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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 48 |
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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 gatheringâ¦it fills nine pie shells! âEdna Hoffman, Hebron, Indiana 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 king arthur unbleached 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:
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).
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