The Pumpkin Pie Ingredient That Adds Tons Of Extra Flavor

[MummyChunk]

From

Everyone may be lining up for pumpkin spice lattes at your state'
local coffee shops in the fall and winter, but we all know that whe
the weather turns cool it's really pumpkin pie season. This MVP o
pastries is a crowd pleaser, packed with sweet and spiced flavors jus
like everyone's favorite latte, and the recipe is so basic that yo
don't even need any baking skills to make one. If you really want t
take your pumpkin pie to the next level, however, there's on
ingredient swap that adds tons of extra flavor: eggnog

Most standard pumpkin pie recipes call for some sort of dairy in orde
to make the pumpkin custard, and it's usually sweetened condense
milk. But where's the fun in that? You can get all the spiced, ric
goodness of eggnog's nutmeg, cinnamon, vanilla, and rum notes into th
pie custard and get the same texture -- all you have to do is swap ou
the condensed milk for the all-important 'nog. Most eggnogs are prett
thick (it's actually also a thin custard thickened with eggs), so yo
can easily substitute them into any pumpkin pie recipe one-to-one fo
condensed milk or heavy cream

If you're planning to make a pumpkin pie with eggnog instead of crea
or condensed milk, you have a choice as to whether you want to us
homemade or store-bought 'nog. The better choice here, however, i
store-bought for a couple of reasons. First, store-bought eggnogs ten
to be around the same thickness, which is similar to heavy cream
Homemade eggnogs can vary quite a lot in texture, depending on ho
your family likes it, which can mess with the structure of the pumpki
pie custard. Also, it's a lot faster to use store-bought eggnog tha
it is to make your own

Unless you have a batch of 'nog already in the fridge, there's quite
process to making an eggnog recipe from raw ingredients, especially i
you're already making your pumpkin pie from scratch. If you're presse
for time, you don't need to bake the eggnog into your pie to get in o
the creamy, rich flavors. You can also add about cup of the swee
stuff to heavy whipping cream to make eggnog whipped cream. Whip th
mixture to stiff peaks and then serve a dollop on top of a slice o
pumpkin pie. It's so good that you might even want a little on top o
your PSL, too! And for your next bake, be sure to check out thes
other unique ingredients that will seriously upgrade your pumpki
pie

https://www.yahoo.com/lifestyle/pumpkin-pie-ingredient-adds-tons-134525905.htm

[Leonard Blaisdell]

Most standard pumpkin pie recipes call for some sort of dairy in order
to make the pumpkin custard, and it's usually sweetened condensed
milk. But where's the fun in that? You can get all the spiced, rich
goodness of eggnog's nutmeg, cinnamon, vanilla, and rum notes into the
pie custard and get the same texture -- all you have to do is swap out
the condensed milk for the all-important 'nog. Most eggnogs are pretty
thick (it's actually also a thin custard thickened with eggs), so you
can easily substitute them into any pumpkin pie recipe one-to-one for
condensed milk or heavy cream.

That's not a bad idea! I always look forward to supermarket eggnog
season, and it's approaching fast. Wasting it on any recipe may be
out-of-bounds for me, but it's still a good idea.
Someone send me some eggnog/pumpkin pie. ;)

[Dave Smith]

Post by Leonard Blaisdell

Most standard pumpkin pie recipes call for some sort of dairy in order
to make the pumpkin custard, and it's usually sweetened condensed
milk. But where's the fun in that? You can get all the spiced, rich
goodness of eggnog's nutmeg, cinnamon, vanilla, and rum notes into the
pie custard and get the same texture -- all you have to do is swap out
the condensed milk for the all-important 'nog. Most eggnogs are pretty
thick (it's actually also a thin custard thickened with eggs), so you
can easily substitute them into any pumpkin pie recipe one-to-one for
condensed milk or heavy cream.

That's not a bad idea! I always look forward to supermarket eggnog
season, and it's approaching fast. Wasting it on any recipe may be
out-of-bounds for me, but it's still a good idea.
Someone send me some eggnog/pumpkin pie. ;)

It doesn't sound very appealing to me unless it is real eggnog, home
made with cream and eggs. Most commercial eggnog is made with cheap
ingredients and thickeners. You would need to account for the amount of
egg and sugar. I think it would be much easier to just stick to the
standard ingredients.

[Ed P]

Post by Dave Smith
It doesn't sound very appealing to me unless it is real eggnog, home
made with cream and eggs. Most commercial eggnog is made with cheap
ingredients and thickeners. You would need to account for the amount of
egg and sugar. I think it would be much easier to just stick to the
standard ingredients.

Borden ingredients
Ingredients
Milk, Cream, Sugar, Nonfat Milk, Egg Yolks, Guar Gum, Salt, Carrageenan,
Annatto (Color)

Allergens: Milk, Eggs

[Cindy Hamilton]

Post by Leonard Blaisdell

Most standard pumpkin pie recipes call for some sort of dairy in order
to make the pumpkin custard, and it's usually sweetened condensed
milk. But where's the fun in that? You can get all the spiced, rich
goodness of eggnog's nutmeg, cinnamon, vanilla, and rum notes into the
pie custard and get the same texture -- all you have to do is swap out
the condensed milk for the all-important 'nog. Most eggnogs are pretty
thick (it's actually also a thin custard thickened with eggs), so you
can easily substitute them into any pumpkin pie recipe one-to-one for
condensed milk or heavy cream.

That's not a bad idea! I always look forward to supermarket eggnog
season, and it's approaching fast. Wasting it on any recipe may be
out-of-bounds for me, but it's still a good idea.
Someone send me some eggnog/pumpkin pie. ;)

Supermarket eggnog uses too much nutmeg and too much guar gum.

I've always used heavy cream in pumpkin pie, not canned milk. I'm
not likely to cut corners and use supermarket eggnog.
https://food52.com/recipes/39005-james-beard-s-rich-pumpkin-pie
(Although I omit the candied ginger.)

[jmcquown]

Post by Leonard Blaisdell

Most standard pumpkin pie recipes call for some sort of dairy in order
to make the pumpkin custard, and it's usually sweetened condensed
milk. But where's the fun in that? You can get all the spiced, rich
goodness of eggnog's nutmeg, cinnamon, vanilla, and rum notes into the
pie custard and get the same texture -- all you have to do is swap out
the condensed milk for the all-important 'nog. Most eggnogs are pretty
thick (it's actually also a thin custard thickened with eggs), so you
can easily substitute them into any pumpkin pie recipe one-to-one for
condensed milk or heavy cream.

That's not a bad idea! I always look forward to supermarket eggnog
season, and it's approaching fast. Wasting it on any recipe may be
out-of-bounds for me, but it's still a good idea.
Someone send me some eggnog/pumpkin pie. ;)

It's too bad it's nearly impossible to find eggnog in supermarkets (at
least where I live) until *after* Thanksgiving. Unless you want to make
your own eggnog, of course. I wouldn't waste homemade eggnog in a pie. :)

Jill