Sheet Pan Pumpkin Pie

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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!

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 323kcal

Ingredients

Pastry Crust

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

Pumpkin Filling

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

Instructions

Pastry Crust

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.

Pumpkin 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 11x16 inch rectangle then carefully transfer dough to a 10x15 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!

Notes

Storing Instructions

Store pumpkin pie in refrigerator up to 6 days.

Nutrition