4 pounds Pastry for One-Crust Pies
24 ounces eggs (about 14 total), beaten
2 1/2 quarts pumpkin (3 no. 2 1/2 cans)
28 ounces granulated sugar
10 ounces brown sugar
1 1/2 teaspoons ground ginger
1 1/2 tablespoons ground cinnamon
1 tablespoon salt
2 3/4 quarts hot milk
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges.
2. Combine eggs and pumpkin in mixer bowl.
3. Combine sugars and seasonings. Add to pumpkin mixture.
4. Add milk to pumpkin mixture. Mix. Pour into unbaked pie shells, 1 qt per pie.
5. Bake at 450° for 15 minutes.
6. Reduce heat to 350°F and bake for 30 minutes, or until a knife inserted halfway between the edge and center comes out clean.
7. Cool quickly (within 4 hours) to below 41°F.
8. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. Use 3 1/2 cups filling per pie.
Undiluted evaporated milk may be substituted for fresh milk.
One lb chopped pecans may be sprinkled over tops of pies after 15 minutes of baking. Continue baking.
VARIATION:
Praline Pumpkin Pie. Mix 12 oz finely chopped pecans, 14 oz brown sugar, and 8 oz butter or margarine. Pat 4 oz of mixture into each unbaked pie shell before pouring in filing.
24 ounces eggs (about 14 total), beaten
2 1/2 quarts pumpkin (3 no. 2 1/2 cans)
28 ounces granulated sugar
10 ounces brown sugar
1 1/2 teaspoons ground ginger
1 1/2 tablespoons ground cinnamon
1 tablespoon salt
2 3/4 quarts hot milk
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges.
2. Combine eggs and pumpkin in mixer bowl.
3. Combine sugars and seasonings. Add to pumpkin mixture.
4. Add milk to pumpkin mixture. Mix. Pour into unbaked pie shells, 1 qt per pie.
5. Bake at 450° for 15 minutes.
6. Reduce heat to 350°F and bake for 30 minutes, or until a knife inserted halfway between the edge and center comes out clean.
7. Cool quickly (within 4 hours) to below 41°F.
8. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. Use 3 1/2 cups filling per pie.
Undiluted evaporated milk may be substituted for fresh milk.
One lb chopped pecans may be sprinkled over tops of pies after 15 minutes of baking. Continue baking.
VARIATION:
Praline Pumpkin Pie. Mix 12 oz finely chopped pecans, 14 oz brown sugar, and 8 oz butter or margarine. Pat 4 oz of mixture into each unbaked pie shell before pouring in filing.
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