My poor mom, same recipe shes done for 60 years. Both pies she made had no
flavor at all, just pumpkin. Shes beside her self
On Thu, Nov 26, 2020, 2:38 PM Ken Hohhof <af...@kwisp.com> wrote:
> I assumed that sweetened condensed milk would contain high fructose corn
> syrup instead of sugar, and many websites make that accusation. But
> checking the ingredients for the 2 major brands (Borden/Eagle and
> Nestle/Carnation), they both say milk and sugar.
>
>
>
> Then there’s the age old question, what’s the difference between
> evaporated and condensed. Apparently they mean the same thing, but
> condensed and sweetened for some reason always go together.
>
>
>
>
>
> *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Bill Prince
> *Sent:* Thursday, November 26, 2020 9:53 AM
> *To:* af@af.afmug.com
> *Subject:* Re: [AFMUG] pumpkin pie questions
>
>
>
> Here 'tis Ken. The recipe is for 2 pies; cut in half if you're doing just
> one with 15 oz can of pumpkin pack instead of the big 29 oz one.
>
> The recipe on the can has you more-or-less dump everything together when
> mixing. What I found is that it comes out less dense if you beat the eggs
> (really froth them up) before adding the sugar and spices. Note also that
> this uses a lot more cinnamon; uses brown sugar instead of white sugar; and
> uses sweetened condensed milk instead of evaporated milk.
>
> There is also a stovetop variation if you like a lighter, fluffier kind of
> pie. It's a bit more work because you have to stir the custard constantly
> over the stove, but it's a big hit with some of my relatives.
>
> *Enhanced Pumpkin Pie*
>
> - 1 ½ cups brown sugar
> - 1 tsp. salt
> - 3 tsp. cinnamon
> - 2 tsp. ground ginger
> - 1 tsp. ground cloves
> - 1 tsp. pumpkin spice
> - 4 large eggs
> - 2 15 oz. cans sweetened condensed milk
> - 29 oz. pure pumpkin pack
>
> Beat eggs in a large bowl. Throw in remaining ingredients, starting with
> sugar & spices, and ending with
> pumpkin and milk (mixing as you go).
> Pour mixture into two unbaked pie shells.
>
> Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350°
> F., and continue baking for an
> additional 40-50 minutes. Pie is done when a knife inserted into center
> comes out clean.
> This recipe started out as the recipe printed on the back of Libby's
> pumpkin pack, but evolved over a
> number of years.
>
> An interesting and fun variation on this recipe is to cook the mixture in
> a pan on the stovetop until it is
> "almost" completely cooked. This requires a lot of stirring to keep it
> from sticking to the bottom of the pan,
> and to keep it from becoming a total solid in the pan. It should become
> quite a bit "fluffier" than your
> typical pumpkin custard. Once this is done, spoon the mostly-congealed
> mixture into a semi-baked pie
> shell and bake for about 15 minutes at 350° F. The resulting pie should be
> heaped high above the shell.
> Use the same done-ness test as above.
>
> bp
>
> <part15sbs{at}gmail{dot}com>
>
> On 11/25/2020 4:41 PM, Ken Hohhof wrote:
>
> You’re not sharing the recipe with us, are you. Jaime would share. At
> least give us some food porn.
>
>
>
> *From:* AF <af-boun...@af.afmug.com> <af-boun...@af.afmug.com> *On Behalf
> Of *Bill Prince
> *Sent:* Wednesday, November 25, 2020 6:36 PM
> *To:* af@af.afmug.com
> *Subject:* Re: [AFMUG] pumpkin pie questions
>
>
>
> I have a special recipe that had its origins from the one on the back of
> the Libby's can. It has evolved over the years, and now all my relatives
> will only eat the pies I make. We call it "*Bill's Enhanced Pumpkin Pie*"
> (TM)
>
> If we're doing a big do with all the rels, I will make 2 pies. This year
> I'm making one for tomorrow. I will make 3 or 4 more as the holidays move
> along. I had one 15 oz can left over from last year because we buy a
> mixture of the 29 oz and 15 oz, and sometimes I have one or two left over.
> This year, the store I went to had zero cans of any size. Good thing I had
> a spare.
>
> I don't think it will ever go bad; at least not for a decade or so.
>
> Where I grew up in Illinois was just a couple miles from the plant where
> Libby's packed all the pumpkin. At least for the midwest (Morton Illinois).
> Almost every year the elementary classes I was in would do a field trip to
> the Libby's pumpkin plant, and we would all get a big can to take home with
> us.
>
> The wife & I scored a 7 lb turkey for just the two of us. Put it in brine
> for soaking until tomorrow.
>
> bp
>
> <part15sbs{at}gmail{dot}com>
>
> On 11/25/2020 4:25 PM, Ken Hohhof wrote:
>
> - Why (in the year of smaller Thanksgiving gatherings) can I only find
> Libby’s pumpkin in 29 oz cans? (I didn’t wait until the last minute either)
>
> - Do most people make 2 pies anyway?
>
> - They had store brand pumpkin in 15 oz cans, but who makes the store
> brand pumpkin? I thought Libby had a lock on it. Is it Chinese “pumpkin”?
>
> - All the recipes (and pie crusts) call for 9 inch pie pans, why do I have
> one 8.5 inch and two 9.5 inch?
>
> - I decided to make one 8.5 and one 9.5, was that the right decision? I
> had to kind of short-sheet the 9.5. Sorry, I’m not making pie crust from
> scratch.
>
> - How would I make pumpkin pie if they stopped printing the recipe on the
> can? (same with green bean casserole and chocolate chip cookies)
>
> - The pumpkin has a best by date of Nov. 2022, should I be stocking up?
> Can you make anything other than pie with it?
>
> - I should ignore the expiration dates on the ground ginger and cloves,
> right? The cinnamon I use up, but how much ginger and cloves can you use?
>
>
>
>
>
>
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