Go Back
+ servings

Big Batch O Pumpkin Pie

Make this huge batch of creamy pumpkin pie or cut it in half and enjoy it yourself!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: homemade pumpkin pie, large batch pumpkin pie, pumpkin pie, thanksgiving recipes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 pies or 2 pies and 30 minis
Author: Sam Adler


  • 4 deep dish graham cracker crusts such as Keebler brand -or- 2 deep dish crusts and 30 mini graham cracker crusts
  • 1 large egg for egg wash
  • 2 29 oz.cans 100% pure pumpkin puree such as Libby's brand
  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground ginger
  • 1 tablespoon corn starch
  • 8 large eggs
  • 5 cups rice or soy milk


  • Preheat your oven to 375 degrees. In a small bowl, beat the egg and brush the insides of the graham cracker crusts with it. Bake for 5 minutes. Remove from oven and raise the temperature to 425 degrees.
  • In a large bowl combine the pumpkin puree, sugars, spices, and corn starch. Mix well. Add in the eggs, mixing again until thoroughly combined. Add in the milk slowly in stages making sure to mix well in between each addition. Pour the batter in the pie crusts and bake for 15 minutes, then without opening the oven, lower the oven temperature to 350 degrees and bake for 40 mins or until the center of the pie is only slightly jiggly. If its just the middle that has a little jiggle, take it out- it will set up when cooled. If there is an overall jiggle to the pie, leave it in the oven for another 5-10 minutes.
  • **These pies were decorated with pie dough cookies that was rolled, cut out with a cookie cutter, and baked on 350 degrees for 8 minutes.