusts (I don't!), you can use a pie shield (pictured to the right, listed in the Amazon link below).
    Hint: While the pie is baking, this is the 1st part where you will want to wash your mixing bowl and whisk. You don't want that pumpkin custard mixture to get caked on.

    10. Remove the pie from the oven, and set it on a cooling rack to cool it to room temperature. This should take approximately 1 hours (pictured to the right). It will be a bit darker than before, and it will largely resemble the pumpkin pies you are familiar with. This is the part where you can take a break!

    11. Refrigerate while you are preparing the chiffon layer.

    For the pumpkin chiffon layer:

    1. In a small sauce pan, combine the gelatin and 1/4 cup cold water.

    2. Let it soak (without heat) for 5 minutes.

    3. While the gelatin is soaking, put a separate medium sauce pan over medium-low heat, and whisk together the pumpkin puree, brown sugar, egg yolks, and 2 teaspoons of the pumpkin spice mixture.

    4. While stirring constantly, bring it to a simmer.

    5. Once it has started to simmer, remove it from the heat, and transfer to a medium sized mixing bowl. You are going to be adding 3 whipped egg whites to it, so make sure you use a large enough bowl for this task.

    6. Place the gelatin sauce pan over low heat until the gelatin is completely melted. After about half a minute or so, you can stir it gently to encourage the gelatin to melt. This will take approximately 1-2 minutes.

    7. Remove the gelatin from the heat.

    8. Add the gelatin to the chiffon mixture, and stir until thoroughly combined.

    9. Cover the bowl and place it in the refrigerator until the mixture is just slightly set, and the center jiggles just slightly when shaken. This will take 15-20 minutes. You do not want to let it sit too long, otherwise it will become too firm. It will be relatively forgiving in this regard. You just don't want to let it sit in the fridge for hours on end.

    Note: You are going to come back to complete the chiffon layer. For now, there are a few more steps that need to be done quickly while the chiffon layer is firming up.

    For the whipped cream layer:

    1. Pour the whipped cream into your mixing bowl, and whisk it on medium speed until small (not medium or large) bubbles form. This will take approximately 30 seconds.
    2. Increase the speed to medium-high speed, and sprinkle in the granulated sugar. Continue to whip until the cream thickens and forms stiff peaks. This will take approximately 2 minutes.

    3. Set aside 1/4 cup of the whipped cream, cover it, and refrigerate it.

    4. Transfer the remaining whipped cream to a separate bowl, cover it, and refrigerate.
    Hint: you will need to quickly wash your mixing bowl and whisk again.

    For the remaining portion of the chiffon layer: (see the section below titled "If you prefer to cook your egg white meringue")

    10. Pour your egg whites into your mixing bowl, and whisk the egg whites at medium-low speed until frothy. This will take approximately 1-2 minutes.

    11. While the mixer is running, sprinkle in the granulated sugar, and increase the speed to medium-high. Keep whisking until stiff peaks form. This will take approximately 1-2 more minutes.

    chiffon layer, before egg whites and whipped cream are added
    12. Hopefully your chiffon will be done gelling up by this time (see image on the right). Remove the chiffon layer and the baked pumpkin pie from the refrigerator.

    **12. Using the whisk, stir about 1/4 of the whipped egg whites into the chiffon mixture to lighten it.

    13. Using a rubber spatula, gently fold in the remaining egg whites and reserved 1/4 cup of whipped cream until no white streaks remain.

    After the chiffon layer has been added to the pie
    14. Spread the chiffon mixture onto the prepared pumpkin pie, mounding it slightly in the middle. Depending on the size of your pie pan, you may have some overflow. Considering there is one more layer to this pie, you might need to set some of the chiffon mixture aside (see image to the left). Another option is to chill the pie very well before you add the whipped cream layer. I highly recommend doing this since it helps "set" the layer in order to prevent it from overflowing when you add the whipped cream on top.

    15. Gently spread the whipped cream attractively over the top of the pie.

    16. You can either lightly dust the pie with some cinnamon or you can create another 1/2 batch of the pumpkin spice mixture. Since it is going on top of whipped cream, you can probably skip the salt.

    17. Cover with a dome cover or cake cover, and refrigerate for a few hours before serving. You can serve it immediately, but the chiffon layer will run all over the place. It is much more attractive if you serve it cold. It must be refrigerated at all times since it has uncooked egg whites in the chiffon layer. This brings me to the final hint.

    If you prefer to cook your egg white meringue:

    1. Place a thick glass, medium size bowl over a sauce pan of barely simmering water, and add the egg whites and sugar. (See Further explanation below*)

    2. Lightly whisk until the egg whites register 140F on an instant-read thermometer or they are hot to the touch.

    3. Pour the hot egg white into your room temperature mixing bowl.

    4. Whisk on medium-high speed until doubled in volume and stiff peaks form. This will take approximately 1-2 minutes.

    5. Add to the chiffon layer per the instructions above.**

    *Further explanation:

    This process creates a double boiler, and it is used for putting indirect heat on ingredients that need to be cooked with a hot steam. It helps ensure the ingredients will not scorch or burn. Since you want the steam to heat the bowl, do not let the water touch the bottom of the glass bowl. You will want to use a glass bowl that can fit inside the pan and form a seal over the top of the pan. Holding the bowl over the heat would be a very bad idea! Using a metal bowl would require a lot more stirring since metal doesn't conduct heat as evenly as glass does.

    Source: this blog -

  3.   This is the last staff post in this thread.   #43
    Thank you all for the great submissions. Looks like we had 29 complete recipes submitted - Give us a few days to narrow down the list to the finalists and we'll open a public poll to vote in. The top 3 vote-getters will have their recipe recreated and taste-tasted!

    EDIT - The finalists have been selected - cast your vote now here!
    Last edited by twister; October 25th, 2016 at 01:34 PM.

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