This easy Sheet Pan Pumpkin Pie recipe is the perfect dessert to feed a crowd during the holidays! It serves up to 24 people and takes just 35 minutes to bake.
Pumpkin Slab Pie is the best party trick.
Pumpkin Slab Pie is the best party trick.I'm always looking for ways to make the holidays a little easier, and this Sheet Pan Pumpkin Pie is a total game-changer! Instead of making multiple pies to feed everyone at Thanksgiving, I can make just one big beautiful sheet pan version that serves my entire crew. It has all those classic pumpkin pie flavors we crave, cut into easy-to-serve squares. It's become my go-to when I'm hosting a crowd, and I love that the portions are small enough everyone can enjoy other pie flavors, too.
Check out all of my pie recipes, like Chocolate Pecan Pie, Lemon Cream Pie, Millionaire Pie, Apple Pie, or Key Lime Pie Bars!
How to make Sheet Pan Pumpkin Pie:
The Pie Crust: I will continue to shout from the rooftops how EASY my homemade pie crust recipe is. It can be made ahead, frozen, and it makes TWO crusts, so it's perfect for this recipe because we use them both. Roll out the dough to be a little larger than your sheet pan, then use a rolling pin to roll it up and place it over the sheet pan. Settle it into the edges and flute the edges.
Pumpkin Pie Filling: One bowl is all you need to mix the filling and spices. This is the same recipe I use for my pumpkin pie, just made for a sheet pan crowd!
Bake: Because the pie is baked in a sheet pan, it actually bakes quicker than a pie. Check for doneness by giving it a little wiggle. It should be set with the center having just a tiny jiggle. Let it cool completely so it is perfectly set. Slice into squares, top it with a dollop of whipped cream, and share!
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Recipe
Pumpkin Slab Pie
Equipment
Ingredients
- 1 recipe Homemade pie crust , or enough dough for 2 pie crusts
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs , room temperature
- 2 15 ounce cans canned pumpkin , or fresh pumpkin puree
- 2 12 ounce cans evaporated milk
- Fresh whipped cream, for serving
Instructions
- Roll out dough: If using my homemade pie crust, combine both pie crust doughs into one big portion and roll out the dough into a large rectange, a little larger than your sheet pan. Roll the pie dough onto the rolling pin then unroll over the sheet pan. Settle the pie crust in the baking sheet and flute the edges. (If using store-bought pie crust, lay each round over the sheet pan to cover it the best you can. Trim the edges and use the scraps to fill in gaps, until the pan is covered).1 recipe Homemade pie crust, 1 ½ cups granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt, 1 teaspoon ground ginger, 4 large eggs, 2 15 ounce cans canned pumpkin, ½ teaspoon ground cloves
- Pumpkin Pie Filling: In a large bowl, beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture. Gradually stir in the evaporated milk. Carefully pour mixture into the unbaked pie shell in the baking sheet.2 12 ounce cans evaporated milk
- Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 20-30 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. (Or, it is done when a sharp knife inserted in center comes out clean).
- Cool completely on a wire cooling rack before serving. Pie can be stored in the fridge, covered, for several days. Cut into squares and serve with whipped cream.
Notes
Nutrition
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