Filling:
4 Eggs
2 pounds Pumpkin purée
12 ounces Granulated sugar
1 teaspoon Salt
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Cloves, ground
2 teaspoons Cinnamon, ground
1 teaspoon Ginger, ground
24 fluid ounces Evaporated milk
Shell:
4 shells Basic Pie Dough (Flaky Dough) unbaked
Yield: 4 Pies
1. Combine the eggs and pumpkin. Blend in the sugar.
2. Add the salt and spices, and then the evaporated milk. Whisk until completely blended and smooth.
3. Allow the filling to rest for 15 to 20 minutes before filling the pie shells. This allows the starch in the pumpkin to begin absorbing liquid, making it less likely to separate after baking.
4. Pour the filling into the unbaked pie shells. Place in the oven on a preheated sheet pan at 400°F (200°C). Bake for 15 minutes. Lower the oven temperature to 350°F (180°C) and bake until a knife inserted near the center comes out clean, approximately 40 to 50 minutes.
Notes: Method: Custard Filling
4 Eggs
2 pounds Pumpkin purée
12 ounces Granulated sugar
1 teaspoon Salt
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Cloves, ground
2 teaspoons Cinnamon, ground
1 teaspoon Ginger, ground
24 fluid ounces Evaporated milk
Shell:
4 shells Basic Pie Dough (Flaky Dough) unbaked
Yield: 4 Pies
1. Combine the eggs and pumpkin. Blend in the sugar.
2. Add the salt and spices, and then the evaporated milk. Whisk until completely blended and smooth.
3. Allow the filling to rest for 15 to 20 minutes before filling the pie shells. This allows the starch in the pumpkin to begin absorbing liquid, making it less likely to separate after baking.
4. Pour the filling into the unbaked pie shells. Place in the oven on a preheated sheet pan at 400°F (200°C). Bake for 15 minutes. Lower the oven temperature to 350°F (180°C) and bake until a knife inserted near the center comes out clean, approximately 40 to 50 minutes.
Notes: Method: Custard Filling
