I think I would skip the cloves. Here is my recipe: 1/2rd cup cold crisco Try to cut it into 1 1/3 cups of flower. Chop crisco until the mix is coarse granular. Think concrete without water. Best if you have one of those tools made for this specific purpose. Otherwise you can use a butter knife. Add two pinches of salt. Sprinkle just a few tablespoons of cold water over it and mash it down with a fork. Check to see if it can stick together enough to form a ball. Do not over stir/fork. Do not over water.
Roll out, put in pan and fill with yummy stuff. You can substitute lard for more authentic version but I think crisco tastes better. I can even do a mean flute on the edges... When I was a kid I always got the trimmings. I would roll them out, add ketchup, oregano and cheese. Pie dough pizza. Still love it. From: Bill Prince Sent: Thursday, November 26, 2020 8:53 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 a.. 1 ½ cups brown sugar b.. 1 tsp. salt c.. 3 tsp. cinnamon d.. 2 tsp. ground ginger e.. 1 tsp. ground cloves f.. 1 tsp. pumpkin spice g.. 4 large eggs h.. 2 15 oz. cans sweetened condensed milk i.. 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:
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