Sheet Pan Pumpkin Pie

5 from 1 vote

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.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: easy pumpkin recipes, pumpkin pie, sheet pan

Servings:

Calories: 197kcal

Author: Julie Clark

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 20x14-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 1/2 teaspoons pumpkin pie spice , 1 teaspoon ground ginger , 1/2 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