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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
  • Total Time
    Prep: 50 min. Bake: 1 hour + cooling
  • Makes
    8 pies (6-8 servings each)


  • 4 packages (15 ounces each) refrigerated pie pastry
  • 16 large 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


  • 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 in the center comes out clean. Cool on wire racks. Store in the refrigerator.
Nutrition Facts
1 piece: 205 calories, 4g fat (2g saturated fat), 59mg cholesterol, 218mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 4g protein.

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