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