Do you have a BIG holiday gathering to cook for? This recipe for a big batch of pumpkin pies is perfect for a crowd!
Pumpkin Pies For a Big Crowd
Every Thanksgiving meal I’ve been to with my husband’s family has featured these pumpkin pies. This big batch pumpkin pie recipe is delightful and an easy classic for holiday meals.
This recipe came from my husband’s family. His grandma Cleopha raised ten kids and lots of turkeys, more on that here. You can imagine how much a turkey farming family loves celebrating Thanksgiving!
Grandma Cleopha originally made pumpkin pies with pumpkins she grew on the farm, but my mother-in-law has adjusted the recipe to require one big 29-ounce can of pumpkin. Canned pumpkin is much more my style!
We borrowed some basic metal pie pans from a neighbor. Using disposable pie pans will also make it easier to take these along to gatherings and not have to worry about collecting a dish before coming home.
Tips for Making Pumpkin Pies
I finally figured out how to keep the crust from burning. Fold the excess pie dough down so that the crust doesn’t stick up very high. Another option is wrapping the crust in foil, but that’s a bit more tedious.
We were also in the middle of making this pie and realized we only had 6 eggs instead of 7. So have your eggs, and all of the ingredients ready when you get started!
Only three of the pies fit in the oven at a time and while they cooked fairly evenly the one with a little less filling was done a little bit more quickly.
Classic Thanksgiving Recipes
Here are a few other classic recipes that we enjoy at Thanksgiving. We hope you enjoy them as much as we do!
- Grandma’s Farmhouse Dressing
- Twice Baked Potato Casserole
- Easy Creamy Mashed Potatoes – Farmhouse Style
- Crock Pot Loaded Red Potatoes
- Easy Cheesy Potato Casserole
- Sweet Potato Souffle
- Ultimate Sweet Potato Casserole
- Farmhouse Loaded Potatoes
Printable Recipe for Big Batch Pumpkin Pies For A Crowd
Big Batch Pumpkin Pies For A Crowd
- 1 29 oz can pumpkin or 1 quart of pumpkin
- 7 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon salt rounded
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon all spice
- 2 tablespoons flour
- 3 cups milk
- 1 can evaporated milk
- 4 9 inch pie crusts
- cinnamon to sprinkle on top of pies
- Preheat oven to 350 degrees F. Lay refrigerated pie crusts in 9″ pie pans. Fold edges of crust down to prevent burning.
- Mix all ingredients well. Divide filling evenly between the four pie crusts. Bake for 45 to 55 minutes until set.
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