The Culinary Professional 2023

Pumpkin Pie

Category:
Pies and Tarts

Equipment:
Bowl, spoon, rolling pin, 9 in. (23 cm) pie pan

No. Servings:
8

Serving Size:
⅛ pie

Scale portions to

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Yield:
9 in. pie

Ingredients

6 oz.

light brown sugar

1 oz.

flour

1/4 tsp.

ground ginger

1/4 tsp.

ground nutmeg

1 tsp.

ground cinnamon

1 1/4 lb.

pumpkin purée, canned

12 oz.

* milk

6 oz.

* eggs

9 oz.

mealy pie dough (recipe 27.10B)

Method

Mix the sugar, flour, and spices.

Add purée, milk, and eggs to dry ingredients, and mix well.

Roll out pie dough and line a 9 in. (23 cm) pie pan.

Add the filling to the pie pan.

Bake the pie at 425°F (218°C) for 10 minutes. Lower heat to 350°F (177°C) and continue baking for 35 minutes.

Nutrition Information

Calories

327

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

312

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

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Pumpkin Pie

Ingredients

Method