What if creating the iconic pumpkin pie dessert didn't have to involve intricate crust-making and hours of oven time? Introducing the sheet pan pumpkin pie. It is the perfect pie recipe for serving to crowds, or enjoying at home.
This recipe is best served during the fall. It's not one of our usual five ingredient or less recipes so if you're a pumpkin lover looking for easy pumpkin recipes, try some donuts, waffles or cookies.
You'll need some simple staples to make this sheet pan pie crust:
For the Crust:
- gingersnap cookies or graham crackers
- brown sugar
For the Pie:
- pumpkin puree
- brown sugar
- ground ginger
- evaporated milk
- vanilla extract
Preparation for your crust:
- Preheat your oven to 350°F (175°C). Line a full-size sheet pan with aluminum foil, making sure the foil overhangs the sides for easy lifting. Lightly grease the foil with cooking spray or butter.
- In a food processor, pulse the gingersnap cookies until they are reduced to coarse crumbs.
- Add the sugar and melted butter to the food processor and blend until the mixture is well combined.
- Press the gingersnap crust mixture evenly into the bottom and sides of the prepared sheet pan.
- Bake the crust for 6-8 minutes at 350°F (175°C). Then, remove the pan from the oven and let the crust cool while you prepare the filling.
Filling and Baking:
- In a large mixing bowl, whisk together the cream cheese, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin puree, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Pour the pumpkin pie filling into the cooled gingersnap crust in the sheet pan.
- Bake the pie at 350°F (175°C) for 30 minutes. Then, reduce the heat to 325°F (165°C) and bake for an additional 15-20 minutes, or until the center of the pie is slightly jiggly when shaken.
- Remove the pie from the oven and let it cool for at least 2-3 hours, or until it is completely set.
- Once the pie is set, slice it into squares and serve it with whipped cream, ice cream, or your favorite toppings. Enjoy!
You can enjoy this dessert even if you have food allergies, intolerances or dietary preferences.
- Gluten free: Use gluten free gingersnaps or graham crackers.
- Dairy free: Substitute dairy free butter and dairy free evaporated milk.
- Vegetarian: This recipe is naturally vegetarian
To store: Cover and keep in fridge. Eat within 2-3 days.
This recipe makes 24-30 servings depending on the size you cut your pie slices.
- For a richer flavor, you can use homemade pumpkin puree instead of canned pumpkin puree.
- If you don't have a food processor, you can crush the gingersnap cookies in a ziplock bag using a rolling pin.
- Be sure to let the pie cool completely before slicing it, or the filling will ooze out.
Both work! Canned puree is convenient and readily available, while fresh pumpkin offers a slightly richer flavor. If using fresh pumpkin, roast and puree it yourself before adding it to the recipe.
A rimmed baking sheet is ideal, as it will contain any bubbling filling.
yes, you can use whole milk or dairy free heavy whipping cream in place of the evaporated milk. It may change or alter the texture and taste of the recipe.
Absolutely! Customize your Sheet Pan Pumpkin Pie by adding chopped nuts, raisins, or even a swirl of cream cheese for added texture and flavor.
A standard half-sheet pan (approximately 18 x 13 inches) works well for this recipe. Ensure the pan has a sufficient rim to contain the pumpkin filling.
Sheet Pan Pumpkin Pie
- For the Crust:
- 6 cups gingersnap cookies
- 2 tablespoon brown sugar
- 1 cup butter melted
- For the Pie:
- 1 30 ounce can pumpkin puree
- 1 ½ cup sugar
- 4 tablespoons brown sugar
- 1 tablespoon ground ginger
- 3 teaspoon cinnamon
- Pinch of cloves
- 1 teaspoon salt
- 2 14 ounce cans evaporated milk
- 4 eggs
- 1 teaspoon 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).