Hay Day Pumpkin Pie Recipe - Phase 2/Poll:Voting Over- WINNERS POSTED

[twister]

With the recipes submitted here: https://forum.supercell.com/showthre...Recipe-Contest The staff and mods each picked their 5 favorites to narrow down the list. These 15 all received votes. They are listed in the order they were submitted.

Please take a moment, look over the recipes in the thread, and vote for the one you believe to be the best. Your vote is anonymous.

The top 3 vote-getters will be recreated by myself and will be in the running for the prizes.

Voting will be open until 8:00pm EST (Midnight GMT) on Tuesday, November 1st, 2016.

Thank you all for the Amoozing recipes, looking forward to seeing which 3 I get to make!

~twister

[twister]

Poll Option #1
"Pumpkin Pie for All"
Submitted by: MRSGIRL

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.

[twister]

Poll Option #2
"Cranberry Pumpkin Pie"
Submitted by: Hobosh

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.

[twister]

Poll Option #3
"Pumpkin Pie"
Submitted by: YeaimJess

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.

[twister]

Poll Option #4
"No Bake Pumpkin Pie"
Submitted by Cboz01

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.

[twister]

Poll option #5
"Pumpkin Soft Cake"
Submitted by: Picciama


PUMPKIN 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.

[twister]

Poll option #6
"Pumpkin Pie with Almond Praline"
Submitted by Samalamasuwi


������ 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!

[twister]

Poll option #7
"Fresh Pumpkin Pie"
Submitted by MagicTownie

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

[twister]

Poll option #8
"Pumpkin pie recipe"
Submitted by: lonlonnfarm


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.

[twister]

Poll Option #9
"Grandma's Pumpkin Cheesecake Pie"
Submitted by: juleeannes

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)