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Pumpkin Pies for a Gang

Pumpkin Pies for a Gang
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
48-64 ServingsPrep: 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 2% milk

Directions

  • Unroll pastry; line eight 9-in. pie plates with one sheet of pastry.
  • Flute edges; set aside. In very large bowl, combine the eggs,
  • pumpkin and corn syrup. In another large 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,
© Taste of Home 2012

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Pumpkin Pies for a Gang (continued)

Nutrition Facts: 4 g fat (2 g saturated fat), 59 mg cholesterol, 218 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2012