Pumpkin pie

Pumpkin Pie (Liquid Eggs)

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Yield: 1, 8-inch pie


Ingredients Percent (%) Grams Volume
Sugar, granulated 11.20 109.80 1/2 cup
Salt, fine 0.25 2.45 1/2 tsp.
Cinnamon, ground 0.2 1.96 3/4 tsp.
Ginger, ground 0.07 0.66 1/4 tsp.
Nutmeg, ground 0.04 0.44 1/8 tsp.
Cloves, ground 0.03 0.29 1/8 tsp.
Pumpkin puree 31.80 311.61 1 cup + 2 tbsp.
Whole eggs, liquid 7.50 73.50 2.5 fl. oz.
Evaporated milk 28.50 279.29 9 fl. oz.
Pie crust, 8-inch tin, thawed, unbaked 20.41 200.00 1 each
Total 100% 980.00

Method of Production:

  1. Mix sugar, salt, cinnamon, ginger, nutmeg and cloves together until combined; set aside.
  2. In a standing mixer fitted with a paddle attachment, mix pumpkin, eggs, and sugar-spice mixture on medium-high for 1 minute.
  3. Add evaporated milk and mix on medium for 1 minute, stop and scrape the bowl with a rubber spatula; continue mixing on medium for another 30 seconds.
  4. Pour 3 1/4 cup (780g, 26 oz.) of filling into thawed, raw (unbaked) 9-inch pie shell.
  5. Bake in preheated 325° F for 45 minutes or until knife inserted near center comes out clean.
  6. Cool on a wire rack until room temperature, about two hours. Cover and store refrigerated for up to five days.

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