View Poll Results: Which Pumpkin Pie Recipe Do You Prefer?

Voters
115. You may not vote on this poll
  • Pumpkin Pie for All

    7 6.09%
  • Cranberry Pumpkin Pie

    3 2.61%
  • Pumpkin Pie

    6 5.22%
  • No Bake Pumpkin Pie

    4 3.48%
  • Pumpkin Soft Cake

    3 2.61%
  • Pumpkin Pie with Almond Praline

    13 11.30%
  • Fresh Pumpkin Pie

    10 8.70%
  • Pumpkin pie recipe

    3 2.61%
  • Grandma's Pumpkin Cheesecake Pie

    24 20.87%
  • Chocolate Pumpkin pie recipe

    4 3.48%
  • Chocolate brownie Pumpkin Pie

    7 6.09%
  • Pumpkin Pie In A Jar

    5 4.35%
  • Grandmas o' Pumpkin Recipe

    5 4.35%
  • Almond Crusted Pumpkin Cream Cheese Pie

    9 7.83%
  • Triple Layer Pumpkin Pie

    12 10.43%
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  Click here to go to the first staff post in this thread.   Thread: Hay Day Pumpkin Pie Recipe - Phase 2/Poll:Voting Over- WINNERS POSTED

  1.   Click here to go to the next staff post in this thread.   #11
    Poll Option #10
    "Chocolate Pumpkin pie recipe"
    Submitted by: Vickyranch


    Chocolate Pumpkin pie recipe

    Crust:
    180 gram flour
    20 gram cocoa powder ( bitter )
    50 gram brown cane sugar
    150 gram cold butter

    Stuffing:
    250 gram mascarpone
    400 gram roasted pumpkin
    100 gram brown cane sugar
    pinch salt :-)
    1 tsp ground cinnamon
    1 tsp ground ginger
    1/4 tsp ground clove
    1/4 tsp ground cardamom
    3 piece egg

    Top:
    50 gram dark chocolate

    The flour is sieved if cocoa powder, add the sugar, salt and small chopped butter. Crumble and foil together tamp,the dough flat and we rammed the fridge for at least 30-40 minutes. It is possible that the dough will need 1 tablespoon of ice-cold water can make it easier to stand up. Preheat the oven to 180 degrees Celsius. The dough leaving a thin film between the lenders and a lightly greased 27 cm pie mold do a rolling pin, and then neatly at the bottom and the edge is leveled. Stabbed with a fork, then bake for approx. for 10 minutes. While the dough is baked I prepare the filling: the previously oven-baked pumpkin flesh is mashed using blender, add it while the spices. The mascarpone to work with the eggs and sugar, then I process the pumpkin puree well.
    Repeat until all the dough and then put it back in the oven and approx. oven for 30 minutes. When I finished slightly cooled and refrigerate for a few hours I will.
    Not much, on top of melted chocolate before serving - which I cut out of the bag and then left to solidify in a refrigerator.
    I read somewhere ... That is below the filling is poured into a thin layer of melted dark chocolate, and then left to solidify and thus poured onto the filling and then baked. When completely cool down every (I mean in the refrigerator) in the middle of a very fine chocolate will be crispy. It also sounds great ....


    Last edited by twister; October 25th, 2016 at 01:09 PM.

  2.   Click here to go to the next staff post in this thread.   #12
    Poll option #11
    "Chocolate brownie Pumpkin Pie"
    Submitted by: hayed123456

    Chocolate brownie Pumpkin Pie

    For the Brownie Layer:


    > 1/2 cup Sugar In The Raw Organic White
    > Egg Whites from 2 eggs
    > 1 cup canned Pumpkin puree
    > 2 teaspoons pure vanilla extract
    > 1/2 cup canola oil
    > 4 ounces good quality bittersweet chocolate, melted and cooled slightly
    > 1 1/4 cup white whole-wheat flour
    > 1/4 cup cocoa powder
    > 1/2 teaspoon baking soda
    > 1/2 cup buttermilk
    > 1/4 teaspoon salt

    For the Pumpkin Pie topping:


    > 4 ounces reduced fat cream cheese
    > 1/4 cup Sugar In The Raw Organic White
    > Egg Whites from 1 egg
    > 1 teaspoon pure Vanilla extract
    > 3/4 cup canned pumpkin puree
    > 1 teaspoon pumpkin pie spice



    PROCEDURE:
    1.) Preheat oven to 350 degrees F. Coat a large cast iron skillet with non-stick spray or olive oil spray.

    2.) In a large bowl using an electric mixer, beat cream cheese and 1/4 cup Sugar In The Raw Organic White until smooth. Add egg white from 1 egg and continue to beat. Add 3/4 cup pumpkin puree, 1 teaspoon vanilla, and pumpkin pie spice. Beat until very smooth. Set aside. This is your pumpkin pie layer mixture.

    3.) In a large bowl, whisk flour, cocoa powder, baking soda, and salt. Whisk until well incorporated. Set aside.

    4.) Using an electric mixer, beat 1/2 cup Sugar In The Raw Organic White, egg white from 2 eggs, 2 teaspoons vanilla, oil, melted chocolate, and 1 cup pumpkin puree. Beat until totally smooth and incorporated. Slowly add the flour mixture and continue to beat until smooth. Finally, add the buttermilk and mix until combined and smooth. This is your brownie mixture.

    5.) Pour the brownie mixture into the skillet and smooth out with a spatula. Top with the pumpkin pie layer. Using a knife, slide the knife through the two layers to create a swirled top layer.

    6.) Bake for approximately 30 minutes, or until a toothpick comes out of the center clean.

    7.) Let cool for about 20 minutes, or until cool, cut and serve! Top with Caramel Gelato or Vanilla Ice cream for an extra special treat!

    8.) Enjoy!!!
    Last edited by twister; October 25th, 2016 at 01:11 PM.

  3.   Click here to go to the next staff post in this thread.   #13
    Poll option #12
    "Pumpkin Pie In A Jar"
    Submitted by: MapleSpringsOrchard


    Pumpkin Pie In A Jar

    Although we don't really make pumpkin pie or celebrate Thanksgiving here in the U.K, me and my friend always make this around Halloween time and we like the taste of this recipe better compared to a regular pumpkin pie, made in a tin.


    INGREDIENTS
    * 3 cups of finely crushed ginger snaps, plus more for garnish
    * 12 tbsp of melted butter
    * 1 15-oz can pumpkin puree
    * 3 tbsp of sugar
    * 1 tsp of cinnamon
    * 2 cups heavy cream
    * 8 oz of cream cheese, softened


    METHOD
    1. Crust Layer: In a large bowl, mix ginger snap crumbs with melted butter until fully coated.
    2. 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. 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 one whole ginger snap and some ginger snap crumbs.


    Tip: To make the ginger snap crumbs. either put the biscuits in a bag and crush with a rolling pin, or put into a food processor. Also, you may need to double this recipe, depending on how many people in your family are taste testing this recipe.
    Last edited by twister; October 25th, 2016 at 01:12 PM.

  4.   Click here to go to the next staff post in this thread.   #14
    Poll option #13
    "Grandmas o' Pumpkin Recipe"
    Submitted by: Jonathan1va


    Grandmas o' Pumpkin Recipé

    Ingredients:
    Single-Crust Pie: 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 ounce) 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


    Procedure:


    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 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 when a knife is inserted 1 inch from the edge comes out clean.



    Extra:
    If You Have More Dough And A Bakeware, You Can Make Figures And Put Them Into The Oven, And Then Onto The Pie! You Can Also Sprinkle Powdered Sugar Over The Pie, Will Make It Look Even MORE Delicious!



    This would take estimated:
    20 Minutes For Preparation
    40 Minutes To Cook
    20+ 40 Minutes = 1 Hour Before Ready To Eat!
    Last edited by twister; October 25th, 2016 at 01:13 PM.

  5.   Click here to go to the next staff post in this thread.   #15
    Poll option #14
    "Almond Crusted Pumpkin Cream Cheese Pie"
    Submitted by: RaggedyPixie

    Almond Crusted Pumpkin Cream Cheese Pie

    Ingredients



    • 1 Cup whole natural almonds.
    • 2 Tablespoons sugar
    • 1 Cup gingersnaps crumbs.
    • 5 Tablespoons butter, melted.
    • 1 Pound cream cheese.
    • 2/3 Cups packed brown sugar.
    • 1 Teaspoon grated orange peel.
    • 1/2 Cup sour cream.
    • 3 eggs.
    • 1 and 1/2 Cup canned pumpkin.
    • 1 and 1/2 Teaspoon pumpkin pie spice.
    • Sweetened whipped cream



    Directions

    Preheat oven to 325 degrees.

    Spread almonds in a single layer on cookie sheet and toast 12 to 15 minutes in preheating oven until lightly browned. Cool; chop coarsely. Place a generous half cup of almonds in food processor bowl with sugar. Use metal blade and process until very finely chopped. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine.

    Press into bottom and side of a 10-inch pie plate to form a crust. Bake 10 minutes; set aside to cool.

    In a large bowl, beat cream cheese and brown sugar with orange peel until well blended. Beat in sour cream and the eggs, 1 at a time, until mixture is light and fluffy. Beat in pumpkin and pumpkin pie spice until well blended. Place pie shell on a cookie sheet; pour pumpkin cheese mixture into crust. Bake in the middle of the preheated oven for 45 minutes or until filling is set. Let cool on a rack. Cover and refrigerate overnight. Top with sweetened whipped cream and remaining chopped almonds to serve.
    Last edited by twister; October 25th, 2016 at 01:14 PM.

  6.   Click here to go to the next staff post in this thread.   #16
    Poll option #15
    "Triple Layer Pumpkin Pie"
    Submitted by: Reenie1981


    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)
    Allspice
    Cinnamon
    Ginger
    Salt
    Cloves

    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 175°F 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 140°F 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.
    Last edited by twister; October 25th, 2016 at 01:16 PM.

  7. #17
    Hi, can we say whom we voted for? I went with:

    Fresh Pumpkin Pie

    because it's a savory recipe. I like that it goes against the trend of mostly sweet pies.

    All the recipes look great, but this recipe seems like it's an original. It doesn't show up on google searches. And I think that makes it special and deserving.

    Edit: it's #7 on the list
    Last edited by LetTheMusicPlay; October 25th, 2016 at 04:48 PM.
    farm 142 ~ town 41 ~ hay day friend book [ closed ]

    of chill reputations - a different kind of Hay Day neighborhood
    now under the warm and deft leadership of Bont1ng.

  8. #18
    Forum Elder Killercheese's Avatar
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    yo killercheese is here what do you want me to do?

    Youtube channel|MY AMA|#SavetheForums|Signature shop|
    Quote Originally Posted by Stew00m View Post
    I'm a th11 in champs, if anyone has a cool car, hot girlfriend/wife, or any money there not using shoot me a pm.

  9.   Click here to go to the next staff post in this thread.   #19
    Quote Originally Posted by Killercheese View Post
    yo killercheese is here what do you want me to do?
    Vote for your favorite recipe 8-)

  10. #20
    Forum Elder Killercheese's Avatar
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    I voted as fresh pumpkin pie because it would be more tastier

    Youtube channel|MY AMA|#SavetheForums|Signature shop|
    Quote Originally Posted by Stew00m View Post
    I'm a th11 in champs, if anyone has a cool car, hot girlfriend/wife, or any money there not using shoot me a pm.

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