Making 80 servings

Multiply all quantities by 5, so:

5 29-ounce cans of cooked pumpkin
15 eggs
3 1/3 cups sugar
2 ½ teaspoons salt
5 Tablespoons cinnamon
2 ½ teaspoons ground clove
2 ½ teaspoons nutmeg
8 1/3 cups evaporated milk
4 cups molasses
10 9-inch-wide deep-dish pie shells

Special Instructions

none needed