"WORLD OF WARCRAFT": PUMPKIN PIE.
photo by pawkphoto.com
Pumpkin pie - the best part of Pilgrim’s Bounty. No feast is complete without it! You don’t have to be hungry to enjoy a tasty slice of this. Below is a recipe for Pumpkin Pie, made with a real pumpkin! You can used canned pumpkin too, but I feel it has a much better taste with fresh. There is also a bonus recipe for Spiced Whipped Cream, because everyone knows you can’t have pumpkin pie without whipped cream.
I hope you all enjoyed this Pilgrim’s Bounty quest line, and have a wonderful holiday!!
LOOT: 1 DELICIOUS 9” PIE.
MATS.
PIE DOUGH.
1 1/2 cups all-purpose flour
1/4 tsp salt
3/4 tsp sugar
1/2 cup butter, soft
1/4 cup cold water
FILLING.
1 sugar pie pumpkin (or 1 - 15 oz can pumpkin puree)
1 - 14 oz can sweetened condensed milk
2 eggs
1/4 tsp salt
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 tsp cinnamon
1/2 tsp vanilla extract
SPICE WHIPPED CREAM.
1 cup heavy cream
1/4 tsp vanilla extract
1/4 cup powdered sugar
1/2 tsp cinnamon
EQUIPMENT.
sheet pan
hand mixer or potato masher
9” pie pan
medium bowls
pastry cutter
rolling pin
shears
fork
whisk
oven
foil
mixer with whisk attachment
STRAT.
SUGAR PIE PUMPKIN.
**This is for if you use fresh pumpkin!**
1.) Preheat oven to 350ºF. Line a sheet pan with tin foil and set aside.
2.) Wash and dry your sugar pie pumpkin. Cut the stem off and cut the pumpkin in half. Scoop out the seeds and strings. Place the pumpkin cut-side down on the sheet pan and cover with foil. Bake for about 1 1/2 hours, or until the pumpkin is tender.
3.) Scoop the pumpkin into a bowl and discard the skin. Using a hand mixer or a masher, blend the pumpkin until it is a smooth consistency.
PIE DOUGH.
1.) In a medium bowl, combine the flour, salt, sugar, and softened butter. Using a pastry cutter, cut the butter into the flour until the butter is pea-sized.
2.) Make a well in the center of the butter/flour mixture and add the water. Cut the water into the mixture until it is completely combined and it forms a slightly sticky ball of dough. You can turn the dough onto a floured countertop and knead a little.
3.) Sprinkle flour on your countertop and roll the dough out to roughly a 7"x9" rectangle. Using the long edge of the dough, fold it into a tri-fold, rotate 90º and roll out again to a 7"x9" rectangle. Repeat this step 3 times - this will create a layered, crispy crust. Wrap in plastic wrap and chill for at least 2 hours before using.
4.) Preheat oven to 425ºF.
5.) Roll out the dough in a circle until it is about 1/8” thick. Place into a 9” pie pan. Press into the pie pan to remove any air bubbles. Trim excess dough with kitchen shears and crimp the edges. Pokes some holes in the dough with a fork to allow for ventilation and to prevent your crust from bubbling up too much. If you have pie weights you can also place them on the crust as well. Place the pie shell in the oven and par-bake it for 12 minutes. This will prevent you from having a raw pie crust. The crust will be a little bubbly, but they will settle. You can press down on any bubbles as well. Remove pie weights if used.
FILLING/ASSEMBLY.
1.) Preheat oven to 425ºF.
2.) In a medium bowl, add all filling ingredients and whisk together until smooth. If you are using fresh pumpkin, use 1 3/4 cups.
3.) Pour the filling into the par-baked pie crust. Bake for 15 minutes, reduce the oven temperature to 350ºF and bake for an additional 40 minutes. The filling should be set and slightly jiggle when shaken, not runny.. During the baking process you may need to cover the crust edge with foil to prevent it from burning.
WHIPPED CREAM.
1.) In a mixer with a whisk attachment or with a hand mixer, whip together all whipped cream ingredients to stiff peaks, starting at a low speed and slowly increasing to a high speed. Do not whip too much, or the cream can break!
You are now officially stuffed, and have earned yourself the “Pilgrim” title! Happy Pilgrim’s Bounty!
Inspired by “World Of Warcraft”
