Julie Clark
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Sheet Pan Pumpkin Pie
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How do you make pumpkin pie for a crowd? With our sheet pan pumpkin pie! Perfectly seasoned pumpkin pie filling baked in a pie shell. Cut 24 squares for friends and family.
One of the first recipes my kids request each year is pumpkin pie. They actually request it all year round, but Thanksgiving is the time when I can’t resist fulfilling their wishes.
It’s fun to take a classic recipe and turn it into something just a little different. This recipe takes everything you love about traditional pumpkin pie and turns it into a pumpkin slab pie. Grab your sheet pan and let’s make this easy sheet pan pumpkin pie recipe!
What size is a sheet pan?
The best pan to use when making our slab pie recipe is a 10×15″ jelly roll pan. . It has low 1″ sides which allows the sheet pan pie to have a gorgeous presentation.
Ingredients for Sheet Pan Pumpkin Pie
- All-purpose flour: We’ve not tried this with alternative flours, but an all-purpose gluten free flour would most likely work.
- Refrigerated pie crusts: Purchase rolled pie crust and not the pie crust that are already in a pie pan. If you wanted to make pie crust from scratch, try our Grandma’s pie crust recipe.
- 100% pure pumpkin puree: Don’t use pumpkin pie filling!
- Heavy cream: You can substitute the heavy cream for evaporated milk if you prefer.
- Whole milk: Using whole milk will provide a creamier pie filling. You could probably get away with using 2% milk, but I wouldn’t recommend using skim milk.
- Maple syrup: This adds amazing flavor!
- Spices: I use ground cinnamon, ginger, and nutmeg for my spices. I also throw in some pumpkin pie spice to boost the flavor.You could also substitute 3-4 teaspoons of our pumpkin pie spice.
✨ See the recipe card for complete ingredients and amounts. ✨
How to Make Sheet Pan Pumpkin Pie
- Preheat the oven to 400ºF. Spray a 15x10x1-inch jelly roll pan with cooking spray.
- Unroll the pie crusts on top of each other on the lightly floured surface. Roll crusts into a 20×14-inch rectangle. We found that about 2 ½ pie crusts worked well, but for ease, you can use three crusts. Use small cookie cutters on any excess pie crust for a crust decoration.
- Place the crust on the prepared pan. Firmly press the crust into the pan. Focus on the bottom, corners, and sides to prevent bubbling. Tear off any excess crust, but leave enough to tuck extra crust underneath at the top edges. Crimp or flute the edges. It’s ok if the bottom of the crust isn’t smooth and pretty. It will get filled with pie filling and still taste amazing! Just make sure the pie crust comes up the sides of the pie pan so that the pie filling stays in the crust.
- Tuck extra crust at the top edges underneath. Crimp or flute the edges. Set aside.
- Whisk the pumpkin puree, cream, milk, eggs, both types of sugar, maple syrup, salt, and spices 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. Be careful transferring the pie to the oven. It can be tricky because the pan is large and shallow. Bake for 30 minutes. The center of the pie may still be slightly jiggly, but that’s ok.
- Cool the pie completely before slicing and serving with whip cream.
Can I use this filling to make a regular pie?
Yes, the pie filling is delicious and can be used to make a perfect pumpkin pie. The filling should make enough to fill two round pumpkin pies. Follow the mixing and cooking directions in the original recipe and cook for 35 to 45 minutes or until the filling no longer jiggles or a tester comes out clean.
Storage Instructions
Your sheet pan pumpkin pie should be stored in the refrigerator for up to five days. Due to the cream and eggs in the mixture, leftovers should be refrigerated in an airtight container as opposed to being left out on the counter top.
You can also make the sheet pan pumpkin pie ahead of time and freeze it. In order to thaw it, move your frozen pie into the refrigerator overnight. Leaving it thawed at room temperature can cause the pie to weep and release excess fluid.
Sheet Pan Pumpkin Pie
How do you make pumpkin pie for a crowd? With our sheet pan pumpkin pie! Perfectly seasoned pumpkin filling baked in a pie shell. Cut 24 squares for friends and family.
Servings 24
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
- 2-3 rolled refrigerated pie crusts
- 2 cans 100% pure pumpkin puree 30 ounces
- 1 ¼ cups heavy cream 10 ounces
- 1 ¼ cups whole milk 10 ounces
- 4 large eggs
- 1 ½ cups light brown sugar 310 grams
- 2 tablespoons pure maple syrup 46 grams
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon 4 grams
- 1 1/2 teaspoons pumpkin pie spice 3 grams
- 1 teaspoon ground ginger 2 grams
- 1/2 teaspoon ground nutmeg 2 grams
Instructions
- Preheat the oven to 400ºF. Spray a 15x10x1-inch jelly roll pan with cooking spray.
- Lightly flour a work surface. Unroll the pie crusts on top of each other on the floured work surface. Roll crusts into a 20×14-inch rectangle. 2-3 rolled refrigerated pie crusts
- Place the crust on the prepared pan. Firmly press the crust into the pan. Focus on the bottom, corners, and sides to prevent bubbling. Tear off any excess crust, but leave enough to tuck extra crust underneath at the top edges. Crimp or flute the edges.
- Tuck extra crust at the top edges underneath. Crimp or flute the edges. Set aside.
- Whisk the pumpkin puree, cream, milk, eggs, sugar, maple syrup, salt, and spices together in a large bowl until smooth. Make sure the eggs are well mixed in so the pie bakes evenly. 2 cans 100% pure pumpkin puree , 1 ¼ cups heavy cream , 1 ¼ cups whole milk, 4 large eggs, 1 ½ cups light brown sugar , 2 tablespoons pure maple syrup, ¼ teaspoon salt, 2 teaspoons ground cinnamon , 1 ½ teaspoons pumpkin pie spice , 1 teaspoon ground ginger , ½ teaspoon ground nutmeg
- Pour the filling into the crust. Bake for 30 minutes. 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
- The pan will be very full, so make sure that it has 1-inch sides. The pie dough can also be crimped above the edge of the pan to be able to hold all of the filling.
- Roll out the extra crust and cut little seasonal shapes such as pumpkins or leaves. Bake these separately and use them to decorate the top of the pie.
- The calories shown are based on the pie being cut into 24 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 197kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 108mg | Potassium: 154mg | Fiber: 2g | Sugar: 17g | Vitamin A: 5761IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
I will be making the sheet pan pumpkin pie on Wednesday. The instructions say to whisk in “both” sugars, but only one kind is listed in the ingredients.
I will be making this sheet pan pumpkin pie