Sheet Pan Pumpkin Pie

This Sheet Pan Pumpkin Pie is the perfect dessert for feeding a crowd! With a creamy pumpkin filling and flaky crust, it’s an easy holiday favorite you’ll make again and again.

Don’t let the idea of hosting a big group prevent you from serving holiday favorite pumpkin pie! You don’t need to make lots of pies because this sheet pan pumpkin pie will easily feed a crowd.

It is baked with a flakey pie crust covered in creamy spiced pumpkin pie filling. In about 2 hours, including cooling time, you will have a mouthwatering pumpkin slab pie ready to serve to your friends and family. Need a Thanksgiving dessert for a smaller group? I’ve got you covered with a traditional pumpkin pie recipe!

Why You’ll Love This Recipe

• Using refrigerated pie crust is the best time saving short cut going so you can focus on all of the other delicious elements of your meal or party.
• Slice this into smaller pieces for a larger group or bigger pieces for a small group. Either way, you’ve got total control on how many pumpkin pie slices you serve.
• This pumpkin pie slab is going to be a major crowd-pleaser at your festive event and I know everyone will be asking you for the recipe, so keep a few copies on hand!

Ingredients For Sheet Pan Pumpkin Pie

• Refrigerated rolled pie crusts – Rolled pie crusts are easy to roll out to fit your baking sheet. You can also make homemade pie crust if you prefer.
• Pumpkin puree – This is canned pure pumpkin, don’t mistake it for pumpkin pie filling. You can use homemade puree but I recommend canned for the most success with this particular recipe.
• Eggs – These will add a richness to the filling as well as bind it together when baking.
• Sweetened and condensed milk – This adds a creaminess as well as the perfect amount of sweetness you love in a decadent pumpkin pie.
• Seasonings – Ground cinnamon and pumpkin pie spice are all you need to really bring out the flavor of this pie. You can even make homemade pumpkin pie spice using ground cloves, all-spice, ginger, cinnamon and nutmeg.

How To Make Sheet Pan Pumpkin Pie

Unroll the pie crusts on top of each other on lightly floured work surface. Roll crusts into a 20×14-inch rectangle.

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Place the crust on the prepared pan. Firmly press the crust into the pan. Focus on the bottom, corners, and sides to prevent bubbling. Crimp or flute the edges. Set aside.

Whisk the pumpkin puree, eggs, sweetened and condensed milk, cinnamon, and pumpkin pie spice together in a large bowl until smooth.

Pour the filling into the crust. Bake for 30 minutes in preheated oven at 400 degrees Fahrenheit. The center of the pie may still be slightly jiggly, but that’s ok.

Cool the pie completely before slicing and serving with whipped topping.

This is the best way to serve a festive pumpkin pie to a crowd and I know it’s going to be a hit!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

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Sheet Pan Pumpkin Pie

By: Julie Evink

Easy Sheet Pan Pumpkin Pie with creamy spiced filling and flaky crust — perfect for feeding a crowd during the holidays.

Prep:20 minutes mins

Cook:30 minutes mins

Cooling Time:1 hour hr

Total:1 hour hr 50 minutes mins

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20

pieces

Equipment

• Jelly roll pan
• Rolling Pin
• Nonstick spray
• Whisk
• Can opener
• Measuring Cups and Spoons

Ingredients

• ▢ 3 rolled refrigerated pie crusts (14-15 ounces each)
• ▢ 2 cans 100% pure pumpkin puree (15 ounces each)
• ▢ 4 large eggs
• ▢ 2 cans sweetened and condensed milk (14 ounces each)
• ▢ 2 teaspoons ground cinnamon
• ▢ 3 teaspoons pumpkin pie spice

Instructions

• Preheat the oven to 400 degrees Fahrenheit. Spray a 15x10x1-inch jelly roll pan with cooking spray and set aside.
• Lightly flour a work surface. Unroll the pie crusts on top of each other on the prepared work surface. Roll crusts into a 20×14-inch rectangle.
• Place the crust on the prepared pan. Firmly press the crust into the pan. Focus on the bottom, corners, and sides to prevent bubbling. Crimp or flute the edges. Set aside
• Whisk the pumpkin puree, eggs, sweetened and condensed milk, cinnamon, and pumpkin pie spice together in a large bowl until smooth. Make sure the eggs are well mixed in so the pie bakes evenly.
• Pour the filling into the crust. Bake for 30 minutes in preheated oven at 400 degrees Fahrenheit. The center of the pie may still be slightly jiggly, but that’s ok.
• Cool the pie completely before slicing and serving with whipped topping.

Tips

Fridge: Store leftovers (there won’t be many!) in an airtight container for up to 4 days.

Freezer: Slice and freeze slices in a single layer before storing in a freezer safe container. Separate layers of slices with parchment paper. You can also wrap each individual slice in plastic wrap. Thaw in the fridge overnight before serving.

Nutrition Information

Serving: 1slice, Calories: 273kcal (14%), Carbohydrates: 38g (13%), Protein: 6g (12%), Fat: 11g (17%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 46mg (15%), Sodium: 169mg (7%), Potassium: 275mg (8%), Fiber: 2g (8%), Sugar: 23g (26%), Vitamin A: 6773IU (135%), Vitamin C: 3mg (4%), Calcium: 138mg (14%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Storage

Fridge: Store leftovers (there won’t be many!) in an airtight container for up to 4 days.

Freezer: Slice and freeze slices in a single layer before storing in a freezer safe container. Separate layers of slices with parchment paper. You can also wrap each individual slice in plastic wrap. Thaw in the fridge overnight before serving.

How To Serve Sheet Pan Pumpkin Pie

Of course, nothing is better than a slice of pumpkin pie than a dollop of whip cream or even a scoop of ice cream. Load up the dessert table with more simple sheet pan desserts like Pecan Pie Bars, Lemon Pie Bars or Apple Pie Bars.

More Great Pumpkin Desserts

• Easy Pumpkin Dump Cake comes together quickly when you’re in a pinch for a festive dessert. Box cake mix makes clean up a breeze!
• Fall flavors are infused into a family favorite cake for the ultimate treat! Pumpkin Angel Food Cake is the dessert no one expected, but everyone will love.
• Sometimes, all you need is a cheesecake with a delicious graham cracker crust and Pumpkin Cheesecake Bars will not disappoint. The spiced crust is topped with a rich, creamy pumpkin cheese cake layer that will receive rave reviews from even the toughest critics in the family.
• Nothing feels as fancy as a restaurant-quality mousse that you prepare in the comfort of your home kitchen. Velvety Pumpkin Mousse Pie is bound to be added to your family’s staple holiday desserts list