Made entirely in a sheet pan and built to feed a crowd, this sheet pan pumpkin pie is the perfect way to serve pumpkin pie for a crew and is so much easier than the traditional pie!
Pumpkin pie season is officially here! So naturally, I come bearing a way to make your pumpkin pie game easier.
A sheet pan is a little-known life hack for making life easier and it’s going to do exactly that when you make this pumpkin pie for your Thanksgiving gatherings this year.
Not only are the slices perfectly portioned, but they slice up MUCH easier than traditional pie and serve a crowd!
The leaf and pumpkin cutouts are another one of my little hacks for adding a little flair to otherwise-basic pumpkin pie. – this pumpkin pie definitely stands out on a dessert table!
Or at least it will until you cover it completely with whipped cream.
This Sheet Pan Pumpkin Pie features…
- A buttery, flaky homemade pastry crust
- Classic silky pumpkin pie filling sweetened with maple syrup and brown sugar
- Made entirely in a sheet pan and easy to make ahead of time for a gathering
Making the Sheet Pan Pumpkin Pie
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Unsalted butter
- Pumpkin puree
- Brown sugar
- Maple syrup
- Whole milk
- Pumpkin pie spice
- Vanilla extract
Making the Pastry Crust
If you have a few extra minutes, we highly recommend you make our recipe for the pastry crust! It’s easy enough for pie beginners and SO much better than store-bought.
You will only need four ingredients for the pastry crust, plus keep reading for make ahead options! You’ll have just enough pie dough leftover for some cute little leaf cutouts to decorate your pie.
Note: if you’re running short on time you can definitely go the pre-made route. You will need enough pie dough for two (9-inch) pies. Follow our recipe instructions for chilling + rolling dough.
Tips for Perfect Pumpkin Pie
- Keep your pie dough cold – you will want to keep your pie dough chilled right up until you’re ready to bake. Don’t be tempted to skip the chilling steps, it may seem like overkill but it’s worth it in the end! Cold fats = flaky pie crust.
- Reserve 1/4 of pie dough for cutouts – you can use cookie cutters for this part or just freehand and use a paring knife to cut out leaves. This is an easy way to add a little extra flair to your pie!
- Use maple syrup + brown sugar to sweeten – this adds a lovely rich molasses-y flavor to the pumpkin filling and really just takes it up a notch.
- Use a 10×15 inch pan – otherwise known as a jelly-roll pan. We’ve found this size is ideal for getting a perfect crust-to-filling ratio.
- Bake filling + crust together – no need to blind-bake the crust, just pour your filling into the chilled crust and it’s ready for the oven. Your pie is done when the crust is a deep golden brown and the pumpkin filling is just set.
- Chill pie before serving – optional, but we love a good cold pumpkin pie! Plus it slices much easier.
Make Ahead Instructions
- Make the pie dough in advance – you can store the pie dough in the fridge up to 1 week or in the freezer up to 1 month. (thaw in fridge before rolling out) When ready to bake your pie, remove pie dough from fridge and roll out per recipe instructions.
- Pumpkin pie filling – you can mix up the pumpkin pie filling and store in the fridge up to 4 days.
- Store pie in fridge – pumpkin pie may be stored in the fridge up to 6 days.
What to Serve with Pumpkin Pie
You can keep it classic and serve slices of this pumpkin pie with a big scoop of whipped cream or take it up a notch and toss a scoop of vanilla ice cream on top!
For pumpkin pie purists, don’t worry, this pumpkin pie is JUST as good on its own!
The buttery crust, the silky pumpkin filling with a hint of sweet maple flavor and spices…it’s just one of those pumpkin pies that does the job right.
It’s not fancy holiday food, guys, but this pumpkin pie just feels so extra and stylish. It’ll be our little secret it was the easiest pie ever to pull off.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven
A few more festive pies for you to try next!
Sheet Pan Pumpkin Pie
- 2-1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 16 tablespoons unsalted butter, shredded on large holes of box grater and frozen
- 8-10 tablespoons ice water
- 2 cups canned pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup light brown sugar (or coconut sugar)
- 3 large eggs
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 egg white, mixed with 1 tablespoon water
- Whipped cream for serving, optional
- Place flour, sugar, and salt in a large bowl. Use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 8 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon or two)
- Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in fridge 30 minutes while you prepare the filling.
- In a large bowl, whisk pumpkin, maple syrup, brown sugar, eggs, milk, vanilla, pumpkin pie spice, and salt until smooth. Set aside.
- Preheat oven to 375F. Remove pastry dough from refrigerator and divide into fourths. Return 1/4 of dough to fridge to keep cold for fall cutouts and turn remaining 3/4 of dough onto a floured surface. Roll dough out into a 11×16 inch rectangle then carefully transfer dough to a 10×15 sheet pan.
- Fold overhang dough underneath edges so crust goes all the way to top of pan and crimp edges with your fingers. Chill crust in refrigerator an additional 30 minutes or 15 minutes in the freezer.
- Turn remaining 1/4 of dough out onto a floured surface and roll out to 1/8-thickness. Use leaf or pumpkin cookie cutters to cut out small cutouts. Transfer cutouts to a medium parchment paper-lined baking sheet and chill in refrigerator until ready to use.
- Brush edges of crust well with egg/water wash. (save the rest of the egg wash for later) Pour pumpkin filling into crust and bake pumpkin pie at 375F 45-50 minutes until crust is golden brown and a knife inserted in center comes out clean.
- Remove cutouts from refrigerator and brush with remaining egg wash. Bake cutouts at 375F 15-20 minutes until a light golden brown.
- Transfer pan to a wire cooling rack and allow to cool completely. Once cooled, transfer to fridge until ready to serve. Garnish pie with cutouts, slice into squares, and serve with whipped cream if desired. Enjoy!
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