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Categories:
pumpkin sugar nonfat dry milk powder corn syrup ground cinnamon ground cloves ground ginger salt heavy cream eggs milk pie shells
Viewed: 9 - Published at: 4 years agoIngredients
- 1 (3 -5 lb) pie pumpkin
- 10 tablespoons sugar
- 14 cup nonfat dry milk powder
- 12 cup corn syrup
- 14 teaspoon ground cinnamon
- 14 teaspoon ground cloves
- 14 teaspoon ground ginger
- 14 teaspoon salt
- 12 cup heavy cream
- 2 eggs, beaten
- 1 14 cups milk
- 1 (9 inch) pie shells, partially baked
Method
- Cut the skin off the pumpkin, cut pumpkin in half and clean out the strings and seeds.
- Place the pumpkin in a kettle of boiling water and boil until tender.
- Carefully remove the pumpkin and place in a cheesecloth square, tying it up as tightly as possible.
- Hang overnight over a pan or bowl to collect the draining juicesOR line a colander on top of a bowl, and place the boiled pumpkin in the colander; cover with plastic wrap and let stand overnight.
- Remove the pumpkin from the cheesecloth or colander and puree in a food processor.
- Preheat oven to 375.
- In a big bowl, combine the pumpkin puree, sugar, dry milk, corn syrup, spices, and salt.
- In another bowl, combine the cream, eggs, and milk, then add to the pumpkin mixture.
- Pour into the pie crust and bake for 1 hour and 10 minutes to 1 hour and 20 minutes (cover crust edges with foil to prevent overbrowning).
- Let pie cool before serving.
