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Pumpkin Pies for a Gang

Source of Recipe

Taste of Home


List of 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
8 cups milk



Recipe

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).