Easy Sheet Pan Pumpkin Pie
Sheet Pan Pumpkin Pie is an easy way to feed a crowd! It’s just like your traditional pie recipe, but these pumpkin pie bars are unique and fun. If you’ve never made pumpkin pie on a cookie sheet, give this recipe a try for the holidays.
Raise your hand if you love a unique pumpkin pie recipe. Thought so. Well, get ready to crush Thanksgiving this year!
Here’s the thing though – you guys know my love for pie is not the greatest. So I’ve decided to throw the traditional “pie” out the window and make something that is more like a pumpkin pie sheet cake. YUM.
I thought it would be fun to serve this iconic Thanksgiving dessert a little differently. I feel like this sheet pan pumpkin pie is a bi-partisan truce between pie and non-pie lovers. Truth: the square pieces remind me of cake. And y’all know my love for cake runs deep.
Sheet Pan Pumpkin Pie Recipe
Sheet pan pies are just as easy as regular pies, but they’ll serve more people. This recipe will make about 20 pieces – double the 8-10 you’d get out of a round pie!
And let’s face it, everyone wants to try a little piece of ALL the desserts. These pumpkin pie bars make that super easy.
The setup for this pumpkin sheet pie is very straight forward. Simply roll out some pie dough to fit a baking sheet, pour in the filling, bake and serve. Then watch your guests’ eyes light up like a Christmas tree!
Here are the ingredients you’ll need:
- 3 pkgs store bought pie dough
- 3 cups pumpkin puree
- 2 cups heavy whipping cream
- 1 cup packed brown sugar
- 4 large eggs, whisked
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon + more for garnish
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- Whipped cream, for garnish
This recipe uses three packages of store-bought pie dough for convenience, but you can certainly also make your own dough. With the store bought packages, you’ll roll out the first pie crust so it covers a third of your baking sheet and overlaps on the side. Then repeat with the other two crusts until the sheet pan is covered. Gently press the dough to fit the pan and trim away any overhang.
Bake the crust for about 10 to 12 minutes at 425 degrees (see full recipe details below), then let it cool slightly and reduce the oven temperature to 350.
While the crust cools, make the filling. Combine the pumpkin, whipping cream, brown sugar, eggs, all-purpose flour, spices, vanilla and kosher salt. Pour the filling over the crust and bake for about 40 minutes or until set.
Cool completely, then slice into squares and garnish with whipped cream and a sprinkle of nutmeg or cinnamon. This easy sheet pan pumpkin pie is sure to be a hit!
Thanksgiving recipes to go with your Pumpkin Sheet Pie
- Three Make Ahead Dips: Blue Cheese Walnut, Sweet Potato Ginger, and Spiced Cheddar
- Vegetarian Brussels Sprout Bake with Parmesan & Pomegranates
- Three Oven-less Sides: Slow Cooker Green Bean Casserole, Slow Cooker Classic Stuffing and Slow Cooking Rosemary Dinner Rolls
- Classic Cranberry Sauce + Bourbon Cranberry Cider Smash
Happy Thanksgiving!
Easy Sheet Pan Pumpkin Pie
Ingredients
- 3 packages store-bought pie dough
- 3 cups pumpkin puree
- 2 cups heavy whipping cream
- 1 cup packed brown sugar
- 4 large eggs, whisked
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon + more for garnish
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- whipping cream, for garnish
Instructions
- Preheat your oven to 425 degrees. Spray a 12 X 17 baking sheet with non-stick cooking spray.
- Roll out the first pie crust so it covers a third of the baking sheet and overlaps on side. Repeat with remaining pie crusts until the sheet pan is covered. Gently press the dough to fit the pan and trim away any overhang.
- Using a fork, prick the bottom of the dough and place into the oven to bake for about 10 to 12 minutes.
- Remove the crust from the oven and let it cool slightly. Reduce the oven temperature to 350 degrees.
- While the crust cools, make the filling. In a large bowl combine the pumpkin, whipping cream, brown sugar, eggs, all-purpose flour, spices, vanilla and kosher salt.
- Pour the filling over the crust and bake for about 40 minutes or until set.
- Cool completely before slicing into squares and garnishing with whipped cream and cinnamon.
In conclusion, our Sheet Pan Pumpkin Pie is a delectable twist on a classic favorite. With its perfectly spiced filling and flaky crust, it’s a delightful way to savor the essence of autumn. Enjoy every slice!
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