The fortified pumpkins of Kakariko Village are a prize crop. The village prides themselves on these gourds, and they are used to make a number of delicious dishes. Meat stuffed pumpkin, pumpkin soup, and veggie cream soup are three such dishes.
The pumpkins are also great for desserts as they are used to make a delicious pumpkin pie. The pumpkin is mashed down with cane sugar and other ingredients and baked in a crust made from tabantha wheat, cane sugar, and goat butter. An absolutely delicious after dinner treat that has made its way into most Hylian villages.
“The intense sweetness of fortified pumpkins makes this dessert popular among children.”
To make this dish, we will be using canned pumpkin… because it’s a bit easier than making down a whole pumpkin. Evaporated milk, eggs, brown sugar and a number of spices will be used to create a sweet and flavorful pumpkin custard. This custard will be baked into our “standard” Hyrulean pie crust. The resulting pie is sweet, flaky, full of pumpkin flavor, and enhanced by the warm autumn spices. Just sit me by the waterfalls of Kakariko with a slice of this pie on a cool Hyrule evening; I’d be a happy adventurer!
Ingredients
1 15 oz can pumpkin purée
1 12 oz can evaporated milk
2 eggs
¾ cup brown sugar
1 tsp cinnamon
½ tsp salt
¼ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground clove
¼ tsp allspice
½ batch of pie crust dough or 1 10-12 inch prepared pie crust sheet
1 15 oz can pumpkin purée
1 12 oz can evaporated milk
2 eggs
¾ cup brown sugar
1 tsp cinnamon
½ tsp salt
¼ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground clove
¼ tsp allspice
½ batch of pie crust dough or 1 10-12 inch prepared pie crust sheet
Let’s begin by making the pumpkin custard. Whisk the pumpkin purée, evaporated milk, eggs, salt, sugar, and pumpkin spice together in a large bowl until completely smooth.
To make the pie, you will need one pie crust large enough to properly fit your pie pan (with enough overlap). If you are using homemade pie crust dough, you will need one disk of pie dough soft enough to roll out. Allow one disk to come to room temperature on the counter to soften. If the crust is frozen, it may take an hour to an hour and a half to thaw.
Once it is soft, place the disk of dough between two sheets of parchment paper and roll it out on a cutting board or other appropriate surface using a rolling pin. Start in the center and roll out evenly until you have a round disk that is ⅛ inch thick and at least 10 inches in diameter. If you are using a prepared, ready to use pie crust, just continue with the recipe below.
Preheat an oven to 425°F.
Line the pie pan with your round dough sheet. Gently press the dough to fit the shape of the pie pan. Should the dough tear in the process, fix the tears by setting your fingers with water and gently pressing them back together.
Pour your pumpkin custard filling into the pie pan, filling the shell. It will likely not fill the shell to the top, but this is fine as the custard will rise a bit as it bakes. Gently shake the pie pan to level out the custard, if needed.
Cut any excess pie crust overhanging the edge of the pie pan. Leave about ½ inch crust overhanging. Now, gently roll the overhanging crust up to the rim of the pie pan all the way around. Then, using the tines of a fork, press down on the rolled edge to crimp the crust, creating a design around the crust edge.
Beat an egg in a bowl with one tablespoon of water to create an egg wash. Carefully brush the top of the pie crust rim with the egg wash.
Place the pie in the oven. Bake at 425°F for 10 minutes. Turn the heat down to 375 °F and bake for approximately an additional 40-50 minutes, until a toothpick or knife inserted into the center of the pie custard comes out clean.
When the pie is done, remove it from the oven, and allow it to cool and set for 2 hours before cutting and serving. Enjoy!
Learn more about the Pumpkin Pie dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.