Tested it. Nope. The spice didn't come through, both the store bought and last years were good. Wondering if the particular pumpkin cross bred with a potato and was a flavor absorber. Was a pumpkin that came from a fall festival.
On Thu, Nov 26, 2020, 5:21 PM Steve Jones <[email protected]> wrote: > No, just the filling. I considered that, could be we cant taste the > pumpkin pie spice mix, that would be interesting if it could take > independent flavors out of a mix. I would love if whatever it is in > stuffing i cant stomach to go away,not smells so good, but I'll blow chunks > if I swallow it. Every year I try stuffing hoping taste buds changed. > We have two she froze last year, ill try one of those soon and see if it's > the rona > > On Thu, Nov 26, 2020, 4:35 PM Ken Hohhof <[email protected]> wrote: > >> Just the pies? If nothing had any taste, might be the virus, if you’re >> saying the whole family had it. That’s supposed to be a hallmark side >> effect, and one that lingers. >> >> >> >> *From:* AF <[email protected]> *On Behalf Of *Steve Jones >> *Sent:* Thursday, November 26, 2020 4:27 PM >> *To:* AnimalFarm Microwave Users Group <[email protected]> >> *Subject:* Re: [AFMUG] pumpkin pie questions >> >> >> >> 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 <[email protected]> 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 <[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: >> >> You’re not sharing the recipe with us, are you. Jaime would share. At >> least give us some food porn. >> >> >> >> *From:* AF <[email protected]> <[email protected]> *On >> Behalf Of *Bill Prince >> *Sent:* Wednesday, November 25, 2020 6:36 PM >> *To:* [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 >> 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? >> >> >> >> >> >> -- >> AF mailing list >> [email protected] >> http://af.afmug.com/mailman/listinfo/af_af.afmug.com >> >> -- >> AF mailing list >> [email protected] >> http://af.afmug.com/mailman/listinfo/af_af.afmug.com >> >
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