PUMPKIN PIE FOR A CROWD (IN A SHEET PAN!)
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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.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/10/17/pumpkin-pie-for-a-crowd-in-a-sheet-pan/