- 1250 grams eggs
- 300 grams egg yolks
- 4800 grams pumpkin puree
- 1800 grams granulated sugar
- 30 grams salt
- 5 grams ground nutmeg
- 5 grams ground cloves
- 20 grams ground cinnamon
- 10 grams ground ginger
- 3600 grams evaporated milk
Directions
- Combine the eggs and pumpkin. Add the sugar, then the salt and spices, and last the evaporated milk.
- Rest for 15 minutes before baking.
- Fill par-baked shells halfway and finish filling at the oven. Bake in 325F oven for approximately 40-50 minutes, or until filling domes in center.
Yield: 10 pies
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