Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven
17-1 crust pie shells, unbaked
2-3/4 quart (5 lb) sugar, granulated
2-1/4 tablespoon (1-1/2 oz) salt
2 cups (8 oz) flour, wheat, hard, sifted
4-1/2 cups (1 lb 4 oz) milk, nonfat, dry
1/2 cup (2 oz) cinnamon, ground
2 tablespoon nutmeg, ground
2 tablespoon ginger, ground
6-1/2 quart (13 lb 4 oz or 7 1/3-No. 2-1/2 can) pumpkin
1-1/2 gallon water
1-1/2 quart (30 eggs) eggs, whole, slightly beaten
Prepare One-Crust Pie Shells. Set aside. Mix together sugar, salt, flour, milk, and
spices. Blend in pumpkin. Add water; allow mix to stand for 1 hour so that the full
amount of absorption may take place. Add eggs; mix in thoroughly Pour 3 3/4 cups fining
into each unbaked pie shell. Bake about 40 minutes or until firm. Cut 6 wedges per pie.
NOTE:
Pie shells must fit into pie pans very smoothly and evenly so that there are no air
spaces underneath; otherwise filling runs under and makes the crust soggy.
Whenever possible, store pie shells in the refrigerator overnight to dry the surface.