Enjoy a slice of sheet pan pumpkin pie with a dollop of whipped cream on top. Cut your cooking and preparation time by opting for a simpler crust. The perfect pie to serve at parties or for enjoying a slice at home!
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).
Notes
To store: Cover and keep in fridge. Eat within 2-3 days. Makes 24-30 servings depending on size of bars.