Easy Big Batch Pumpkin Pie: The Ultimate Thanksgiving Dessert with a Graham Cracker Twist
As the holiday season draws near, the anticipation of festive meals and cherished family moments fills the air. But let’s be honest, sometimes the sheer volume of cooking and entertaining can feel overwhelming. I distinctly remember one Thanksgiving in 2017, sitting down to write this very post, feeling a mix of exhaustion and excitement. My best friend and I found ourselves in a similar predicament: our husbands were either working or away, leaving us outnumbered by our energetic little ones. Four kids to two adults, plus the monumental task of cooking an entire Thanksgiving feast while trying to maintain some semblance of sanity? It was a recipe for chaos, not celebration.
The Thanksgiving Dilemma: Embracing Simple Pleasures
Our solution was unconventional but liberating: skip the traditional elaborate spread and opt for Chinese takeout! And let me tell you, it was a fantastic decision. There’s something truly magical about Chinese food, isn’t there? In fact, if someone asked me on the spot what meal I’d choose at any moment, without a doubt, my answer would be “CHINESE FOOD!” It’s a comfort, a treat, and sometimes, a necessary break from the culinary demands of the holidays.
However, delightful as Chinese food is, this post isn’t dedicated to lo mein or dumplings. Instead, it’s about a different kind of glorious, huge, and undeniably delicious holiday staple: pumpkin pie. This recipe is designed for those who need to feed a crowd, want ample leftovers, or are simply passionate about sharing the joy of homemade pie.
Baking for a Cause: Sharsheret and Pies for Prevention
Beyond personal enjoyment, this particular recipe holds a special place in my heart due to its connection to a meaningful cause. That best friend I mentioned earlier works for Sharsheret, a remarkable Jewish non-profit organization dedicated to supporting women and their families navigating the challenges of breast and ovarian cancers. Every year, around Thanksgiving, Sharsheret organizes a nationwide bake sale called “Pies for Prevention.” Volunteers from communities across the country bake and donate a wide array of pies to be sold, with all proceeds directly benefiting women and families impacted by ovarian cancer. It’s an incredible initiative that has raised over $350,000 through the years, making a tangible difference in countless lives. Participating in this event, even amidst the holiday rush, truly embodies the spirit of giving and community.
Crafting the Perfect Pie: From Apple to Pumpkin
For one particular “Pies for Prevention” event, I committed to making two apple pies and two pumpkin pies. Balancing these with my regular holiday baking orders meant I had to streamline my process, especially for the significant amount of pumpkin pie I needed to get done pronto. I started with the apple pies, which were relatively straightforward. I used convenient frozen, store-bought pie crusts (no judgment here, efficiency is key during the holidays!) and filled them with the delicious apple filling from Sally’s Baking Addiction’s acclaimed Apple Crumble Pie. To add a festive touch, I took a small leaf-shaped cookie cutter and created charming cut-outs from extra pie dough to adorn the tops.
The Versatility of This Massive Pumpkin Pie Recipe
When it came to the pumpkin pies, I developed this substantial recipe to meet the demand. This “big batch” pumpkin pie recipe is incredibly versatile and yields an impressive amount of dessert. It makes either four deep-dish pies in graham cracker shells, which is ideal for large family gatherings or bake sales. Alternatively, you can use it to create two deep-dish pies alongside approximately 30-35 delightful mini pumpkin pies, perfect for individual servings or a diverse dessert platter, especially if you’re using mini Keebler graham crusts. If you don’t need such a huge quantity, don’t worry – this recipe is easily scalable. Simply cut all the ingredient measurements in half, and you’ll have enough to make two standard pies. One for now, and one for later (or for sharing with a neighbor), which is truly perfect for any occasion!
The Graham Cracker Crust Advantage: Flavor & Texture
You might notice a distinct choice in my pumpkin pie recipe: graham cracker crusts. While a tiny percentage (maybe 5%) of this choice is pure laziness, the vast majority stems from a genuine preference for its taste and texture when paired with the creamy pumpkin filling. I find that the crunchy sweetness of a graham cracker crust elevates the entire pumpkin pie experience, providing a delightful contrast that a traditional, often bland or potentially soggy, pie dough crust simply can’t match. The subtle honey and cinnamon notes in the graham cracker crumbs perfectly complement the classic pumpkin spice blend, adding another layer of flavor that makes each bite truly special. Plus, pre-made graham cracker crusts are a fantastic time-saver during busy holiday baking, allowing you to focus on achieving that perfectly smooth, spiced pumpkin custard. For an even better crust, brushing the inside with a beaten egg and a quick bake before filling helps create a protective barrier against moisture, ensuring a crisp base.
So, here it is, dear bakers! This is your go-to “big batch” pumpkin pie recipe, ready to impress and delight. Use it in its original grand form for a crowd, halve it for a more intimate gathering, or get creative with varying sizes – from deep-dish to mini. The beauty of this recipe lies in its ease and incredible versatility, making it a stress-free addition to your holiday repertoire. And remember, while homemade pumpkin pie is a joy, always, always be thankful for Chinese food too, because, let’s be honest, it’s undeniably delicious and sometimes exactly what you need.
HAPPY THANKSGIVING, wherever you are and whatever you’re doing! May your holidays be filled with joy, good food, and cherished moments.
Big Batch Pumpkin Pie
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Ingredients
- 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
Instructions
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Preheat your oven to 375 degrees Fahrenheit (190°C). In a small bowl, lightly beat the large egg to create an egg wash. Carefully brush the insides of your graham cracker crusts with this egg wash. This step helps create a barrier that prevents the crust from becoming soggy. Bake the crusts in the preheated oven for 5 minutes. Remove them from the oven and set aside. Increase the oven temperature to 425 degrees Fahrenheit (220°C).
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In a very large mixing bowl, combine the pure pumpkin puree, granulated sugar, brown sugar, ground cinnamon, kosher salt, ground ginger, and corn starch. Whisk or mix these ingredients thoroughly until they are well combined and the mixture is smooth. Next, add in all 8 large eggs, mixing again until the eggs are fully incorporated into the pumpkin mixture. Gradually add the rice or soy milk, pouring it in slowly in stages and mixing well after each addition. This ensures a smooth, lump-free batter. Carefully pour the prepared pumpkin batter into the pre-baked graham cracker pie crusts, distributing it evenly. Bake the pies in the 425°F (220°C) oven for the first 15 minutes. After this initial baking period, without opening the oven door, lower the oven temperature to 350 degrees Fahrenheit (175°C) and continue baking for another 40 minutes, or until the center of the pie is only slightly jiggly. A slight jiggle in the very middle indicates that the pie is perfectly cooked and will set up beautifully as it cools. If the entire pie has an overall jiggle, leave it in the oven for an additional 5-10 minutes, checking frequently.
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**Optional Decoration Tip: These pies can be elegantly decorated with pie dough cookies. Simply roll out your favorite pie dough, cut out festive shapes (like leaves) with a cookie cutter, and bake them on a separate baking sheet at 350 degrees Fahrenheit (175°C) for about 8 minutes, or until lightly golden. Once cooled, arrange them artfully on top of your baked pumpkin pies for a beautiful presentation.