Pumpkin Pie
6 - 9 inch Pies

1. Combine sugar, salt, flour, milk, cinnamon, nutmeg and ginger in mixing bowl.
     Sugar, granulated, 1 pound 13 ounces
     Salt, 1 tablespoon
     Flour, general purpose, sifted, 3 ounces
     Milk, nonfat dry, 7-1/2 ounces
     Nutmeg, ground, 1 tablespoon
     Ginger, ground, 1 tablespoon

2. Add pumpkin to dry ingredients; mix at low speed until well blended.
     Let set 1 hour under refrigeration.
     Pumpkin, canned, 4 pounds 15 ounces

3. Add water and eggs; mix at low speed until well blended.
     Water, 2 quarts + 1/2 cup
     Eggs, whole, slightly beaten, 12 eggs (large)

4. Pour about 3-3/4 cups filling into each unbaked pie shell

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