Oh! Here's an interesting proposition: I was thinking of substituting the 2 evaporated milks in the recipe with one can of Nestlé’s La Lechera condensed milk and one regular condensed to add a carmelized quality. What do you think?
I’m sorry, but I don’t have any experience with that. I just use the old Libby’s recipe, and I haven’t made Pumpkin Pie very often.
(I do agree with increasing the spices!)
You reminded me, though, of what the Hispanic folks in my area do with sweetened condensed milk: Dulce de Leche. The first time I had it, the lady spread it over a store-bought pie crust that she had baked flat on a baking sheet until brown, spread the ‘sugar milk’ on top, and then cut it like a Pizza. She called it ‘wonderfulness’, and it was!
http://www.wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk
P.S.: If you try this at home and do it in a saucepan on the stovetop, be very watchful and careful. It can explode ;-)
I think one of the Freepers told me that the safest way is in the slow-cooker.
-JT
I don’t know. It might make the pie filling too solid or solid-goopy instead of that light, spoonable “jelloish” consistency. I get what you are going for though and I think that would be a great idea. I think you’d need an experiment pie before hand to try to get that caramel flavor into the pumpkin pie.
You make me want to try this one day (not thanksgiving, lol) - caramelizing some butter and sugar and mixing it into the milk used in pumpkin pie to get a caramelized milk (the dulce de Leche in cans is too solid, we are aiming for milk that tastes like caramel), and use that for the fluid, reducing the sugar appropriately or using the sugar as the caramel - because I’m not doing math right now, lol.
I think it would be so delicious to have a caramelized pumpkin pie. I’m imagining it right now. And I haven’t had breakfast yet.