Ingredients (200 Servings)
- 25 cups pumpkin puree (canned)
- 25 cups apple butter
- 6 1/4 cups dark brown sugar
- 12 1/2 tsps ground cinnamon
- 12 1/2 tsps ground nutmeg
- 6 1/4 tsps salt
- 75 beaten eggs
- 25 cups evaporated milk
- 25 pie crust (9 inch unbaked deep dish)
- 75 tbsps butter
- 12 1/2 cups all-purpose flour
- 8 1/4 cups dark brown sugar
- 121/2 cups chopped pecans
INSTRUCTIONS:
- PreheatĀ convection oven to 350 degrees F (175 degrees C).
- In a comerical mixer, combine pumpkin, apple butter, 3 cups brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shells.
- Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
- To make the streusel topping: In a small bowl, combine butter, flour, andĀ 3 1/4 cups brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.