Recipe: Pumpkin Pie
Description: Silky pumpkin cream in a flakey crust.
Game ingredients: Wheat Flour, Pumpkin, Milk, Sugar
This recipe restores 225 energy and 90 health. It can be obtained from the Cooking Channel and sells for 385g.
Difficulty: Medium, 1 and ½ hours. Serves 6.
The pie itself is actually very easy to make, especially if you use a frozen pre-made pie crust, but I’ve set the difficulty to medium just in case.
-1 ¼ cups flour
-½ teaspoon salt
-1/3 cup cold butter
-3 to 4 tablespoons water
-540mL can pumpkin puree
-¾ cup sugar
-1 teaspoon cinnamon
-½ teaspoon salt
-½ teaspoon ginger
-½ teaspoon nutmug
-¼ teaspoon cloves
-Half a 340mL can evaporated milk
Preheat the oven to 375°F.
In a small mixing bowl, combine the flour and salt. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Add the water one tablespoon at a time, mixing it in with a fork until it forms a dough.
Form the dough into a ball and turn it out on to a floured surface. Using a rolling pin, flatten down the ball into a 12 inch circle, or til large enough to cover the pie plate.
Carefully transfer the pastry on to the pie plate, making sure not to stretch it out. Gently pat it into place, and with a sharp knife remove the excess dough on the outer edge. Leave a small amount of excess dough to curl under the edge of the pie plate. This will hold it in place.
In a medium bowl, combine the pumpkin puree and the sugar. Stir in the spices and add the eggs one at a time. Mix in the evaporated milk last. Add more milk if it’s not smooth enough.
Carefully pour the pumpkin mixture into the pie plate. You can decorate the outer rim at this time if you like (I just used the tines of a fork but you can use the excess dough to make designs).
Bake for 1 hour or til done; the custard will be firm and won’t jiggle when you gently shake it or insert the tip of a knife into the centre. It’s done if the knife comes out clean. Let it cool for at least 20 minutes and top with whipping cream if desired.
Pumpkin pie is my favourite. I definitely ate ¾ of this pie. So worth it.