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Pumpkin Pie
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 DESSERTS (PASTRY AND PIES) No.I 013 00
PUMPKIN PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
242 cal
35 g
4g
10 g
46 mg
370 mg
56 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
13 each
SUGAR,GRANULATED
3-5/8 lbs
2 qts 1/4 cup
SALT
1-1/8 oz
1 tbsp
6-5/8 oz
1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
MILK,NONFAT,DRY
8 oz
3-3/8 cup
CINNAMON,GROUND
1-1/2 oz
1/4 cup 2-1/3 tbsp
NUTMEG,GROUND
3/8 oz
1 tbsp
GINGER,GROUND
1/3 oz
1 tbsp
10-1/2 lbs
1 gal 7/8 qts
PUMPKIN,CANNED,SOLID PACK
WATER
9-3/8 lbs
1 gal 1/2 qts
EGGS,WHOLE,FROZEN
2-1/3 lbs
1 qts 3/8 cup
Method
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about
15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2 Combine sugar, salt, flour, milk, cinnamon, nutmeg and ginger in mixing bowl.
3 Add pumpkin to dry ingredients; mix at low speed until well blended. Mixture must set for one hour under refrigeration 41 F. or
lower.
4 Add water and eggs; mix at low speed until well blended.
5 Pour 3-3/4 cups filling into each unbaked pie shell.
6 Bake at 375 F. for 50 to 55 minutes or until center is firm. Cool thoroughly.
7 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.
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|
| Yield: 100 | Portion: 1 Slice |
| Calories: | 242 cal |
| Carbohydrates: | 35 g |
| Protein: | 4g |
| Fat: | 10 g |
| Cholesterol: | 46 mg |
| Sodium: | 370 mg |
| Calcium: | 56 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PIE CRUST | 13 each | ||
| SUGAR,GRANULATED | 3-5/8 lbs | 2 qts 1/4 cup | |
| SALT | 1-1/8 oz | 1 tbsp | |
| FLOUR,WHEAT,GENERAL PURPOSE | 6-5/8 oz | 1-1/2 cup | |
| MILK,NONFAT,DRY | 8 oz | 3-3/8 cup | |
| CINNAMON,GROUND | 1-1/2 oz | 1/4 cup 2-1/3 tbsp | |
| NUTMEG,GROUND | 3/8 oz | 1 tbsp | |
| GINGER,GROUND | 1/3 oz | 1 tbsp | |
| PUMPKIN,CANNED,SOLID PACK | 10-1/2 lbs | 1 gal 7/8 qts | |
| WATER | 9-3/8 lbs | 1 gal 1/2 qts | |
| EGGS,WHOLE,FROZEN | 2-1/3 lbs | 1 qts 3/8 cup |
| Method: | |
|
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions. 2 Combine sugar, salt, flour, milk, cinnamon, nutmeg and ginger in mixing bowl. 3 Add pumpkin to dry ingredients; mix at low speed until well blended. Mixture must set for one hour under refrigeration 41 F. or lower. 4 Add water and eggs; mix at low speed until well blended. 5 Pour 3-3/4 cups filling into each unbaked pie shell. 6 Bake at 375 F. for 50 to 55 minutes or until center is firm. Cool thoroughly. 7 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence