Recipe For Pumpkin Pie In A Sheet Pan

Line baking sheet with parchment paper.

Recipe for pumpkin pie in a sheet pan. Pour mixture onto pie crust and bake for 35 40 minutes or until a toothpick comes out clean. In a separate bowl mix pumpkin pie ingredients until fully smooth and no lumps are present. Preheat oven to 375.

Gently whisk together the pumpkin cream granulated sugar eggs cinnamon nutmeg vanilla and salt in a large bowl until blended well. Combine flour and 1 2 teaspoon salt in medium bowl. 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.

1 tsp kosher salt. Gradually stir in 1 cup water with fork adding enough additional water just until flour is moistened. Press crust firmly into bottom and sides of pan to avoid any bubbles in crust during prebake.

Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gently whisk together the pumpkin cream granulated sugar eggs cinnamon nutmeg vanilla and salt in a large bowl until blended well. Press the rounds in a single line all around the edges of the crust.

Prebaking the crust is essential to ensure bottom of crust bakes all the way through once filled. Get one of our pumpkin pie in a sheet pan recipe and prepare delicious and healthy treat for your family or friends. 2 cups heavy cream.

Heat oven to 425 f. 1 lb s 4 sticks unsalted butter at room temperature. Roll out larger portion of pie dough into a large rectangle slightly larger than the prepared baking sheet.