Pumpkin Pie Recipe: Big Batch for Bakeries

Large Batch Pumpkin Pie Recipe Yields 16 Pies for Commercial Baking

Nov 7, 2008
Donna Diegel

Pumpkin Pie - Peggy Greb,wikimediacommons

Small restaurant, commercial bakery or church bake sale? This pumpkin pie recipe makes a large batch of 16 pies. Use a Hobart mixer and bake in a Garland convection oven.

This pumpkin pie recipe is intended for bakeries, small restaurants and wholesale kitchens that make their own homemade pies. Similar to Libby's pumpkin pie, this spicy pumpkin pie is richer and has more flavor. It's a large batch, and makes 16) 9 inch pumpkin pies. The recipe can be divided in half or doubled. This Traditional Pumpkin Pie Recipe is much smaller and makes 2 pies.

Commercial Bakery Equipment

Conventional Oven: A large 6 burner Garland or Wolf commercial range can hold up to 6 pies on each rack. Multiply that by 3 racks, and a whole batch of 16 pumpkin pies will fit. A 10 burner stove usually has 2 ovens and can bake up to 24 pies. Use an oven thermometer and make sure the oven keeps an accurate temperature. For this pumpkin pie recipe, a temperature of 375 degrees F should be maintained.
Convection Oven: Gas or electric convection ovens use built-in fans that circulate hot air through the oven and heats the food. A convection oven also bakes pies up to 30% faster and at a lower temperature. Because it blows hot air around, there are virtually no hot spots to burn the tfood. This means the oven can be loaded up. Most convection ovens have 5 racks, each holding 5-6 pies, and up to 30 pies can be baked at one time. A bake time of 15-20 minutes less than a conventional oven, at a temperature of 325 degrees F, is all that's needed to bake a large batch of pies.
Commercial Mixers: Because this is a big batch of pumpkin pie, a Kitchenaid Mixer won't be able to hold all the batter in this recipe. By using a 20-30 quart Hobart or Univex commercial mixer, the batch can be doubled to yield 32 pies.

Pumpkin Pie Recipe for Commercial Bakeries & Restaurants

16) 9 inch raw pie crusts -- Pie Crust Recipe for Bakeries & Restaurants makes 20-22 flaky pie crusts.
28 large eggs (3 pounds 4 ounces)
2 #10 cans pumpkin puree, not pumpkin pie mix (13 pounds 4 ounces)
9 cups white sugar (4 pounds)
4 cups brown sugar, packed (2 pounds)
2 1/2 Tbsp salt
4 1/2 Tbsp cinnamon, ground
3 1/2 Tbsp ginger, ground
1 1/4 Tbsp cloves, ground
2 quarts (4 pounds 2 ounces)
3 quarts evaporated milk (6 pounds 4 ounces)

How to Make a Large Batch of Pumpkin Pies

Prepare or purchase 16) 9" unbaked pie crusts ahead of time. Place shells on full size baking sheets to reduce spills in the oven.
Preheat convection oven to 325 degrees F, or conventional oven to 375 degrees.
In a large 20-30 quart mixer bowl fitted with a whip attachment, combine pumpkin and eggs and mix well. Add white sugar, brown sugar, salt, cinnamon, ginger and cloves and beat again. Scrape sides of bowl.
While mixer is on low, slowly add both whole milk and evaporated milk and blend well until smooth.
The pumpkin pie batter can now be poured into a 5 gallon bucket, covered and refrigerated for up to 2 days.
Place 6 raw pie crusts on a full size baking sheet and pour approximately 1 3/4 - 2 pounds (3 1/2 - 3 3/4 cups) pumpkin pie batter into prepared pie shells.
Bake in 325 degree convection oven for 55-65 minutes, or 375 degree conventional oven for 70-80 minutes or until knife comes out clean.
Cool completely and refrigerate until serving time.
Cut slices with a clean sharp knife.
Wrap and refrigerate any leftovers.
Makes 16) 9" pumpkin pies. Each pie yields 8 slices. Serves 128.

Make sure to use the Pie Crust Recipe for Bakeries & Restaurants. It makes 20-22 single pie crusts that are perfect for this Pumpkin Pie Recipe.