Pumpkin Pies for a Gang From 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 fills nine pie shells! -Edna Hoffman, Hebron, Indiana

INGREDIENTS 4 packages (15 ounces each) refrigerated pie pastry

16 eggs, 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

2 quarts milk

SERVINGS 48-64  



METHOD Baked PREP 50 min. COOK 60 min. TOTAL 110 min.

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). 

NUTRITIONAL INFO 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.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

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