|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|
|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