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:

1. Preheat  convection oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. To make the streusel topping: In a small bowl, combine butter, flour, and 3 1/4 cups brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.