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.
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.
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