Sheet Pan Pumpkin Pie
If you're looking for a fun twist on a classic dessert, Sheet Pan Pumpkin Pie is the answer! This innovative recipe combines the rich flavors of traditional pumpkin pie with the convenience of baking in a sheet pan, making it perfect for gatherings or simple family dinners. Not only does it serve more people, but it also cuts down on prep and baking time, allowing you to enjoy the season's favorite flavors without the fuss.
Recipe Card
Sheet Pan Pumpkin Pie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 12
- Yield: 1 sheet pan pie
- Cuisine: American
- Course: Dessert
Ingredients
- 1 (15 oz) can pure pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/4 teaspoon salt
- 1 (14 oz) package refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
- Roll out the pie crusts and fit them into the bottom of the prepared sheet pan, pressing the edges together to seal.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, and spices. Whisk until smooth and well combined.
- Pour the pumpkin mixture over the pie crust in the sheet pan, spreading it evenly.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 20-25 minutes, or until the center is set.
- Remove from the oven and let cool before slicing. Serve with whipped cream, if desired.
Recipe Notes
- For a spicier flavor, feel free to add more cinnamon or a pinch of cayenne.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can use homemade pie crust if preferred, just ensure it covers the entire pan.
- This recipe can be made a day in advance; simply reheat before serving.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree; just ensure it's well-cooked and blended until smooth.
How do I store leftover pumpkin pie?
Store leftover pumpkin pie in an airtight container in the refrigerator for up to three days.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pie a day in advance and reheat it before serving.
What can I substitute for sweetened condensed milk?
You can use evaporated milk mixed with a bit of sugar or a dairy-free alternative like coconut milk, adjusting the sweetness to taste.
Enjoy this delightful Sheet Pan Pumpkin Pie with family and friends!
