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#1
09-28-2000, 05:08 AM
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 pumpkin pie When making pumpkin pie and it calls for 1 tsp cinnamon, 1/4 tsp ginger - dash of nutmeg and a dash of ground cloves - Can I substitute the pumpkin pie allspice? And if so how much of it do I use?      |
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#3
09-29-2000, 11:35 AM
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 I agree with m brown (again!)- I like lots of spice in a pumpkin pie. God help me, but the recipe on the Libby pumpkin can is my nostalgic favorite. But I always add more spice. I never tried substituting pumpkin pie spice (or did you mean the spice, "allspice", which is made from a single spice berry and is not a blend of spices- or just 'pumpkin pie spice', which IS a blend of spices). |
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#4
09-29-2000, 05:02 PM
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| You know that is nothing to be ashamed of and we should start a thread on back of the box recipe favs.....fantasy fudge, tollhouse cookies, oatmeal cookies (Quaker) when you have a good thing add other flavors but why mess with it. Pumpkin pie....I do not like cloves in my pumpkin pie....By the way I have a pumpkin guy at the market selling pie pumpkins....too cool...tomorrow is a pie day Roast adn peel and see if it is a thick enough sludge for pie filling...I like cream as a substitute for canned milk, cinnamon, nutmeg and ginger.....sometimes orange zest sometimes Grand Marnier, sometimes pecans ground up in the crust etc..... |
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#5
09-29-2000, 05:03 PM
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| You know that is nothing to be ashamed of and we should start a thread on back of the box recipe favs.....fantasy fudge, tollhouse cookies, oatmeal cookies (Quaker) when you have a good thing add other flavors but why mess with it. Pumpkin pie....I do not like cloves in my pumpkin pie....By the way I have a pumpkin guy at the market selling pie pumpkins....too cool...tomorrow is a pie day Roast adn peel and see if it is a thick enough sludge for pie filling...I like cream as a substitute for canned milk, cinnamon, nutmeg and ginger.....sometimes orange zest sometimes Grand Marnier, sometimes pecans ground up in the crust etc..... |
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#7
09-29-2000, 05:39 PM
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| Us who? Never had pumpkin Pie ohhhh what you've missed...butternut and sweet potato are pretty darn good too. |
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#9
09-29-2000, 05:53 PM
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| Hmmmm interesting reading the recipe it sounds like alot of cayene..2tsp per pie is that right? Blue in Chicago had a pumpkin Creme Brulee with asian pears and a sesame tuille that was wonderful...what a good restaurant....sesames and pumpkin go very well together I made a roasted butternut pie with buttermilk and a REAL leaf lard (from a pig I actually met) crust last fall at our Monarch Migration Picnic in the fields....too fun. The pie was pretty darn good too....I like sweet potato with orange zest and juice in it...these are true comfort foods, the textures and flavors of holidays and childhood. [This message has been edited by shroomgirl (edited September 29, 2000).] |
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