Pumpkin Pie

Yield 2-9" pies 

Ingredients: 

Pie shell, unbaked          2, 9-in. shells 

(see basic pie dough recipe)

Filling: 

Evaporated Milk           1 lb. 

Brown Sugar              10 oz. 

Corn syrup                   4 oz. 

Eggs                             4 ea. 

Pumpkin               1 lb., 8 oz.

Salt                              .1 oz. 

Vanilla Extract                .1 oz.

Cinnamon                     .2 oz. 

Cloves                        1/4 tsp.

Ginger                            1 tsp.

Nutmeg                       1/2 tsp. 

Allspice                       1/2 tsp.

Method of Preparation: 

1) Gather all the ingredients and equipment.

2) Scale ingredients.

3) Prepare a 9-in. (23-cm) unbaked pie shell.

4) Combine the evaporated milk, sugar, corn syrup, and eggs.

5) Add the pumpkin and blend.

6) Add the salt, vanilla extract, cinnamon, clove, ginger, nutmeg, and allspice.

7) Place in unbaked pie shells.

8) Bake in a 350°F (177°C) oven or in a 425°F (218°C) oven until the crust begins to brown; reduce the

heat to 350°F (177°C), until slightly firm, approximately 40 minutes.