When autumn rolls around, the air fills with the scent of pumpkin spice and everything nice. There’s something magical about the rich, creamy texture of pumpkin pie that brings back memories of family gatherings, laughter, and a little too much whipped cream. delicious cranberry orange bread Imagine the aroma wafting through your kitchen as you prepare a delicious Sheet Pan Pumpkin Pie—yes, that’s right! A pie so good you’ll want to reserve a slice for breakfast (don’t worry, I won’t tell).
This recipe is not only easy to whip up but also perfect for those moments when you want to impress guests without spending all day slaving over the oven. Ideal for Thanksgiving, Halloween parties, or just because it’s Tuesday and you deserve a treat. savory sweet potato fritters Get ready to indulge in savory sweetness as we dive into this unforgettable dessert experience.
Why You'll Love This Recipe
- This Sheet Pan Pumpkin Pie simplifies preparation while delivering incredible flavor in every slice
- With its stunning presentation, it becomes the showstopper at any gathering
- Perfectly spiced and irresistibly creamy, it caters to both traditionalists and adventurous eaters alike
- You’ll be amazed at how easily it serves a crowd without fussing over individual pies
I’ll never forget the first time I made this dish for my family’s Thanksgiving dinner. My cousin declared it “the best pie ever,” leading to a friendly debate over who got to take home the leftovers.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Use 100% pure pumpkin puree for that rich flavor; avoid pumpkin pie filling which contains added sugar.
- Sweetened Condensed Milk: This adds creaminess and sweetness—be sure to use full-fat for best results.
- Brown Sugar: It caramelizes beautifully in the oven; feel free to adjust based on your sweet tooth.
- Eggs: These help bind everything together, resulting in a smooth pie filling.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and ginger creates that classic autumn flavor; feel free to add more if you’re feeling spicy!
- Vanilla Extract: Just a splash enhances all those comforting flavors—trust me on this one.
- Pie Crust (Store-bought or Homemade): Either works! Store-bought saves time, but homemade offers an extra special touch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: First things first, preheat your oven to 425°F (220°C). This is crucial for achieving that perfect golden crust. While it’s heating up, line your sheet pan with parchment paper for easy cleanup.
Mix the Filling: In a large mixing bowl, combine canned pumpkin puree, sweetened condensed milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Whisk everything together until smooth and creamy; you want it looking like a cozy autumn hug.
Prepare the Crust: Roll out your pie crust onto the parchment-lined sheet pan. If using store-bought dough, gently press it into place without stretching it too much. Don’t worry if it’s imperfect; rustic is totally in right now!
Pour and Spread: Carefully pour the prepared filling into the crust. Use a spatula to spread it evenly across the pan. You can almost hear the filling singing with joy as it gets ready to bake.
Bake Away: Slide that beauty into your preheated oven and bake for about 15 minutes at 425°F (220°C). Then reduce the temperature to 350°F (175°C) and continue baking for an additional 30–35 minutes until set—just check that it doesn’t jiggle like an excited puppy!
Cool and Serve: Once baked, let your sheet pan pumpkin pie cool at room temperature before slicing into squares or wedges. spiced gingerbread cookie dip Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Now enjoy each bite of your Sheet Pan Pumpkin Pie while reminiscing about those cherished family moments—and maybe even saving some leftovers for breakfast! festive charcuterie wreath.
You Must Know
- This delightful sheet pan pumpkin pie simplifies the traditional pie-making process while delivering bold flavors
- From the comforting scent of spiced pumpkin filling to the crispy crust, it’s a feast for your senses
- Perfect for gatherings or cozy nights in
Perfecting the Cooking Process
Start by preheating your oven while you mix your filling; this ensures a perfectly baked pie with a golden crust. Combine ingredients in a large bowl and pour them onto a prepped sheet pan, making it easy to bake evenly.
Add Your Touch
Feel free to swap out traditional spices for something unique like cardamom or ginger. You can also add chocolate chips or nuts for added texture, creating your signature version of sheet pan pumpkin pie. For more inspiration, check out this Garlic Parmesan Cheeseburger Bombs recipe.
Storing & Reheating
Store leftover pie in an airtight container in the fridge for up to four days. Reheat individual slices in a microwave for quick enjoyment or pop the whole pan back into the oven at 350°F until warm.
Chef's Helpful Tips
- Ensure your pumpkin puree is smooth and free of lumps for a silky texture
- Always taste your filling before baking to adjust spices according to your preference
- A sprinkle of sea salt enhances sweetness beautifully, making each bite irresistible
Sometimes, I catch myself reminiscing about the first time I made this recipe; my friends devoured it, and I became their unofficial pumpkin pie guru!
FAQ
Can I use fresh pumpkin instead of canned?
For more inspiration, check out this Fresh Herbed Tuna Salad recipe.
Absolutely! Just roast and puree fresh pumpkin until smooth for authentic flavor.
How long do I need to bake my sheet pan pumpkin pie?
Bake for about 40-45 minutes, until the filling is set and edges are golden brown.
Is it possible to freeze leftover sheet pan pumpkin pie?
Yes! Wrap individual slices tightly and freeze them for up to three months.
Irresistible Sheet Pan Pumpkin Pie
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 1x
Description
Indulge in the warm, comforting flavors of fall with this easy Sheet Pan Pumpkin Pie. Perfect for gatherings, this delightful dessert features a creamy pumpkin filling spiced to perfection, all nestled in a golden crust. With minimal prep and a stunning presentation, it’s an unforgettable treat that will make you the star of any occasion—whether it’s Thanksgiving or just a cozy night in.
Ingredients
- 1 (15 oz) can 100% pure pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth.
- Roll out the pie crust onto the lined sheet pan and pour the filling evenly over it.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30–35 minutes until set.
- Allow to cool before slicing into squares or wedges; serve with whipped cream or ice cream as desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (80g)
- Calories: 230
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
