We want to see your bakery's pumpkin pies! Burnbrae Farms in partnership with Olympic Wholesale is running a pumpkin pie post contest, where we are giving away 1 of 4 cases of #17090 20kg liquid whole egg to 4 lucky customers! Visit Olympic Wholesale on Instagram or Facebook and post a pic of your bakery's pumpkin pie treats on our Burnbrae Farms Pumpkin Pie Post Contest during the month of October 2024 for your chance to win. Winners will be randomly drawn and notified via messenger by November 4th, 2024.
Need some recipe inspiration? Burnbrae Farms has provided their very own NANNY’S PUMPKIN PIE RECIPE:
Ingredients:
1 can real plain pumpkin (28 oz / 796 ml)
4 large Burnbrae eggs beaten or 227 grams liquid whole eggs
2 cup / 500 ml white sugar
2 tsp / 10 ml flour
3/4 tsp / 7 ml salt
1 tsp / 5 ml cinnamon
1/2 tsp / 2 ml nutmeg
1/4 tsp / 1 ml ginger
1 1/2 tbsp /14 g molasses
1 can milk (28 oz / 796 ml)
2 deep dish pie crusts, frozen and thawed or home made (9”/23 cm)
Directions:
Beat eggs together in a mixing bowl.
Empty the can of pumpkin into the bowl (save the can for measuring the milk and do not stir).
Sift together white sugar, flour, salt, cinnamon, nutmeg and ginger on top of pumpkin (do not stir).
Pour molasses and can of milk on top of pumpkin.
Gently stir all the ingredients together.
Pour into two deep dish pastry pie shells.
Bake at 400°F for ½ hour or until crust begins to brown, reduce heat to 325°F for another ½ hour until cooked through.
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