Posted by Carlton Brooks on November 22, 1998 at 18:22:00:
In Reply to: Re: pumpkin pie in a sheetpan posted by Gerard on November 22, 1998 at 08:58:37:
You might want to use a pie filling that contains some Eagle Brand type milk. I make almost 75 sheets of Pumpkin pie a year. I find that the traditional Libbys rcp can not tolerate the largeness of the pan. By adding the eagle milk it gives it some creaminess as well as elasticity.
Also think of baking it in a cobbler pan or a sheet pan with an extender. This will prevent it from over flowwing. Also fill the pan once it is in the oven.
Carlton Brooks
: : Hmmm...sounds messy.
: Yeh it might get messy, especially if the crust shrinks so parbake would be schmarrt to do.
: Put a second sheetpan on top of the crust to keep it from pulling during the blind bake
: , dock it to prevent bubbling during the bake.
: Half sheetpans might be easier to handle but full sheetpans ?
: Theres nothing you can put under a fullsheet to catch spills.