PUMPKIN PIE

Yield 3 9” pies
Prep Time2 hrs 30 mins
Cook Time55 mins
Total Time3 hrs 25 mins
Course: Dessert
Keyword: Pumpkin Pie

Equipment

  • Stand mixer

Ingredients

Ingredient

  • 3 PIE CRUST
  • 2 c SUGAR GRANULATED
  • ¾ tsp SALT
  • 6 Tbsp FLOUR ALL PURPOSE
  • ¾ c MILK NONFAT, DRY
  • 4 ½ tsp CINNAMON GROUND
  • ¾ tsp NUTMEG GROUND
  • ¾ tsp GINGER GROUND
  • 5 c PUMPKIN CANNED, SOLID PACK
  • 4 ½ c WATER
  • 6 EGGS WHOLE, LARGE

Instructions

METHOD:

    CRUST

    • PREPARE AND DIVIDE DOUGH: Prepare Pie Crust. Divide dough into 3-7-1/2 oz pieces for bottom crust, place on lightly floured board.
    • ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
    • BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough.
    • REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula

    METHOD

      FILLING

      • Combine sugar, salt, flour, milk, cinnamon, nutmeg, and ginger in mixing bowl.
      • Add pumpkin to dry ingredients; mix at low speed until well blended. Mixture must set for one hour under refrigeration 41 F. or lower.
      • Add water and eggs; mix at low speed until well blended.
      • Pour 3-3/4 cups filling into each unbaked 9” pie shell.
      • Bake at 375 F. for 50 to 55 minutes or until center is firm. Cool thoroughly.