Pumpkin Pies for a Gang Recipe

5 1 1
Pumpkin Pies for a Gang Recipe
Pumpkin Pies for a Gang Recipe photo by Taste of Home
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Pumpkin Pies for a Gang Recipe

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5 1 1
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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
MAKES:
48-64 servings
TOTAL TIME:
Prep: 50 min. Bake: 1 hour + cooling
MAKES:
48-64 servings
TOTAL TIME:
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 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).
Originally published as Pumpkin Pies for a Gang in Taste of Home October/November 2005, p39

Nutritional Facts

1 piece: 205 calories, 4g fat (2g saturated fat), 59mg cholesterol, 218mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Pumpkin Pies for a Gang in Taste of Home October/November 2005, p39

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chocoholic chicka User ID: 5666924 150718
Reviewed Dec. 9, 2010

"My husband is in the Army and we hang out with a lot of the single soldiers and this recipie is loved by them all! It has become tradition that for all the dinner parties we have we make these and never seem to have enough even though it can make 9 pies!!"

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