Searching for methods to simplify your vacation baking? This sheet pan pumpkin pie delivers all of the traditional flavors you like (wealthy, creamy pumpkin pie filling in a buttery, flaky crust), however doubles the servings. What a dream!
I’ve change into a giant fan of sheet pan pies. Not too long ago, I posted an apple pie slab pie, so in fact I needed to observe it with one other traditional, and pumpkin pie was a no brainer. Sheet pan pies (aka “slab pies”) are extremely sensible. They’re straightforward to chop and serve, they yield extra servings, and so they’re tremendous straightforward to move. So, they’re ultimate for bigger gatherings and a complete lifesaver through the vacation season.
Constructed on my traditional pumpkin pie recipe, this pie’s acquired all the pieces you like concerning the traditional simply larger. Made with pumpkin puree and warming spices, the filling is splendidly wealthy and creamy with out being too heavy. Set in a superbly flaky, buttery crust, it’s certain to be a success with anybody who tries it.
Why This Sheet Pan Pumpkin Pie Is a Vacation Recreation Changer
I’m telling you, it’s important to give this recipe a whirl. Right here’s why it’s about to vary the best way you consider vacation baking:
- All of the flavors you like. This recipe makes use of pumpkin puree and a traditional mix of cinnamon, ginger, nutmeg, and cloves to create that nostalgic pumpkin pie taste you understand and love. It’s simply larger this time.
- The perfect texture. Similar to in my conventional recipe, I used heavy cream and only a splash of milk for a superbly creamy and wealthy (however not too heavy) filling. Subsequent to the flaky, buttery crust, it’s laborious to cease at one slice.
- Completely sharable. You know the way the vacations go. So many individuals out and in of the home and at your desk. This pie is ideal as a result of it serves about twice as many individuals as a conventional, spherical pumpkin pie, and it’s simpler to slice and serve.
Substances and Notes
Collect your substances, tie in your apron, and get the blending bowls out. Right here’s what you’ll must make this sheet pan pie. You’ll discover exact measurements within the recipe card beneath.
- All-purpose flour – Make sure you measure it accurately. I exploit a meals scale. With out one I like to recommend the spoon and degree technique.
- Salt – Provides taste and amplifies flavors already current. Don’t depart it out.
- Unsalted butter – COLD and minimize into 1/2-inch cubes. Chilly butter creates pockets of air within the crust because it bakes, providing you with that flaky texture you crave.
- Very chilly water – It have to be very chilly to assist preserve the butter chilly within the crust.
- Pumpkin puree – NOT pumpkin pie filling, which has a bunch of added sugar and spices. You don’t want these right here since you’re including your personal.
- Gentle brown sugar – Make sure you pack it into the measuring cup so as to get the right quantity. Darkish brown sugar would additionally work when you favor a deeper, extra molasses-y taste profile.
- Dairy – Heavy whipping cream AND milk. I discover that utilizing all heavy cream yields a very heavy filling. Including just a little milk units it straight. Each must be at room temperature.
Learn how to Make a Sheet Pan Pumpkin Pie
Right here comes a fundamental overview of tips on how to make slab pumpkin pie. Need extra thorough directions? See the recipe card beneath.
No meals processor? No drawback.
Making pie crust is SO straightforward with a meals processor, however you can too make this dough by hand! Simply minimize the cubed butter into the flour combination till the most important items of butter remaining are about pea-sized. Then add the water and proceed with the remainder of the directions.
Assemble and bake the pie
- Roll out the dough. Flip one of many disks of crust dough out onto a chunk of parchment paper and canopy it with one other piece of parchment paper. Roll the dough out into a ten×15-inch rectangle (to suit the pan), with just a little additional for shaping the crust.
- Dock the crust. Peel one piece of the parchment paper off and drape the dough over the pan. Peel off the opposite piece of parchment and use your arms to suit the crust into the pan. Prick the crust throughout with a fork.
- Chill. Chill the crust within the freezer for Quarter-hour or within the fridge for 30.
Roll the dough out between two items of parchment paper into a ten×15-inch rectangle (to suit the pan), with just a little additional for shaping the crust.
Peel one piece of the parchment paper off and drape the dough over the pan. Peel off the opposite piece of parchment and form the crust. Prick throughout with a fork. Chill within the freezer for Quarter-hour or within the fridge for 30.
Preheat the oven to 350°F and line the pie crust with parchment paper. Fill the crust with pie weights.
Bake for 20-25 minutes. Take away the parchment paper and pie weights and bake for five minutes.
Whisk collectively the pumpkin puree, eggs, egg yolk, and sugar. Then, whisk within the spices, salt, cornstarch, heavy cream, and milk. Take away the crust from the oven and alter the temperature to 375°F. Pour the filling into the crust.
Bake for 30-35 minutes, or till set. Place the pie on a wire rack and let it cool to room temperature, then cowl the pie and chill within the fridge for 4-5 hours.
In case you’d like so as to add the leaves to your pie, you possibly can put aside just a little crust earlier than rolling the crust out and use that later. Use leaf pie crust cutters to chop out the leaves. Prepare the leaves on a cookie sheet lined with parchment paper and bake at 350°F for 10-Quarter-hour. Place the leaves across the edges of the cooled pie.
Ideas for The Good Outcomes
This pie is straightforward to make, however there are some issues it’s worthwhile to know so as to get it excellent. Have a learn via the following pointers and methods:
- Use COLD butter (and preserve it chilly). It’s essential to begin with chilly butter and to maintain the dough (with the butter in it) as chilly as potential till you pop the crust within the oven to blind bake. Chilly butter creates pockets of steam within the dough, which ends up in a flaky, tender crust.
- Ice chilly water. Utilizing very chilly water will assist preserve the butter from melting.
- Don’t over-handle the dough. The warmth out of your arms (and/or over-mixing) may cause the butter to soften. Over-handling the dough can even trigger the glutens within the flour to overdevelop, leading to a tricky, dense crust.
- Chill the dough. Chill the dough for at the least 1 hour earlier than you roll it out. It will assist preserve the butter good and chilly. You’ll additionally wish to chill the crust earlier than blind baking it for a similar cause.
- Crimping suggestions. There’s a honest quantity of filling on this pie, so crimp the crust proper on prime of the lip of the pan to maintain the filling from spilling excessive of the crust. This can even assist the crust keep in place as you blind bake it.
- Dock. After shaping the crust, poke holes in it with a fork for air flow. It will assist preserve the crust from effervescent up.
- Use pie weights. Earlier than blind baking, line the crust with parchment paper and fill it with pie weights (or dry rice or beans). It will assist the crust maintain its form.
- Room temperature eggs and dairy. Let your eggs and dairy (for the filling) come to room temperature earlier than you get began. Any time I skip this step, my pie cracks.
- Don’t over-bake. Over-baking this pie may cause the filling to crack and may yield an disagreeable texture. Bake simply till the perimeters of the filling are set and the middle continues to be the tiniest bit jiggly. The filling will proceed to agency up a bit because it cools.
Ceaselessly Requested Questions
Do I Need to Blind Bake the Crust?
Technically, no, you don’t must. However I do extremely suggest it.
When the crust bakes, it may simply bubble up. As a result of the pumpkin filling is on the lighter aspect, it’s not heavy sufficient to carry these bubbles down and preserve them from pushing up from beneath your filling. Whenever you blind bake the crust, you employ pie weights that assist the effervescent not be a problem. Plus, the edges of your crust are held in place by the pie weights throughout blind baking, guaranteeing that they don’t fall and shrink. In case you don’t blind bake the pie, you’re extra prone to have the effervescent situation. It will probably nonetheless occur even when you blind bake it, but it surely’s much less widespread.
Can I Use a Retailer-Purchased Crust?
You might, when you actually wished to. You’d wish to take two crusts and minimize and press the items collectively till you could have the best pan form. There’s a likelihood that the crust can come aside on the seams when baking although.
Learn how to Retailer
This pie could be made 1-2 days forward of time. As soon as it’s set, wrap it in plastic wrap and retailer it within the fridge till you’re able to serve. As far as leftovers go, right here’s tips on how to preserve them contemporary:
- Fridge. As soon as the pie has set within the fridge (after about 4 hours of chill time), cowl it tightly with plastic wrap. You’ll be able to retailer it within the fridge for as much as 4 days.
- Freezer. Cowl the absolutely set pie in a double layer of plastic wrap. Alternatively, organize slices in a single layer in a freezer-safe hermetic container. You’ll be able to freeze this pie for as much as 3 months. Permit it to thaw within the fridge whenever you’re able to take pleasure in.
Sheet Pan Pumpkin Pie
Get able to simplify your vacation baking. This sheet pan pumpkin pie delivers all of the traditional flavors you like (wealthy, creamy pumpkin pie filling in a buttery, flaky crust), however doubles the servings!
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Make the crust
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NOTE: I make the crust with a meals processor as a result of it’s faster and simpler, however you can too do it by hand by including the cubed butter to all the flour and salt and reducing the butter into the flour till it’s all mixed and the most important items of butter remaining are concerning the measurement of peas. Then add the water and proceed with the remainder of the directions.
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Add 1 1/2 cups (195g) flour and salt to a big meals processor and pulse collectively 2 to three instances.
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Scatter the cubed butter over the flour and course of till a crumbly dough kinds, about 15 seconds. The flour ought to all be coated – not one of the flour must be dry.
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Add the remaining 1 cup (130g) of flour and pulse just a few instances till all the pieces is evenly distributed. The doughy items ought to break up and it ought to look sandy. There shouldn’t be a bunch of massive items remaining. Just a few are wonderful, but it surely must be largely evenly distributed.
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Transfer the combination to a medium mixing bowl and add 4 tablespoons of the ice water. Begin with 4 tablespoons and add from there. Utilizing a rubber spatula, gently fold all the pieces collectively. The crumbs ought to start to kind bigger clusters. In case you pinch a few of the dough and it holds collectively properly, it’s prepared. If the dough falls aside, add 1 extra tablespoon of water and proceed to press till dough comes collectively.
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Pour the dough out onto a chunk of parchment paper or a flippantly floured countertop and work simply sufficient for it to return collectively and kind a ball. Form right into a little bit of a rectangle, then wrap in plastic wrap and refrigerate for at the least an hour or as much as 2 days.
Assemble and bake the pie
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When able to make the crust, place the pie crust onto apiece of parchment paper (NOTE: If you wish to make the leaves, you possibly can take away just a little crust and set it apart for later). You’ll be able to add a contact of flour when you like, however you don’t must. Cowl the crust with one other piece of parchment paper and roll it out with a rolling pin into the oblong form and measurement of your 10 x 15-inch pan, with just a little additional for shaping the crust.
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Peel one piece of the parchment paper off and use the opposite piece of parchment to elevate the pie crust and drape it over the pan. Fastidiously peel off the second piece of parchment paper, then form your pie crust.
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“Dock” the crust by pricking the crust with a fork to permit steam to flee evenly. This helps the crust not bubble up and prepare dinner inconsistently. Freeze the crust for Quarter-hour, or refrigerate for half-hour. You need the crust to be very chilly.
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Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Make sure the parchment paper presses all the best way towards the crust in order that it’s flush. Fill the pie crust with pie weights, rice or beans.
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Bake for 20-25 minutes, or till the crust simply begins to brown. Take away the parchment paper and pie weights and bake for one more 5minutes, or till the crust is flippantly golden.
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Whereas the crust bakes, whisk collectively the pumpkin puree, eggs and light-weight brown sugar in a big mixer bowl. Add the remaining substances and whisk till effectively mixed.
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Take away the crust from the oven when completed baking. Change the oven temperature to 375°F.
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Pour the pie filling into the new crust, then place again within the oven and bake for 30-35 minutes. You’ll be able to add a pie crust defend to maintain the crust from browning an excessive amount of, if wanted.
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When the pie is ready across the edges and the middle is simply set (don’t over bake), take away the pie from the oven and set on a wire rack to chill to room temperature.
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In case you’d like so as to add the leaves, roll out the reserved crust and use some leaf pie crust cutters to chop out the leaves. Bake at 350°F for 10-Quarter-hour, or till flippantly browned.Place the leaves across the edges of the pie.
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Fastidiously cowl the pie, when you can, and place the pie within the fridge to chill utterly, 4-5 hours. Pie could be made 1-2 days forward and refrigerated till able to serve.
- Room temperature: The substances within the pie filling actually do should be room temperature. It helps stop the pie from cracking.
- Shaping the crust: There’s a honest quantity of filling on this pie, so crimp the crust proper on prime of the lip of the pan to maintain the filling from spilling excessive of the crust. This can even assist the crust keep in place as you blind bake it.
Serving: 1sliceEnergy: 288kcalCarbohydrates: 34.2gProtein: 4.3gFats: 15.5gLdl cholesterol: 90.1mgSodium: 255.7mgSugar: 18g
The diet information offered are calculated utilizing a third-party device and are estimates solely. Precise dietary content material might differ based mostly on the substances and types you employ, in addition to portion sizes. For correct outcomes, please seek the advice of a registered dietitian or nutritionist.
