It’s so easy to buy extra ingredients while you are shopping for Thanksgiving dinner and just double or triple your recipe. Freeze dry and enjoy fresh pumpkin pie in a few months, next Thanksgiving, or even 10 years from now. We asked one of our customers, Allyson S., to share her Pumpkin Pie Mix recipe and she happily obliged.
“This time last year I was stocking up on canned pumpkin and evaporated milk. I made pumpkin pie filling and freeze dried it. Today I wanted pumpkin pie and just pulled out a Mylar bag from storage. I weighed it before and after and had written on the bag how many oz. of water to add to properly rehydrate. I just put 2 pies in the oven. Can’t wait to enjoy fresh made pie!”
Pumpkin Pie Mix
¾ c sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
2 large eggs
1 can (15 oz) 100% pure pumpkin
1 can (12 oz) evaporated milk
Combine dry ingredients, set aside. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk until fully incorporated. Spread pumpkin pie mixture on to FD tray. Weigh and record the wet weight. Process in FD. Weigh the finished product and subtract the FD weight from the wet weight. Process FD pumpkin mixture in blender to achieve a powder. Package pumpkin pie powder in mylar bag with 02 absorber and write the water weight needed to reconstitute the pie mixture.
To reconstitute, add the water weight to a blender, empty mylar bag into blender and process on pulse for 10-15 seconds. Pour finished product into unbaked 9 inch pie shell.
Bake in preheated 425 F oven for 15 minutes and reduce the temperature to 350. Bake 40-50 minutes or until knife inserted near center comes out clean. Cool 1 hour and serve or store in fridge. Serves 8.
Thanks for sharing, Allyson!