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

  1.   Click here to go to the next staff post in this thread.   #1

    Hay Day Pumpkin Pie Recipe Contest

    Hello Hay Dayers! It's been a few years since we had a baking contest, so time to come up with some Amooozing Recipes.

    With the holidays approaching, this contest is all about Pumpkin Pies!!!



    The Rules:
    You need to register on the forums in order to participate. All registered users are eligible to submit one Pumpkin Pie Recipe in this thread. You may edit it if needed up until Phase 1 closes. The recipe must be a Pumpkin based pie (can be pumpkin-pecan, pumpkin-almond, straight Pumpkin, etc) as long as it's primarily a pumpkin pie. There is no restriction on ingredients you can use, however, it has to be something I can purchase or be readily available in the United States. I have no food allergies in my family, so that is also of no concern.

    The recipes must have complete preparation and cooking instructions (as I am going to replicate a few of them). I have a gas oven if that matters to your recipe.

    Although I won't know the source of your recipe, I would prefer you pull out the old family recipe, give Grandma a call, etc versus just finding one on the Internet.

    Phase 1:
    Submit your complete recipe in this thread. You have a little over 1 week to submit your recipe. Entries will be closed at 8:00pm EST Sunday, October 23rd (12:00 AM/Midnight GMT).

    Phase 2:
    Once entries are closed, the Moderators and Staff will pick up to the 20 recipes that "on paper" look to be the best or interesting. Give us a few days to narrow down the list. We will then do a public poll for the list of finalists. If we have less than 20 entries, we will poll all entries.

    Phase 3:
    The top 3 vote-getters from the public poll will have their recipe recreated by myself. I may need a few days to gather all the ingredients, and will likely need a weekend time-frame to do the actual baking, but will post dates as the contest progresses.

    Phase 4:
    The 3 recipes I recreate will be taste-tested at a family gathering. The last time I had a contest, there were 14 voters (7 grown-ups and 7 older youths). I am not sure how many will be on-hand to test this group, but should be similar. I will only vote if there is need for a tie-breaker.

    The last contest, there were some folks who complained that I held all the cards. Well, given the contest - sort of true. I can assure you I will do my best to recreate your recipes, and my family members voting won't know who submitted the recipes (not that any of them play Hay Day or follow the forums). The recipes will be judged fairly.

    Prizes will be as follows:
    1st Place: 300 Hay Day Diamonds + 2 Different Signed Hay Day Posters + Hay Day Stickers + Supercell Socks + Supercell Gloves + Supercell T-Shirt

    2nd Place: 200 Hay Day Diamonds + 1 Signed Hay Day Poster + Hay Day Stickers + Supercell T-Shirt

    3rd Place: 125 Hay Day Diamonds + Hay Day Stickers + Supercell T-Shirt

    Have Fun, and Good Luck!
    Last edited by twister; October 25th, 2016 at 12:52 PM.

  2. #2
    Pro Member
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    Aug 2016
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    Only for US mates?




  3.   Click here to go to the next staff post in this thread.   #3
    Quote Originally Posted by Arachnid3 View Post
    Only for US mates?
    No, it's open to anyone with a forum account who resides anywhere in the world.

    The "United States" reference was only to ingredients - The ingredients must be something I can buy/get here in the States is all.

  4. #4
    Pro Member
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    Sep 2014
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    England
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    Sorry no recipe pies (see what I did there). I'm following to get some ideas as in the UK....well we don't really make them which is a real shame

  5. #5
    Junior Member
    Join Date
    Feb 2013
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    51
    "Pumpkin Pie for All"
    Everyone will enjoy this pie, even those that aren't big fans of pumpkin pie!

    Crust:
    1 1/3 cups organic wheat flour
    1/2 teaspoon sugar
    1/2 teaspoon salt
    1/2 cup cold organic butter, cut in cubes before adding
    2 1/2 tablespoons water
    Add the first 3 ingredients to a food processor mix. Add cold butter process until coarse crumbles.
    Add the water evenly and process until moist clumps form.
    Form dough into a ball, plastic wrap it and until cold (1hr).
    Roll out your cold dough to 1/4 inch thickness. Place the rolled dough into a pie pan and mold into the shape of the dish.
    Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights.
    Bake the dough for 15 minutes at 350 degrees- remove the parchment paper and beans or weights.

    Filling:
    2 organic eggs, whisk them before adding to bowl
    1 - 15 oz can organic pumpkin puree
    1/4 cup maple syrup
    1/2 cup packed with brown sugar
    2 teaspoons pumpkin pie spice
    1 - 12 oz can organic evaporated milk
    1/2 teaspoon salt
    Mix all these ingredients into a smooth filling.
    Pour the pumpkin filling mixture into the pre-baked pie crust.
    Continue to bake for 1 hour and 15 minutes at 350 degrees or until the center of the pie is set.
    Refrigerate until cold.
    Last edited by MRSGIRL; October 15th, 2016 at 01:58 PM.

  6. #6
    Fresh Spawn
    Join Date
    Oct 2016
    Posts
    1
    Ma version de la tarte au citrouille pour Thanksgiving version bretonne pour faire honneur à ma région :

    Préparation : 1 h 15
    Cuisson : 15 m
    Réalisation : vingt tartelettes

    Ingredients

    Pour les sablés breton aux épices :
    250 g de farine
    1 c à café d'épices à pain d'épices
    1/2 gousse de vanille grattée
    1 pincée de sel fin
    10 g de levure chimique
    125 g de beurre mou taillé en cubes
    50 g de jaunes d'oeuf
    100 g de sucre semoule
    Pour les mousses de citrouille :
    400 g de purée de citrouille
    8 jaunes d'oeuf
    1 pincée de cannelle moulue
    80 g de sucre muscovado
    6 g de gélatine
    250 g de crème liquide
    Pour la gelée d'orange :
    1 litre de jus d'orange
    200 g d'eau
    60 g de sucre semoule
    10 g de pectine nh
    Pour la glace noix de pécan :
    200 g de lait entier
    100 de crème liquide
    60 g de noix de pécan
    150 g de jaunes d'oeuf
    90 g de sucre
    Instructions

    Pour le sablé breton :
    Mélangez ensemble la farine, le sel, la levure, les épices, les graines de vanille avec le beurre, jusqu'à la formation d'un sablage fin. Blanchissez les jaunes d'oeuf avec le sucre et ajoutez-les au 1er mélange. Quand une boule de pâte se forme, arrêtez de mélangez, formez un carré bien régulier de pâte, filmez et mettez au frigo au moins 2 heures.
    Pour la cuisson, abaissez la pâte sur 1/2 cm d'épaisseur et taillez-la avec des cercles à tartelettes. Faites cuire les sablés breton à l'intérieur des cercles, pour que la pâte lève harmonieusement à la cuisson. Cuisez à 170°C pendant environ 12 minutes. Les sablés doivent être un peu dorés.
    Pour les mousses citrouille :
    Faites chauffer la purée de citrouillu, versez-la sur les jaunes d'oeuf et le sucre muscovado blanchis ensemble. Remettez dans la casserole et faites cuire à feu doux en remuant sans cesse avec un fouet, comme pour une crème pâtissière. Lorsque la texture est suffisamment épaisse, coupez la cuisson, ajoutez la gélatine ramollie puis débarrassez dans une boîte rectangulaire. Filmez au contact puis faites refroidir complètement.
    Lorsque la base citrouille est bien froide, l'assouplir dans un saladier en remuant vivement avec un fouet.
    Montez la crème en chantilly puis incorporez-là délicatement à cette base.
    Coulez cet appareil dans 20 cercles à pâtisserie du même diamètre que les sablés.
    Mettez au congélateur plusieurs heures pour que les mousses soient bien dures.
    Pour la glace noix de pécan :
    Faites bouillir le lait et la crème, mettez-y les noix de pécan. Filmez et laissez infuser 30 minutes. Filtrez le liquide (gardez les noix de pécan), faites-le de nouveau bouillir puis versez sur les jaunes et le sucre blanchis. Faites cuire une crème anglaise bien épaisse. Refroidir. Turbinez à la sorbetière, en ajoutant les éclats de noix de pécan conservés précédemment au dernier moment. Gardez au congélateur jusqu'à ce que vous soyez prêt à servir.
    Pour la gelée orange :
    Faites bouillir le jus d'orange jusqu'à ce que le liquide soit réduit de moitié (cela va concentrer le goût). Ajoutez l'eau, portez de nouveau à ébullition puis ajoutez le sucre et la pectine mélangés ensemble. Faites bouillir une minute puis débarrassez dans une boîte pour tiédir.
    Lorsque la gelée est tiède mais toujours bien liquide, versez-la sur les disques de mousse bien congelés, pour que cela crée un glaçage uniforme.
    Déposez les mousses sur les sablés et laissez décongelez tranquillement au frigo jusqu'à ce que vous serviez.
    Pour servir :
    Sur une assiette, déposez un sablé breton surmonté d'une mousse. A côté, dressez une jolie quenelle de glace noix de pécan. Servez avec des suprèmes d'orange fraîche.
    Et régalez vous :-) avec cette version très française de la tarte aux citrouilles.
    Last edited by Sajamaya; October 15th, 2016 at 02:28 PM.

  7. #7
    · 1 (15 ounce) can pumpkin
    · 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
    · 2 large eggs
    · 1 teaspoon ground cinnamon
    · 1/2 teaspoon ground ginger
    · 1/2 teaspoon ground nutmeg
    · 1/2 teaspoon salt
    · 1 (9 inch) unbaked pie crust

    I. Preparation 15 Minute II. Cook 55 minutes III. Ready in 1 hour 10 mins

    a) Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

    b) Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

  8. #8
    Fresh Spawn
    Join Date
    Jul 2013
    Posts
    3
    Ingredients:

    SUGARED CRANBERRIES
    1 cup (120g) fresh cranberries1
    2 cups (400g) granulated sugar
    1 cup (240ml) water
    PUMPKIN PIE
    Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
    one 15oz can (about 2 cups; 450g) pumpkin puree2
    3 large eggs
    1 and 1/4 cups (250g) packed dark brown sugar3
    1 Tablespoon (15g) cornstarch
    1/2 teaspoon salt
    1 and 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground ginger4
    1/4 teaspoon ground or freshly grated nutmeg4
    1/8 teaspoon ground cloves4
    1/8 teaspoon fresh ground pepper
    1 cup (240ml) heavy cream
    1/4 cup (60ml) milk (I use 1% - any is fine)
    1 large egg beaten with 1 teaspoon milk, for brushing
    Special Equipment

    9-inch deep dish pie (one that is 1.5 - 2 inches deep)
    Pie weights
    Pie crust shield
    Directions:

    For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours.
    For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
    Preheat oven to 375°F (190°C).
    Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into the pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with beaten egg/milk mixture. Using pie weights, pre-bake the crust for 10 minutes.
    Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
    Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.
    Make ahead tip: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You'll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It's awesome. Cover and refrigerate overnight.

    Additional Notes:

    Fresh cranberries, not frozen. The sugar syrup doesn't coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries!
    I prefer canned pumpkin in this pumpkin pie recipe.
    Light brown sugar is OK but my taste testers and I prefer dark brown sugar.
    About 1 teaspoon of pumpkin pie spice can be used instead of these spices.
    For the pie crust leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn't matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.

  9. #9
    Banned
    Join Date
    Oct 2016
    Posts
    29
    PUMPKIN PIE
    - 450 grams of pumpkin, steamed, mashed / blender
    - 500 ml milk
    - 80 grams sugar
    - 1 pack plain gelatin powder
    - 300 grams of coconut biscuits
    - 100 grams of melted margarine

    Step:
    - Puree biscuits, enter the liquid margarine and stir well.
    - Enter Crush the biscuits in a baking dish pie with a pressed-press until solid (I use aluminum foil pan let practical)
    - Pie crust oven for approximately 10 minutes, set aside.
    - Enter in a pan of gelatin, sugar and milk. Cook, stirring, stirring, last enter the pumpkin puree, stirring until smooth, turn off the stove.
    - Having lost its steam slowly enter into the pie shell, it is desirable in the refrigerator until hardened.
    - Pumpkin pie ready to be served with a cup of coffee / tea

  10. #10

    Pumpkin Pie Recipe Contest

    Homemade Fresh Pumpkin Pie

    Prep:20 mins plus 30 mins to prepare pumpkin Cook Time:40 mins

    Ingredients>

    Pastry Pie Crust>
    1 1/3 cups all purpose flour
    1/2 teaspoon salt
    1/2 cup shortening
    3 1/2 tablespoons cold water

    Filling>
    2 cups mashed cooked pumpkin
    1 (12 fluid ounces) can evaporated milk
    2 eggs beaten
    3/4 cup packed brown sugar
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt

    Directions>

    (1) Preheat oven to 400 degrees F (200 degrees C)

    (2) Prepare pie crust by mixing together the flour and salt. Cut shortening into the flour; add cold water 1 tablespoon at a time ( you may only need 3 tablespoons, or up to 4 tablespoons) Mix dough and repeat until dough is moist enough to hold together.

    (3) With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up onto the pie pan. Unroll easing dough into the bottom of the pie pan.

    (4) In a large bowl beat pumpkin with evaporated milk,eggs,brown sugar,cinnamon,ginger,nutmeg,and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until a knife is inserted 1 inch from the edge and comes out clean.

    ( Some extra notes)
    If your pumpkin is large enough you may double this recipe to make two pies.

    <To Prepare The Mashed Pumpkin>
    Use 1 1/2 pounds of skin on raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In a saucepan over medium heat in 1 inch of boiling water heat the pumpkin to boil. Reduce heat to low cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.

    Hope you enjoy this recipe this is a pumpkin pie recipe from my great grandmother and it is really delicious she always made everything homemade and from scratch.. So I hope y'all enjoy this delicious homemade pumpkin pie

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