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Sheet Pan Pumpkin Pie for a crowd

Sheet Pan Pumpkin Pie

This easy to make Sheet Pan Pumpkin Pie is delicious, simple, and easy to serve for a crowd!

Course Dessert, Side Dish
Cuisine American, thanskgiving
Prep Time 40 minutes
Cook Time 40 minutes
resting time 5 minutes
Total Time 1 hour 20 minutes
Servings 24 people
349 kcal
Rachel

Ingredients

Pie Crust

  • 4 cups all purpose flour
  • 1 tsp salt
  • 1.75 cups unsalted butter very cold and cubed. This is approximately 3.5 sticks.
  • 1 tbsp sugar
  • 3/4 cup very cold ice water

Pumpkin Pie Filling

  • 2 15 oz. cans pumpkin puree
  • 2 cups brown sugar
  • 2 cups heavy cream
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 2 tbsp pumpkin pie spice
  • 1 tsp salt

Instructions

  1. 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.

  2. Using a rolling pin, roll out mixture to fit on 10x15 inch sheet pan. 

  3. Preheat oven to 375. Roll out chilled dough onto 10x15 inch sheet pan. Poke with fork (see photo above). Bake for 15 minutes.

  4. In a separate bowl, mix pumpkin pie ingredients until fully smooth, and no lumps are present. 

  5. Pour mixture onto pie crust and bake for 35-40 minutes, or until a toothpick comes out clean.

  6. Garnish with pie crust shapes, candy corn, vanilla ice cream or whip cream if desired. 

Recipe Notes

Some Other Great Tips for this Sheet Pan Pumpkin Pie!

  1. Make your own pie seasoning to your liking! I used pumpkin spice already mixed, but cinnamon, nutmeg, ginger, and some allspice work in a pinch. Mix and match. Less spicy? Forego the ginger. You could even add a little bit of black pepper if you like it with a kick. 
  2. Pumpkin Pie is best served at room temperature. Let it sit on the counter for a couple hours beforehand. 
  3. Did you know you can FREEZE this? You sure can! But...freeze the individual slices, wrap them tightly in clear plastic wrap. Don't freeze it as a sheet pan, it will get soggy. 
  4. Add in streusel topping if you desire. Follow this recipe for crunchy pecan topping. It is to die for. 
Nutrition Facts
Sheet Pan Pumpkin Pie
Amount Per Serving
Calories 349 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g65%
Cholesterol 93mg31%
Sodium 220mg9%
Potassium 80mg2%
Carbohydrates 35g12%
Sugar 18g20%
Protein 3g6%
Vitamin A 765IU15%
Vitamin C 0.2mg0%
Calcium 43mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.