Pumpkin Pies For A Gang
- 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 350u0b0 for 60-70 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Store in the refrigerator.
refrigerated pie pastry, eggs, solidpack pumpkin, corn syrup, sugar, flour, nonfat dry milk powder, salt, ground ginger, ground cloves, milk
Taken from www.tasteofhome.com/recipes/pumpkin-pies-for-a-gang/ (may not work)