From our kitchen to yours
It’s definitely pumpkin pie season. We made this recipe 5 times a couple of weeks ago. It only takes about 3 hours to make 50 pies (400 servings) if you use frozen ready made unbaked pie crusts.
Pumpkin Pie, 80 servings:
To make 10 pies at a time, 8 slices per pie:
Combine the following in the bowl of large mixer, and mix well:
1 #10 can pumpkin puree (not pumpkin pie filling)
7 cups brown sugar
7 teaspoons cinnamon
3 1/2 teaspoons ground ginger
3 1/2 teaspoons salt
1 3/4 teaspoons nutmeg
1 teaspoon cloves
Whisk together liquid ingredients, then add to pumpkin mixture, blending until smooth:
21 eggs
7 cups heavy cream or whipping cream
1 3/4 cups whole milk
Pour into 10 unbaked pie shells. (We use Sysco brand). Bake in convection oven at 350 degrees for 50-60 minutes, or until mostly set in center. Cover the edges of the crust with foil if browning too quickly.
Last month we made Tiramisu for our Italian dinner menu. You can find the recipe for 12 servings here: Kraft Easy Vanilla Wafer Tiramisu
For a crowd we made 12 pans in our 12×20 inch cake pans and cut them into 30 pieces per pan. Here’s the recipe for making 4 pans at a time, 120 servings:
1 1/4 cups Instant Coffee dissolved in 2 1/2 cups hot water
10 1/2 pounds cream cheese
5 1/4 cups powdered sugar
10 1/2 16oz tubs cool whip
Raspberries (optional)
Grated semi-sweet chocolate (optional)
Cocoa powder to dust the top
Beat cream cheese in mixer until smooth. Slowly blend in the hot coffee, mix until smooth. Add sugar, mix again. Fold in whipped topping.
Cover bottom of 4 pans with vanilla wafers. Use half of the cream cheese mixture to make a layer over the wafers. Repeat layers, cover and chill several hours or overnight.
Before serving, dust top with cocoa powder. Add raspberries and grated chocolate for garnish if desired. Note: we only made 1 layer of cookies and cream cheese mixture.
thenewchurchsupper 