Pumpkin Pie(Yields 56 Portions - 7 Pies) - cooking recipe

Ingredients

4 lb. pastry for 1-crust pies
14 eggs, beaten
2 1/2 qt. pumpkin (3 No. 2 1/2 cans)
1 lb. 12 oz. white sugar
10 oz. brown sugar
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 Tbsp. salt
2 3/4 qt. hot milk

Preparation

Make pastry.
Line 7 (9-inch) pie pans.
Flute edges.
Combine eggs and pumpkin.
Combine sugars and seasonings; add to pumpkin mixture.
Add milk and mix.
Pour into unbaked pie shells, 1 quart per pie.
Bake at 450\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and bake for 30 minutes or until knife inserted halfway between edge and center comes out clean.