Pumpkin pie
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| Ingredients | Metric | Lbs. | Ozs. | Baker's %* |
Method |
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|
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| Confoco Pumpkin Flakes | 230 g | 8 | 10.13 | Mix with a paddle attachment on | |
| Water | 2.04 kg | 4 | 8 | 89.87 | low speed for 2 to 3 minutes. |
| Liquid whole eggs | 580 g | 1 | 5 | 25.55 | |
| Vanilla extract | 30 g | 1 | 1.32 | ||
| Pre-gel corn starch | 160 g | 5.5 | 7.05 | Sift together. Set aside. | |
| Pre-gel potato starch | 160 g | 5.5 | 7.05 | ||
| Pastry flour | 325 g | 11.5 | 14.10 | ||
| Powdered cellulose | 80 g | 3 | 3.52 | ||
| Granulated sugar | 920 g | 2 | 0.5 | 40.52 | |
| Nonfat dry milk | 280 g | 10 | 12.34 | ||
| Salt | 30 g | 1 | 1.32 | ||
| Cinnamon | 20 g | 0.75 | 0.88 | ||
| Nutmeg, ground | 5 g | 1 tsp. | 0.22 | ||
| Ginger, ground | 5 g | 1 tsp. | 0.22 | ||
| Cloves, ground | 5 g | 1 tsp. | 0.22 | ||
| Brown sugar, medium | 310 g | 11 | 13.65 | Add to sifted ingredients. Then, add to wet ingredients. Mix on low speed for 1 minute, scrape, and mix on low speed until smooth, about 3 minutes. | |
| Water | 2.175 kg | 4 | 13 | 95.81 | Add slowly while mixing on low speed. Continue mixing until smooth, about 5 minutes. |
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| Total appr. wt. | 7.355kg | 16 | 4 | 323.77% | |
| Instructions: Pour batter into 10
8-in. pie shells. Bake at 425°F on aluminum sheet pans in a
revolving tray oven for 35 to 37 minutes. *Baker’s % based on dry ingredients. |
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