配方类型：	BEVERAGES AND FOODS
配方说明：	Pumpkin Pie Filling
配方组成：	Salt/0.22 Nonfat Dry Milk Solids/5.40 *Alternative stabilizer: SeaKem CM 614 carrageenan @ 0.30-0.60%. Water/18.88 Eggs (frozen)/2.75 Spices/0.45 Sugar/9.80 Strained Pumpkin Puree/62.00 SeaGel GP713* Carraggenan/0.50
配制方法：	Thoroughly blend sugar, milk solids, salt, spices, and SeaGel GP713. Slowly disperse the above ingredients into the water and eggs in a slurry tank with constant agitation. Heat the strained pumpkin puree to 72 C (160 F) in a scraped surface kettle. Pump the water/egg slurry into the kettle containing the pumpkin puree and slowly heat, under constant agitation to 84 C (180 F). Hold at 84 C (180 F) for 5 min. Fill pie shells and bake at 450 F for 10 min, then 350 F for 50 min. Alternatively, the pie filling may be canned and retorted.

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