Monday, November 21, 2011

Pumpkin Pie Problems

First of all...I DO have a recipe that doesn't call for any milk products but I thought it was time for a challenge.  Picking a recipe I am unfamiliar with and then altering it is something I usually do BUT never by omitting a large ingredient and subbing in something completely different.  Anyhoo.  Pumpkin Pie.

The recipe I picked is actually the Libby's Pure Pumpkin can recipe
Pumpkin Pie:
1.5 cups sugar                           1 (29oz) can Pumpkin
1 tsp salt                                    2 (12fl oz each) Evaporated Milk (**ding ding omitted ingredient)
2 tsp ground cinnamon              2 unbaked 9in deep-dish pie shells
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
Mix: sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.
Pour:  into pie shells
Bake: in preheated 425F oven for 15min.  Reduce temp to 350F; bake for 40-50min or until knife inserted near center comes out clean.  Cool on wire rack for 2hrs.  Serve or refrigerate.

Ok 2 confessions before I continue.  I didn't feel like making crust so I bought Pillsbury crust (1. It's yummy and 2. It's lactose free)  No judging.  My other confession is that I did not have any ginger and if I'm not gonna make crust I'm certainly not feeling up to ANOTHER grocery store trip so I omitted that too.  I did sprinkle in a moderate amount of nutmeg because I thought it sounded like it would taste good.

Evaporated Milk Replacement:
I had no idea where to begin so Google and I looked up some options and this is the one I chose to start with.  (I also found a vegan option that I'm going to try next).
"2 eggs                            2 tbsp. flour
1 c. brown sugar           1/2 tsp baking powder
1 tsp. vanilla                  1/4 tsp salt
Mix all ingredients and use as a substitute for sweetened condensed milk" - from

This is a picture of what this looks like, it almost has the consistency of caramel.  I only made one batch of this and added it to the pie just looked so soupy and it seemed like a lot of egg.  So the pie I made is not a 1 can:1 replacement.  This did however decrease the amount of volume so this recipe now makes 1 deep dish pie and 1 regular (both 9in).

Delicious.  VERY fluffy and very yummy.  I am counting this experiment a  success!!!! :)  J will have to try it when he gets home from work...maybe with a little lactarded vanilla icecream :)

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