This weekend was pretty eventful. My fork, a sheet pan pumpkin pie and my legs got quite the workout this weekend trying to get everything ready for homecoming. And the girls were dying to see some of their favorite You Tubers at CVX Live 2019 so one afternoon was devoted to walking around a conference center.
When my oldest was eight, Miley Cyrus' movie had just come out and she had to see it! HAD TO! When my middle was eight, he had to attend his favorite show on TV--Nitro Circus. And now that my youngest is near that age she HAD TO go and see her favorite You Tubers at CVX Live. It's funny how things change in the span of a few years.
We were pretty disappointed by CVX Live. We made it through in under an hour and were disappointed by the fact that half the booths didn't even have anyone at them even though their sign was up. And most people didn't even have anything to really give away. The girls were excited to meet new You Tubers in addition to the ones that they knew but there wasn't anything for them to take away to remember them by. There were a few creative and fun booths but overall it was pretty disappointing. The girls had fun though and as long as they enjoyed themself that is the important thing.
Homecoming was the same day and it was also a success. She turned out beautiful and I loved the dress! We loved her date and as a parent it is a reassuring thing to know that your daughter is in good hands with a good friend at a dance.
But it didn't stop me from being sad with fork in hand. My kids are growing up way too quickly and soon life will be changing more than I am ready for it to. I was comforted by a little fall comfort food and of course that would have to be pumpkin.
This pumpkin sheet pan dinner is absolutely delicious and tastes incredible with a gingersnap crust. It's one of my favorites. I am not a huge pie crust fan and gingersnap or graham cracker crust are my favorite with pumpkin pies.
Sheet Pan Pumpkin Pie
For the Crust:
- 6 cups gingersnap cookies (can substitute gluten free)
- 2 tbsp brown sugar
- 1 cup butter, melted
For the Pie:
- 1 30 oz can pumpkin puree
- 1 ½ cup sugar (can use Swerve granulated, pure cane sugar or granulated white sugar)
- 4 tbsp brown sugar (can use Swerve brown sugar, coconut sugar or brown sugar)
- 1 tbsp ground ginger
- 3 tsp cinnamon
- Pinch of cloves
- 1 tsp salt
- 2 14 oz can evaporated milk or dairy free milk (we used NutPods)
- 4 eggs
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Line a full size sheet pan with aluminum foil, allowing the tin foil to overhang on the sides. Lightly grease the aluminum foil.
In a food processor, blend together the gingersnap cookies until they are coarse crumbs. Add in the sugar and melted butter until combined.
Press the crust evenly into the cookie sheet, pressing the mixture into the pan.
Bake the crust at 350 degrees for 6-8 minutes. Remove and allow crust to cool while preparing the filling. In a large mixing bowl, mix all the pie ingredients until smooth. Pour the pie filling mixture evenly over the crust. Bake at 350 degrees for 30 minutes, then reduce the heat to 325 degrees and cook an additional 15-20 minutes or until center of the pie is slightly jiggly. Remove pie from the oven and allow the pie to cool for 2-3 hours until set. Garnish with whipped cream (we used almond non dairy Reddi Whip).
To store: Cover and keep in fridge. Eat within 2-3 days.
Makes 24-30 servings depending on size of bars.