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Question:

Copycat recipe for Publix's Pumpkin pie?

I just started thinking about pie and you know how hard it is stop when you startCan anybody guess the ratio of ingredients and spices Publix might be putting in their pumpkin pies? I really like their recipe because it's not too spicey and not too sweetPumpkins aren't in season right now, I knowHowever, it costs far less to make pies, especially pumpkin pies at home.(Publix is a grocery chain here in the South Eastern USA)

Answer:

if you dont take down the old siding you could make more work for yourself in the futurethe vynal is gonna do what ever the alumisiding doesif it breaks loose, warps, ectyou will see it in the vynalalso, removing the metal will give you a chance to see if you need to replace fix or add a vapor barrior like tyvek.
So reading the above answers we learn, not to muchSome say yes and some say noIf would seem if you can cover the aluminum you can save a lot of money.
If you are happy with the insulating of your house right now, I would just go over it with the vinyl sidingIf the house is old and not insulated well, I would have the old siding taken off, insulated, and then re-sidedAnd yes, make sure it is agreed with the contractor that you get all of the old siding, or else they will cash in on all that aluminum - if you go with this choice.
You should take the siding off yourself as this will save you money from the contractor's time of removing it and you can sell the aluminum at a recycling center or scrap yardPotentially hundreds of dollars for clean aluminum siding for entire houseRemoving the old siding helps prevent build out issues around windows and other openingsIf you are planing to build out the trim on the windows you should add a layer of 1/2 foamboard for insulationTyvek will not do anymore for you than what the tar paper is already doing, as long as the tar paper is in good condition and tight,
Ingredients Pie Dough: 2 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 cup unsalted butter, cut into cubes 2 egg yolks 3 tablespoons milk Filling: 1 1/2 cups canned pumpkin 1/2 cup brown sugar 2/3 cup heavy cream 7 tablespoons sweetened condensed milk 6 1/2 tablespoons evaporated milk 1/4 teaspoon vanilla extract 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Pinch ground clove Pinch salt 2 eggs 1 egg yolk Equipment: 9-inch pie pan Directions Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combineAdd the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visibleMeanwhile, whisk together the yolks and milk in small bowlAdd the yolk mixture to the flour mixture and mix until a dough formsTransfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours(The dough will keep for several days in the fridge and several weeks in the freezer.) On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thickLine the pan with the dough and crimp the edgesChill the pie shell for about 30 minutesPreheat the oven to 350 degrees FLine the pie shell with aluminum foil and fill with dried beansBake the shell until golden brown, about 45 minutesRemove the foil and beansMeanwhile, make the Filling: Lower the oven to 325 degrees FIn a medium saucepan, mix together the pumpkin and sugarCook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutesRemove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolkPour the filling into the pie shell and bake until set, about 45 to 55 minutesCool and serve

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