Recipe#343

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

INGREDIENTS

17-1 crust pie shells, unbaked
2 3/4 qt. (5 lb) sugar, granulated
2 1/4 tbsp. (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 tbsp. nutmeg, ground
2 tbsp. ginger, ground
6 1/2 qt. (13 lb 4 oz or 7 1/3-No. 2 1/2 cn) pumpkin
1 1/2 gal water
1 1/2 qt. (30 eggs) eggs, whole, slightly beaten

INSTRUCTIONS

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: 1. 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.
2. Whenever possible, store pie shells in the refrigerator overnight to dry the surface.