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Pumpkin Sheet Pie

Recipe Level: Easy to Moderate, Moderate

This beautiful pumpkin sheet pie is the perfect way to feed a large crowd for Thanksgiving! By doubling the traditional filling and using a jelly roll pan this dessert serves twice as many. The filling is full of classic spices; like cinnamon, ginger, nutmeg and cloves. The best part is you get equal parts pastry and filling in each bite! And don't forget the whipped cream!

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

*This blog post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

Pumpkin Sheet Pie

You can make this pumpkin sheet pie as fancy or as simple as you like. I found a fun maple leaf cookie cutter at my local Bulk Barn store and thought it would be cute to make little leaves out of the pastry to decorate the sheet pie. Then, I hand drew veins on each leaf to add texture and to bring the leaves to life. This step isn’t necessary but it definitely adds to the beauty of this pumpkin sheet pie! You can find lots of cookie cutter options at your local Bulk Barn, so have fun and get inspired!

Can you Freeze Pumpkin Pie?

You definitely can! Just make sure to completely cool the pie before placing it in the freezer. Wrap the cooled pie in plastic wrap to cover and then some heavy-duty foil. Make sure to freeze your sheet pie on a flat surface or you will end up with a wonky shaped pie.

Pumpkin Sheet Pie
Pumpkin Sheet Pie

Ingredients

  • All-purpose flour
  • Unsalted butter
  • Crisco (shortening)
  • Pumpkin puree
  • Eggs
  • Whipping cream
  • Brown sugar & granulated sugar & coarse sugar
  • Ground cinnamon, ground ginger, ground cloves, ground nutmeg
  • Vanilla extract
  • Salt
Pumpkin Sheet Pie
Pumpkin Sheet Pie

How To Make A Pumpkin Sheet Pie

Technique

It may look a little intimidating to pull this pie off but I promise you I wrote out each step to simplify things and added images to go with it. This can help give you a visual as well so you can make it along with me ;).  If you’ve made a regular pie before then you have your basics down pat! You are simply going to shape your dough in a rectangle, making two rectangles and piecing them together. There’s no need to blind bake this pumpkin pie as the layers of filling to pastry is much thinner.

Transferring pie dough to your pan

This part can be tricky for some! So, I’ve tried to make this step as easy as possible for you. Since this recipe works with larger pieces of pastry it’s best to roll your pastry between 2 pieces of parchment paper. Then, all you have to do is peel one layer of parchment paper off, pick up the pastry and flip it into your pan! Voila! I’ve also added images to help you if you’ve never tried this method before.

Step One: Make pastry using a food processor and let it rest in the fridge for at least 30 minutes. You should have 2 rectangles of pastry.

Pumpkin Sheet Pie

Step Two: Cut one rectangle in half. Wrap half in plastic and place back in the fridge. Combine the rest of the pastry to make one large rectangle.

Pumpkin Sheet Pie

Step Three: Now you should have one large rectangle. Cut the rectangle in half.

Pumpkin Sheet Pie

Step Four: Place dough between 2 pieces of parchment paper. Using a rolling pin, roll pastry out in-between the parchment paper to a 10″ x 14″ rectangle.

Pumpkin Sheet Pie

Step Five: Slowly peel back the top piece of parchment paper. Now using the bottom parchment paper carefully flip the dough into your pan leaving approx. 1″ overhang. Then fold pastry edges under itself. Using a fork press gently to create a pattern around all the edges. Use the fork and prick the bottom of the pastry all over.

Step Six: Add pumpkin pie filling and spread out evenly.

Pumpkin Sheet Pie

Step Seven: Cut out leaves from the reserved pastry, and draw veins on the leaves if desired. Bake leaves separately and add to pumpkin pie once cooled.

Step Eight: Decorate sheet pie with leaves.

Pumpkin Sheet Pie

Happy Fall Baking Friends.

I hope your family and friends love this sheet pie as much as my family does.

Pumpkin Sheet Pie
Pumpkin Sheet Pie
Print

Pumpkin Sheet Pie

This beautiful pumpkin sheet pie is the perfect way to feed a large crowd for Thanksgiving! By doubling the traditional filling and using a jelly roll pan this dessert serves twice as many. The filling is full of classic spices; like cinnamon, ginger, nutmeg and cloves! The best part is you get equal parts pastry and filling in each bite!

  • Author: Alie Romano
  • Prep Time: 2 hours
  • Cook Time: 45 mins
  • Total Time: 2 hours 45 mins
  • Yield: 25 1x
  • Category: Dessert
  • Cuisine: Canadian

Ingredients

Units Scale

Pastry

  • 4 cups all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • 1 cup unsalted butter, cold and cut into cubes, divided
  • 1 cup crisco, cold (shortening), divided
  • 1/2 cup cold water, divided

Filling

  • 4 cups pumpkin puree
  • 4 eggs
  • 1 cup whipping cream
  • 2/3 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon each ground cloves, and nutmeg
  • 1 teaspoon vanilla

Topping

  • 1 egg, for an egg wash
  • Coarse sugar (optional), for decorative leaves
  • Whipping cream, to serve

Instructions

*** For this recipe it is best to make your pastry in two batches. You want to keep your pastry cold and handle the pastry as little as possible. This is best achieved if you make two smaller batches rather than one large batch. ***

  1. In a food processor add 2 cups flour and 1/4 teaspoon salt, blend until incorporated.
  2. Add 1/2 cup cold butter cubes and pulse until butter resembles crumbs.
  3. Next, add 1/2 cup crisco/shortening in chunks and pulse until mixture resembles little crumbs (don’t overmix).
  4. Slowly add 1/4 cup cold water and pulse until the dough forms into a ball (you may not need all the water, once the dough starts to come together stop adding water, you don’t want the dough to be wet).
  5. Flatten dough into a rectangle, wrap in plastic and refrigerate for 30 minutes or overnight until ready to use.
  6. Repeat steps 1 – 5. You should now have two rectangles of pastry.
  7. While the pastry rests, make your filling. In a large bowl add all ingredients together; pumpkin puree, eggs, whipping cream, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg and vanilla. Whisk until smooth and well blended. Set aside.
  8. Preheat oven to 375˚F. Set out a jelly roll pan approx. 18″ x 12″ x 1″.
  9. Once both rectangles of dough have chilled, transfer to a work surface. First, cut one rectangle in half, wrap in plastic and place back in the fridge (note: this will be the pastry that you make decorative leaves from).
  10. Next, combine the rest of the pastry to make one large rectangle (see images above for a reference).
  11. Now, cut the long rectangle in half to create two squares. These rectangles will be your base for your pie. Work one piece at a time so it’s easier to roll out and place in the pan.
  12. Tear two large pieces of parchment paper. Dust one piece with flour and place your pastry in the centre, dust with flour and place the other piece of parchment paper on top of the pastry. Using a rolling pin, gently roll pastry out in-between the parchment paper to a 10″ x 14″ rectangle.
  13. Slowly peel back the top piece of parchment paper. Now using the bottom parchment paper carefully flip the dough into your pan leaving approx. 1″ overhang (the 14″ will line up with the 12″ length on your pan). You should now have half the pastry in your pan. Slowly peel the remaining parchment paper off and gently press your dough into the sides of the pan.
  14. Repeat steps 12 and 13 with the remaining pastry and overlay your pastry so you have one large piece covering the entire pan. Patch any gaps and press the centre seam together.
  15. Fold pastry edges under itself. Using a fork press gently to create a pattern around all the edges. Use the fork and prick the bottom of the pastry all over.
  16. Place your entire pan into the freezer for 10 minutes. This is very important to firm up your pastry before baking.
  17. Once pastry is firm and rested, pour your filling in and spread out evenly.
  18. Make an egg wash; whisk 1 egg and 1 tablespoon of water together. Brush the egg wash over the edges of the pastry. Set egg wash aside.
  19. Bake pie in the bottom third of the oven for 30 – 35 minutes or until the middle is no longer jiggly. Let pie cool on cooling rack.
  20. Meanwhile, make your leaves to decorate the pie. Roll out your last piece of pastry on a floured work surface, cut out leaves and using a sharp knife draw veins on each leaf (optional). You’ll want approx. 28 leaves depending on the size of your cookie cutter. Place leaves on a cookie sheet and pop them in the freezer for 10 minutes.
  21. Then brush with the remaining egg wash (and sprinkle with coarse sugar).
  22. Bake leaves in the middle of the oven for 10-12 minutes, watching carefully.
  23. Once pie and leaves have cooled, decorate the edges of the pie with your leaves.

Notes

Serve with fresh whipping cream.

You can freeze this pumpkin sheet pie – just make sure to completely cool the pie before placing it in the freezer. Wrap the cooled pie in plastic wrap to cover, and then some heavy-duty foil. Make sure to freeze your sheet pie on a flat surface.

Nutrition

  • Serving Size: 1 of 28
  • Calories: 255
  • Sugar: 9.4g
  • Sodium: 103mg
  • Fat: 16.2g
  • Saturated Fat: 8.2g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 25g
  • Fiber: 1.6g
  • Protein: 3.2g
  • Cholesterol: 50mg

Keywords: Pumpkin Pie, Sheet Pie, Thanksgiving, Dessert

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

FAQ’s

Can you freeze pumpkin pie?

You definitely can! Just make sure to completely cool the pie before placing it in the freezer. Wrap the cooled pie in plastic wrap to cover and then some heavy-duty foil. Make sure to freeze your sheet pie on a flat surface or you will end up with a wonky shaped pie.

What’s the difference between a sheet pie and a regular pie?

The main difference between a sheet pie and a regular pie is the size. A sheet pie typically feeds a crowd and will have less filling, meaning you’ll get equal parts filling to pastry compared to a pie where there will be a lot of filling in the deep pie dish.

How many people will a pumpkin sheet pie feed?

The best part about a sheet pie is the size! You can feed a crowd and cut sizes into small or large pieces. A typical sheet pie will have approx. 24 slices.

This blog post has been sponsored by Bulk Barn Canada. All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe! Let me know in the comments if you enjoyed this Pumpkin Sheet Pie.

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Marnie Strauch
Marnie Strauch
2 years ago
Rating :
     

This looks amazing! What a great idea for a large family Thanksgiving dessert. The pumpkin squares also look delicious. Can’t wait to try them.
I just made your apple “crisp” recipe and it was a huge success with the family!

Glen McClintock
Glen McClintock
2 years ago
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Soo good

Joyce
Joyce
2 years ago
Rating :
     

I love how the nutrition information is also included. Definitely worth trying

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Spread some love with these cute heart shaped sandwich cookies. Each cookie features a soft buttery sugar cookie, filled with sweet raspberry buttercream icing and topped with pink sugar crystals for a crispy bite. They make the perfect cookie for Valentine's Day or any special occasion. 

Alie Romano

Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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