Pumpkin Pie for a Crowd (In a Sheet Pan!)

October 17, 2016

Pumpkin pie is not even my favorite pie, but I found these little sheet pan triangles irresistible. You can serve them up to feel more like pumpkin pie bars than a traditional whole piece of pie. Like this apple pie, I appreciate this method for a more crust to filling pie ratio!

For little servings to feed a whole crowd, you can slice a sheet pan to make 32 (!) pieces. For bigger bars you can still easily serve 16.

pumpkin-pie-for-a-crowd-in-a-sheet-pan-copyPUMPKIN PIE FOR A CROWD (IN A SHEET PAN!)
Serves 16 to 32

2 and 2/3 cups flour
1/2 teaspoon salt
1/2 cup sugar and 2 tablespoons sugar, divided
1 cup butter, cubed
1/2 cup cold water
15 ounces pumpkin puree
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 eggs
1 cup evaporated milk
Whip cream

Pulse together flour, salt, and 1/2 cup sugar in a food processor. Add cubed butter and pulse until a crumbly dough forms. Pour in cold water and pulse until evenly mixed. Turn dough out onto a floured surface and knead a few times. Place dough in a bowl. Cover and chill in refrigerator for 1 hour.

Preheat oven to 400 degrees. Roll dough out into a large rectangle, about 12×17 inches. Lay dough into a 10×15 baking sheet, allowing the crust to curl up the sides of the pan. Bake crust for 10 minutes. Meanwhile, mix together pumpkin puree, brown sugar, cinnamon, nutmeg, salt, eggs, and evaporated milk. Pour batter over baked crust. Bake for 30 minutes. Slice and top with whip cream.

PUMPKIN PIE FOR A CROWD (IN A SHEET PAN!)
 
Author:
Ingredients
  • 2 and ⅔ cups flour
  • ½ teaspoon salt
  • ½ cup sugar and 2 tablespoons sugar, divided
  • 1 cup butter, cubed
  • ½ cup cold water
  • 15 ounces pumpkin puree
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 4 eggs
  • 1 cup evaporated milk
  • Whip cream
Instructions
  1. Pulse together flour, salt, and ½ cup sugar in a food processor. Add cubed butter and pulse until a crumbly dough forms.
  2. Pour in cold water and pulse until evenly mixed.
  3. Turn dough out onto a floured surface and knead a few times. Place dough in a bowl. Cover and chill in refrigerator for 1 hour.
  4. Preheat oven to 400 degrees.
  5. Roll dough out into a large rectangle, about 12x17 inches. Lay dough into a 10x15 baking sheet, allowing the crust to curl up the sides of the pan. Bake crust for 10 minutes.
  6. Meanwhile, mix together pumpkin puree, brown sugar, cinnamon, nutmeg, salt, eggs, and evaporated milk.
  7. Pour batter over baked crust.
  8. Bake for 30 minutes.
  9. Slice and top with whip cream.

Adapted from The Kitchen is my Playground.

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Comments

  • Norah

    I made this for Thanksgiving this year. It turned out great and was the perfect easy addition to the dessert table. Thanks!

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