This sheet pan pumpkin pie takes the classic holiday dessert and scales it up to serve a crowd. It features a rich, spiced pumpkin filling baked in a flaky, all-butter crust, all made in a standard jelly roll pan.
With about 40 minutes of prep and an hour of baking, this is a straightforward way to handle dessert for a large gathering. The decorative cutouts make it look special, and the caramel whipped cream adds a wonderful finishing touch.
Why You’ll Love Sheet Pan Pumpkin Pie
- Baking at a high temperature first helps set the bottom crust quickly, preventing it from becoming soggy under the wet filling.
- Making your own all-butter crust provides a flaky texture and rich flavor that complements the pumpkin filling.
- The homemade caramel whipped cream is a simple addition that adds another layer of flavor to the classic pumpkin spice.
Sheet Pan Pumpkin Pie Ingredients
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Butter: Use cold, unsalted butter cut into small cubes. Keeping it cold is the key to achieving a flaky, tender crust.
- Pumpkin Pie Spice: If you don’t have this blend, you can make your own using 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp each of allspice and cloves.
- Heavy Whipping Cream: For the topping, the cream must be very cold to whip properly into stiff peaks. Chilling your bowl and beaters also helps.
- Brown Sugar: You can use either light or dark brown sugar. Pack it firmly into your measuring cup for an accurate measurement.
Exact quantities are in the recipe card below.
How to Make Sheet Pan Pumpkin Pie
Step 1: Make and Chill the Pie Dough
First, prepare the pie dough. In a large bowl, cut cold butter into a mixture of flour and salt until it forms coarse crumbs. Add ice water to bring the dough together, then divide it, wrap it, and let it chill in the refrigerator for at least 30 minutes.
Step 2: Prepare Decorative Cutouts
Roll out the smaller portion of dough and use cookie cutters to make festive shapes. You will bake about half of these to use as a crisp garnish later. The other half will be placed on the pie unbaked to cook with the filling.
Step 3: Mix the Pumpkin Filling
In a separate bowl, whisk the eggs, then mix in the brown sugar, cream, pumpkin puree, and spices. Stir just until the filling is smooth to avoid making it tough.
Step 4: Assemble and Bake the Pie
Roll out the larger portion of dough and fit it into your sheet pan. Pour in the pumpkin filling and arrange the unbaked dough cutouts on top. The pie bakes in two stages: first at a high heat to set the crust, then at a lower temperature to cook the filling through.
Step 5: Cool, Top, and Serve
Allow the pie to cool completely on a wire rack, which is an important step for the filling to set properly. Right before you’re ready to serve, whip the cold cream with caramel sauce and powdered sugar. Serve slices of pie with the whipped cream and the baked cutouts.
Storage Tips for Sheet Pan Pumpkin Pie
Store leftover pie covered in the refrigerator for up to 4 days. Freezing is not recommended, as the custard filling may become watery when thawed.
Expert Tips for Sheet Pan Pumpkin Pie
- The pie is baked with eggs, so it is important to ensure it’s cooked through. The center should register at least 175°F (79°C) on an instant-read thermometer.
- Keeping the butter and water very cold is essential for a flaky pie crust. If the dough gets warm while you’re working, return it to the refrigerator for 15 minutes to chill.
- This recipe is designed for a 15x10x1-inch pan, often called a jelly roll pan. Using a different size will affect the baking time and thickness of the pie.
- For a smooth custard filling, avoid incorporating too much air. Whisk just until the ingredients are combined.
What to Serve with Sheet Pan Pumpkin Pie?
This pie is wonderful on its own. For a simpler topping, you can serve it with a scoop of vanilla ice cream instead of the caramel whipped cream.
Sheet Pan Pumpkin Pie Recipe FAQs
Can I use a store-bought pie crust?
Yes, you can use about two (14-ounce) packages of refrigerated pie crust. You may need to press the sheets together to create a single piece large enough to fit the pan. The flavor and texture will be different from a homemade butter crust.
My pie cracked on top. What went wrong?
Cracking often happens if the pie is overbaked or if it cools too quickly. Remove the pie from the oven when the center is just barely set. Let it cool gradually at room temperature away from drafts.
Are the decorative cutouts necessary?
No, they are optional but add a nice touch. If you prefer to skip them, you can make a smaller batch of dough for the crust by using 3 cups of flour and 1 cup of butter.
Sheet Pan Pumpkin Pie
Ingredients
For the Pie Crust
- 4 cups all-purpose flour 480g
- 1 teaspoon salt
- 1 1/3 cups cold unsalted butter cut into 1/2-inch cubes, 302g
- 1 cup ice water plus more as needed, 240ml
- Sanding sugar for sprinkling, optional
For the Pumpkin Filling
- 4 large eggs
- 2 cups packed light brown sugar 440g
- 1 cup heavy whipping cream 240ml
- 1 can pure pumpkin puree (822g) 29-ounce
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
For the Caramel Whipped Cream
- 1 1/2 cups cold heavy whipping cream 360ml
- 1/4 cup caramel sauce 60ml
- 2 tablespoons powdered sugar 15g
Instructions
- To make the crust, whisk the flour and salt in a large bowl. Add the cold butter cubes. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually stir in 1 cup of ice water until the dough just comes together. Do not overmix. Divide the dough into two pieces: one about three-fourths of the dough, and the other the remaining one-fourth. Form each into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment paper. On a floured surface, roll out the smaller disk of dough to 1/8-inch thickness. Use small cookie cutters to cut out decorative shapes, like leaves or pumpkins. Place about half of the cutouts on the prepared baking sheet and refrigerate the other half. Sprinkle the cutouts on the baking sheet with sanding sugar, if using. Bake for 5-7 minutes, until light golden. Let them cool completely; these are for garnish later.
- For the filling, lightly beat the eggs in a large bowl. Add the brown sugar, heavy cream, pumpkin puree, pumpkin pie spice, and salt. Whisk until everything is smooth and well combined, but be careful not to overmix.
- On a lightly floured surface, roll the larger disk of dough into a 19x14-inch rectangle. Carefully transfer the dough to an ungreased 15x10x1-inch jelly roll pan. Press it into the bottom and up the sides. Trim any excess and crimp the edges as you like.
- Pour the pumpkin filling into the crust and spread it evenly. Arrange the unbaked, refrigerated dough cutouts on top of the filling.
- Bake for 10 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue to bake for 50-60 minutes. The pie is done when a knife inserted near the center comes out clean and the filling is set. The internal temperature should be at least 175°F (79°C).
- Let the pie cool completely on a wire rack for at least 2 hours. The filling will continue to set as it cools.
- Just before serving, make the whipped cream. In a chilled bowl with an electric mixer, beat the cold heavy cream, caramel sauce, and powdered sugar on medium-high speed until stiff peaks form.
- Cut the cooled pie into squares. Serve each slice with a dollop of caramel whipped cream and one of the baked pastry cutouts for garnish.
