This easy to make Sheet Pan Pumpkin Pie is delicious, simple, and easy to serve for a crowd!
Pie Crust: In a kitchenaid style mixer (or using a hand mixer), mix butter, sugar, salt, and flour. Once 'grainy' and clumps form, gradually add in ice water. Form a dough ball, and refrigerate in Saran Wrap for 30-40 minutes.
Using a rolling pin, roll out mixture to fit on 10x15 inch sheet pan.
Preheat oven to 375. Roll out chilled dough onto 10x15 inch sheet pan. Poke with fork (see photo above). Bake for 15 minutes.
In a separate bowl, mix pumpkin pie ingredients until fully smooth, and no lumps are present.
Pour mixture onto pie crust and bake for 35-40 minutes, or until a toothpick comes out clean.
Garnish with pie crust shapes, candy corn, vanilla ice cream or whip cream if desired.