Sheet Pan Pumpkin Pie
Easy Sheet Pan Pumpkin Pie with creamy spiced filling and flaky crust — perfect for feeding a crowd during the holidays.
Servings: 20 pieces
Calories: 273kcal
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 20x14-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.
Notes
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
Serving: 1slice | Calories: 273kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 169mg | Potassium: 275mg | Fiber: 2g | Sugar: 23g | Vitamin A: 6773IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 2mg