Pumpkin Sheet Pie
Author: Nikki
This PUMPKIN SHEET PIE is so easy and feeds a crowd! It is thinner than traditional Pumpkin Pie but has that a same great flavor! This is a fall "must-try"!
  • 1 box refrigerated pie dough, 2 rolls, I always go with Pillsbury, and roll them together. You can make a Homemade Pie Crust as well.
  • 30 ounces pumpkin puree
  • 1¼ cups heavy cream
  • ¾ cup evaporated milk
  • 6 eggs
  • 1¾ cups brown sugar
  • ¼ cup sugar
  • 2 teaspoons pumpkin pie spice
  • ¾ teaspoon salt
  1. Preheat oven to 375 degrees F.
  2. Spray a jelly roll pan (15x10x1 inch) with cooking spray.
  3. Roll pie crust dough to fit the size pan you use. Roll 1 inch extra all around so as to create an edge. You can flute it if you like for a fancier look.
  4. In a large bowl, combine all filling ingredients together and beat well.
  5. Pour filling into the crust and bake for 25 to 30 minutes at 375 degrees F or until the filling is set.
  6. Top with whipping cream.
Recipe by Chef in Training at https://www.chef-in-training.com/pumpkin-sheet-pie/