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| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Brown sugar, medium | 2 | 8 | 1.134 kg |
| Eggs, large 14 whole, 2 yolks | 1 | 9 | 680.4 g |
| Pumpkin puree Solid pack, #10 can | 6 | 10 | 3 kg |
| Evaporated milk* | 5 | 4 | 2.381 kg |
| Cinnamon | 1.67 | 47.3 g | |
| Salt | 0.6 | 16.4 g | |
| Ginger | 0.6 | 16.4 g | |
| Clove or nutmeg | 0.3 | 8.5 g | |
| Total appr. wt. | 16 | 2.13 | 7.284 kg |
* Coconut milk or a 50/50 mixture of milk and cream can be substituted for evaporated milk, 1-1.
Method: Blend together spices and sugar. Blend the eggs with the sugar/spice mixture. Add the pumpkin puree and blend. Add the milk and mix until incorporated. Pour into prepared pie pans. Bake in a deck oven at 400°F for 20 to 25 minutes to set the bottom crust. Reduce to 375°F, and bake for another 20 to 25 minutes until pumpkin filling is set in the middle.
Yield: filling for 10 to 12 pies
