Results 1 to 7 of 7

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

  1.   This is the last staff post in this thread.   #1
    Nick[Supercell]'s Avatar
    Join Date
    Aug 2012
    Location
    Helsinki / Finland
    Posts
    4,741

    Cool The Hay Day Kitchen: Pumpkin Pie

    Ever wanted to try Hay Day food for real?

    Nows your chance! And this time, were making Pumpkin Pie! Its the autumn season and pumpkins are aplenty. Weve prepared a special recipe and video so you can follow along step-by-step. Go ahead, give it a try!


    Ingredients:

    Pie Dough:
    2 cups Flour
    2 tbsp. Sugar
    1 tsp. Salt
    1 cup Cold Butter
    1/4 cup Water

    Pumpkin Puree
    1 small Fresh Pumpkin (sliced and roasted)
    7/8 cups Water

    or
    1 1/3 cup Canned Pumpkin Puree

    Spice Mix:
    1/2 tsp. Ginger
    1/2 tsp. Nutmeg
    1/2 tsp. Cloves
    2 tbsp. Cinnamon
    1 tbsp. Vanilla sugar/vanilla extract

    Filling:

    Cream Cheese Layer
    1 1/3 cup Cream cheese
    1/4 cup Sugar
    2 tsp. Vanilla extract
    3 tsp. Spice mix

    Pumpkin Layer
    1 1/3 cup Pumpkin puree
    1/4 cup Carrot juice
    2 Eggs
    1 tsp. Spice mix
    1/4 cup Sugar

    Decoration:
    8 12 Roasted pumpkin seeds

    Prep time: 4 hours (including pie dough prep)
    Equipment: bowls, spoons, whisk, rubber spatula, blender, kitchen, scissors, knife, chopping board, rolling pin, baking beans, parchment paper, plastic wrap, oven, 10 inch pie dish

    Servings: 8-10 slices

    Method

    Pie Dough

    The day before:
    - Add diced, cold butter into bowl with flour, salt and sugar.
    - Mix until dough is nice and crumbly.
    - Add cold water, little by little, until dough holds together.
    - Fold plastic wrap over dough and refrigerate overnight.

    The next day:
    - Roll dough into a circle on floured surface, 0.5 inches thick.
    - Wrap the dough around your rolling pin. This will make it easier to spread over the pie dish.
    - Fit dough to the bottom and sides of the pie dish without stretching it out.
    - Trim excess dough to a 1-inch overhang around the pie dish.
    - Fold under to form a rim. Try making it wavy for an attractive finish.
    - Place in refrigerator until oven has warmed to 175C (347F)
    - Line dough with parchment paper and fill with baking beans. These help weigh down the pie dough!
    - Bake for 20-25 minutes.
    - Remove the parchment paper and baking bean weights. Use a fork to poke small holes in the bottom of the crust.
    - Continue baking for 10 more minutes and then set aside to cool.

    Pumpkin Puree

    - Pre-heat oven to 200C (392F)
    - Peel skin off pumpkin.
    - Slice pumpkin in half. Use a spoon to scrape out any seeds and pulp.
    - Save the seeds. Well use these later for decoration!
    - Cut pumpkin into smaller pieces and place on baking sheet. Coat with foil and roast in oven for 30 minutes.
    - Add roasted pumpkins and 7/8 cups of water to blender.
    - Pulse until very smooth. Add another splash of water if too dry.

    Roasted Pumpkin Seeds

    - Rinse pumpkin seeds with cold water.
    - Place seeds on baking sheet and roast in oven for 10 minutes at 200C (392F)
    - Roast until golden brown.

    Pie Filling

    Spice mix:
    - In a small bowl mix the dry spices. Combine the ginger, nutmeg, cloves, cinnamon and vanilla sugar. This will add flavor to the cream cheese and pumpkin filling.

    Cream cheese layer:
    - Mix cream cheese, sugar, vanilla extract and spice mix into bowl.

    Pumpkin layer:
    - In another bowl, add pumpkin puree, spice mix, sugar, carrot juice and eggs.
    Layering the pie
    - Heat oven to 175C (347F)
    - Spread cream cheese filling around the bottom of the piecrust.
    - Gently pour the pumpkin filling over the cream cheese base.
    - Bake for 30-35 minutes.
    - Pie getting too dark? Try covering with foil.
    - Once finished, set pie to cool.
    - Decorate with roasted pumpkin seeds.


    We'd love to see your creations! Submit a photo of your Pumpkin Pie to our Fan Art Uploader: https://haydayfanart.pgtb.me/Fh3pj5

    Cheers,

    Nick
    Nick / Supercell
    Community Manager
    Like Hay Day on Facebook: http://facebook.com/HayDayOfficial
    Follow Hay Day on Twitter: http://twitter.com/HayDay
    Follow Hay Day on Instagram: http://instagram.com/HayDay
    Subscribe to Hay Day YouTube: http://youtube.com/HayDay

  2. #2
    Super Member
    Join Date
    Nov 2014
    Posts
    791
    Hmmm... watched it and it does look yummy! Never made any pumpkin pie before as they are abundant at the stores and cheap too But willing to give it a try
    Level 169 Town 63

  3. #3
    Forum Elder
    Join Date
    Nov 2017
    Location
    Singapore, I love SG!
    Posts
    2,188
    Yum, yum .

  4. #4
    Pro Member
    Join Date
    Oct 2016
    Location
    Up in the Forums
    Posts
    668
    Mmm.. pumpkin pie 🤤

  5. #5
    Trainee HannahBear1993's Avatar
    Join Date
    Aug 2017
    Location
    Lake District, UK
    Posts
    32
    Chef Bear here might ask her head chef if we can make some HD stuff in work. That pumpkin pie looks amazing!

  6. #6
    Senior Member MaysCropsCartel's Avatar
    Join Date
    Mar 2016
    Location
    Far side of the moon
    Posts
    495
    I want to try this but pumpkin here in Asia is different from Europe or America. Can any pumpkin works with this recipe?

    I love making pies, my favorite one is shepherds pie because it's savory. If I want to make this pumpkin pie, I have to add more salt to the dough! 😂😂

  7. #7
    Senior Member
    Join Date
    Oct 2017
    Posts
    239
    Has anyone made this pie yet? It sounds really good! May have to give it a try for Turkey Day this year. Thanks for sharing!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •