From Libby's Pumpkin Pie Recipe:Ingredients 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional)This is the exact same recipe on the store brand pumpkin, btw--except they substitute their own brand of pumpkin and evaporated milk.So I assume cloves are important to the taste--however they are ridiculously expensive when you only need 1/8 tsp. (~$8 a jar in the first store I tried). I went into another store to find a better deal, and met an elderly lady in the spice aisle asking me to help her find 'ground cloves'. I said "that's what I'm looking for!" So I found them and they were $10 a jar. Yikes. Her husband came over and we all tried to find a cheaper alternative. I found this:McCormick's Pumpkin Pie SpiceA blend of spices designed to impart a pumpkin pie spice flavor characteristics.Ingredients:CINNAMON, GINGER, NUTMEG, ALLSPICE, AND SULFITING AGENTS. So no cloves. She decided to suck-it-up and get the cloves because she didn't want to take the chance on ruining her recipe. I passed in hope of finding a cheaper bottle--I am sure I just saw this stuff a few weeks ago when I wasn't looking for it and it wasn't as high as this.So before I bite the bullet (or the clove)--what do you pumpkin pie bakers use? Are cloves really critical? TIA.
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