Prep: 20 mins Cook: 35-40 mins Finish: 15 mins Shelf: 5 days Yield: 6 Pies Portion Size: 1 slice Qty of Portions: 48
Ladle, Measuring Cups, Measuring Spoons, Mixer, Mixing Bowl, Pie/Tarte pan, Rubber Spatula, & Sheet Pan
3/4 lb Sugar Brown Lite
2-1/4 lb Sugar Granulated Beet
13 ea Egg Shell Large Bulk Grade AA Fresh
8 tsp Ground Cinnamon
4 tsp Ground Ginger
1-1/2 tsp Ground Cloves
3 lb Milk
1 #10 can Pumpkin Puree
4-1/2 cup Evaporated Milk
1/4 cup Imitation Vanilla Extract
1/4 cup Bourbon
Par bake pie shells as per directions on package – allow to cool, set aside.
Beat pumpkin & eggs together.
Add evaporated milk.
Mix together all dry ingredients – add to mix.
Place medium sized mixing bowl on scale – TARE the bowl.
Add vanilla extract & bourbon.
Slowly add milk to bowl – qs to desired weight.
Mix thoroughly, scraping down sides of bowl.
Pour into (6) 9″ par baked pie shells.
Bake at 300ºF for 35-40 minutes until set.
Source: Exec. Chef Lorenzo Wimmer, CEC