Sheet Pan Pumpkin Pie

Name: Sheet Pan Pumpkin Pie
Prep time: 40 min
Total time: 4 h 20 min
Yield: 20 serving(s)
Ingredients: 4 1/2 c. all-purpose flour, plus more for surface; 1 1/2 c. unsalted butter, cut into 1/2" pieces; 3 tbsp. granulated sugar; 3/4 tsp. kosher salt; 2 tbsp. apple cider vinegar; 3/4 c. ice water (plus more, if needed); 3 c. pumpkin purée; 2 c. heavy cream; 1 c. packed light brown sugar; 4 large eggs, beaten; 2 tbsp. all-purpose flour; 1 tbsp. ground cinnamon, plus more for garnish; 1/2 tsp. ground nutmeg; 1/2 tsp. ground ginger; 2 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 1/2 c. whipped topping, for serving

By Lena AbrahamPublished: Oct 9, 2018

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Yields:

20 serving(s)

Prep Time:

40 mins

Total Time:

4 hrs 20 mins

Jump to recipe

This pie crust is our all-time favorite. In fact, we use it in our pumpkin pie as well! If a press-in dough is more your speed, check out our pumpkin pie bars. They've got a delicious shortbread crust.

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Ingredients

For crust

4 1/2 cups
all-purpose flour, plus more for surface
1 1/2 cups
unsalted butter, cut into 1/2" pieces
3 Tbsp.
granulated sugar
3/4 tsp.
kosher salt
2 Tbsp.
apple cider vinegar
3/4 cup
ice water (plus more, if needed)

For filling

3 cups
pumpkin purée
2 cups
heavy cream
1 cup
packed light brown sugar
4
large eggs, beaten
2 Tbsp.
all-purpose flour
1 Tbsp.
ground cinnamon, plus more for garnish
1/2 tsp.
ground nutmeg
1/2 tsp.
ground ginger
2 tsp.
pure vanilla extract
1/2 tsp.
kosher salt
1/2 cup
whipped topping, for serving

Directions

1. Step 1Place flour and butter into freezer for 30 minutes before starting crust process.
2. Step 2In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form.
3. Step 3With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
4. Step 4Turn dough onto a lightly floured surface. Remove 1/4 of the dough and flatten into a disk (making sure there are no/minimal cracks), and reshape remaining 3/4 dough into another disk. Cover each disk with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
5. Step 5Preheat oven to 425º and grease a 12"-x-17" baking sheet with cooking spray. Roll out larger portion of pie dough into a large rectangle, slightly larger than the prepared baking sheet. Roll up dough on your rolling pin and drape over sheet pan. Gently press dough to fit pan, and trim any overhang. Prick bottom with a fork and refrigerate 30 minutes or freeze 10 minutes.
6. Step 6Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º.
7. Step 7Meanwhile, prepare filling: In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, flour, spices, vanilla, and salt. Pour filling over crust and bake until set and only slightly jiggly in the middle, 40 minutes.
8. Step 8Meanwhile, make decorations: On a lightly floured surface, roll out remaining dough. Cut out small decorations of your choice and place on a small parchment lined baking sheet. Bake until golden, 25 to 30 minutes.
9. Step 9When pie comes out of the oven, add decorative crust and let cool completely. Slice into squares and serve with a dollop of whipped cream and a sprinkle of cinnamon.