Ever wanted to try Hay Day food for real?
Now’s your chance! And this time, we’re making Pumpkin Pie! It’s the autumn season and pumpkins are a’plenty. We’ve prepared a special recipe and video so you can follow along step-by-step. Go ahead, give it a try!
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
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
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 175°C (347°F) - 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.
- Pre-heat oven to 200°C (392°F) - Peel skin off pumpkin. - Slice pumpkin in half. Use a spoon to scrape out any seeds and pulp. - Save the seeds. We’ll 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 200°C (392°F) - Roast until golden brown.
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 175°C (347°F) - 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
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© Supercell Oy 2018
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