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Home Cooking

Pumpkin Pie Questions

salmon | Nov 20, 200603:50 PM     8

Hi! I am making my first pumpkin pie and have a few questions I was hoping you CH'ers could help me with. I have decided I am def. going with the whole canned Libbys pie (love the traditional ones) and I have a crust I am good at making ( a Pâte Brisée from martha) so I will use that. No prebakeing of crust (unless there is some reason I should ..?)

My questions are:

1. Do you guys use the actual recipe on the back of the can or do you use another recipe? I was thinking the brown sugar pumpkin pie martha ( http://www.marthastewart.com/page.jht... ).

2. On the back of Libby's can they call for evaporated milk. Could I subsitute this with heavy cream? Does either taste better? For some reason I seem to be against evaporated milk ... probably because I have never used it and kinda wonder what it is...

3. I tend to play with spices and increase them / add others in. Some recipes call for cloves and others allspice (as well as cinnamon and ginger of course). Any favorites? could I use both or would that be crazy?

Thank you so much for reading this and any advice you could give me!!!

- Young Chowhounder

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