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Pumpkin Pies for a Gang Recipe

Photo by: Taste of Home

When I think of cooking for a crowd this time of year, pumpkin pie always comes to mind. Guests love this traditional treat, and the recipe is perfect for a large gathering…it fills nine pie shells! —Edna Hoffman, Hebron, Indiana

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48-64 Servings
Prep: 50 min. Bake: 1 hour + cooling

Ingredients

4 packages (15 ounces each) refrigerated pie pastry
16 eggs, lightly beaten
4 cans (29 ounces each) solid-pack pumpkin
1/2 cup dark corn syrup
9 cups sugar
1-1/4 cups all-purpose flour
1 cup nonfat dry milk powder
4 teaspoons salt
4 teaspoons each ground ginger, cinnamon and nutmeg
1 teaspoon ground cloves
8 cups milk

Directions

Unroll pastry; line eight 9-in. pie plates with one sheet of pastry. Flute edges; set aside. In a large bowl, combine the eggs, pumpkin and corn syrup. In another bowl, combine the dry ingredients; place half in each of two large bowls. Stir half of the pumpkin mixture into each bowl. Gradually stir in milk until smooth.
Pour into pie shells. Bake at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Cool on wire racks. Store in the refrigerator. Yield: 8 pies (6-8 servings each).

Nutrition Facts: 1 serving (1 slice) equals 205 calories, 4 g fat (2 g saturated fat), 59 mg cholesterol, 218 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Pumpkin Pies for a Gang published in Taste of Home October/November 2005, p39

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