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 theres the age old question, whats the difference between evaporated and condensed. Apparently they mean the same thing, but condensed and sweetened for some reason always go together. From: AF <[email protected]> On Behalf Of Bill Prince Sent: Thursday, November 26, 2020 9:53 AM To: [email protected] 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: Youre not sharing the recipe with us, are you. Jaime would share. At least give us some food porn. From: AF <mailto:[email protected]> <[email protected]> On Behalf Of Bill Prince Sent: Wednesday, November 25, 2020 6:36 PM To: [email protected] <mailto:[email protected]> 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 Libbys pumpkin in 29 oz cans? (I didnt 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, Im 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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