Natural Pumpkin Custard Pie Mix 10lb

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Natural Pumpkin Custard Pie Mix
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Create a creamy, perfectly spiced All Natural pumpkin pie thanks to this pie mix. Simply blend together the pie mix and warm water to create a filling that can be baked in your favorite pie crust. The end-result is a thick, creamy pumpkin custard pie that can be served at your family holiday dinner or enjoyed any night of the week. This mix is made with quality ingredients like unrefined cane sugar, whole milk and natural pumpkin.

Item Details
Case UPCN/A
Retail UPCN/A
Country Of OriginUnited States
BrandA Touch Of Dutch®
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Specifications
Bioengineered Disclosure Need Yes
Gluten Free No
Kosher No
Organic No
Unit Type Bulk

Raw Cane Sugar, Whole Milk Powder, Pumpkin Powder, Whole Egg Solids, Butternut Squash Powder (butternut squash, silicon dioxide [flow agent]), Corn Starch, Dextrose, Wheat Flour, Rice Starch, Maltodextrin, Cinnamon, Sea Salt, Canola Oil, Butter Flavor Blend (Non-GMO maltodextrin, sea salt, butter powder [butter (cream, salt), dry buttermilk], buttermilk, natural butter flavor, Non-GMO expeller pressed canola oil, beta carotene [color]), Ginger, Guar Gum, Natural Flavors, Nutmeg, Paprika Oleoresin with Rosemary Extract (color). Contains Egg, Milk and Wheat. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Sesame, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat. Made with Bioengineered Ingredient(s).

Last Changed: 8/9/2023

Last Changed 8/9/2023
Mixing Instructions: Natural Pumpkin Custard Pie Mix 10lb

Natural Pumpkin Custard Pie

2 cups Warm Water
8 oz (1-1/2 cups) Natural Pumpkin Custard Pie Mix
1-9" Unbaked Pastry Pie Crust

1.) Pre-heat the oven to 350 degrees F.
2.) Blend warm tap water and Natural Pumpkin Custard Pie Mix until smooth.
3.) Allow the mix to rehydrate for 10 minutes, then fill the pie shell.
4.) Bake for 1 hour or until the custard is set.

Remove from the oven, cool and serve.










Last Changed: 6/12/2013

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