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Sheet Pan Pumpkin Pie


  • Author: Garianne Gagliardi

Ingredients

Scale

Pie Crust:
4 sticks unsalted butter, at room temperature
1 1/4 cup confectioners sugar
1 tsp kosher salt
5 cup all-purpose flour, plus more for dusting
1 large egg

Pie Filling:
2 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp pure vanilla extract
1/2 tsp kosher salt
Whipped cream, for serving


Instructions

  • preheat to 350F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray. 
  • For the dough: Beat the butter, confectioners’ sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. Set aside 1/3 of the dough for decorating.
  • Press half the remaining dough into the bottom of the baking sheet until it is completely covered. Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack. 
  • Meanwhile, roll out extra dough to about 1/8 inch thick. Cut out rounds with a piping top OR what would work better: a 1-inch round cookie cutter. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use. 
  • For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well. Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream. 

Notes

Some things I used worth noting:
-10-by-15-inch rimmed baking sheet
-handheld beater
-piping tops to cute out circle decorations
-cooking spray so the crust doesn’t stick