Pumpkin Pie:

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    Nov 27, 2013 8:18 PM GMT
    Base or no base?
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    Feb 17, 2014 9:58 AM GMT
    I personally don't eat the crust ever since I eliminated grain containing foods from my diet about a year ago. All pumpkin pie really is, is custard... so you could just pour the pie filling into ramekins or dessert dishes and bake it in a water bath.
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    Feb 27, 2014 3:17 AM GMT
    pellaz saidevaporated milk = regular milk minus 60% of its water, i just dont like the idea of cooking with this junk

    What's wrong with it? I've been using it to make my own dulce de leche. I don't cook it in the can which is traditional, and I'm using evaporated milk, not sweetened condensed, and sweetening it with agave syrup. The last 2 batches I made I dumped in a whole packet of nonfat dry milk (it says it's enough to make a quart of milk). The next batch I'm going to add to it a bunch of semisweet chocolate.
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    Feb 27, 2014 8:15 PM GMT
    pellaz saidi have seen this:
    evaporated milk = 2/3 cup non-fat dry milk dissolved in 3/4 cup water

    That would be really thick.

    When I add powdered milk for my dulce de leche I'm adding it to the evaporated milk, no water. After I stir it in I let it sit for at least an hour so that the lumps dissolve when I give it the final stir with the agave syrup.

    So the recipe is 1 can evaporated milk, 1 packet of powdered milk, and 50 or so grams of agave syrup. Yesterday's batch I cooked for 1 hour on low in the pressure cooker. Previously I was cooking it for 40 minutes on high. I think I prefer the longer version at the slightly lower temperature. And it's bain marie (double boiler) inside the pressure cooker in a metal bowl with aluminum foil on top. When it comes out it gets a good mixing with the electric hand mixer.