Sheet Pan Pumpkin Pie
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5.0
3 reviews
Excellent
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 filling baked in a pie shell. Cut 24 squares for friends and family.
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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
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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 Information
Show Details
Calories
197kcal
(10%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
47mg
(16%)
Sodium
108mg
(5%)
Potassium
154mg
(4%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
5761IU
(115%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 47mg | 16% |
| Sodium | 108mg | 5% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 5761IU | 115% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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