This 16-Serving Sheet Pan Pumpkin Pie Is a ‘One and Done’ Thanksgiving Dessert
The more pie, the better.
You’re hosting Thanksgiving this year, and you’ve got everything perfectly planned: The head count, menu, and schedule have been set, and everything is going according to plan. Then you get a last-minute call from your in-laws. Plans changed, and they’re bringing the out-of-state cousins to your house for dinner — six of them, and they all love pumpkin pie. The more the merrier, of course, but the additions throw a small wrench in your plans. That’s alright. No need to panic. Just make this sheet pan pumpkin pie recipe. It increases your yield without taking too much time. Read on for the instructions, plus a few other tips for feeding last-minute guests.
Pumpkin Pie in a Sheet Pan
This recipe from Food Network can serve 16 people with just one sheet pan. The secret? Using aluminum foil to form walls that extend the sides of the sheet vertically. It’s cute to boot, using individually-cut dough rounds for the crust. This delicious, easy pie is big enough for everyone at the table to have a slice. A quick note: The recipe calls for homemade dough, but if you really want to save time, there’s nothing wrong with using store-bought instead.
Special equipment: a 10-by-15-inch rimmed baking sheet, 1 roll of 18-inch-wide aluminum foil, and a 1-inch round cookie cutter.
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 ¼ cups confectioner’s sugar
- 1 teaspoon kosher salt
- 5 cups all-purpose flour, plus more for dusting
- 1 large egg
- Two 15-ounce cans pumpkin puree
- 2 ½ cups heavy cream
- 1 ½ cups granulated sugar
- 4 large eggs, lightly beaten
- 2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- Whipped cream for serving
- Place oven rack in bottom of oven and preheat to 350 degrees Fahrenheit.
- Line baking sheet with two 24-inch pieces of foil, crisscrossed and hanging over edges on all sides. Fold overhanging foil so it stands up and makes a sturdy wall about 3 inches tall, crimp corners together, and lightly coat bottom with cooking spray.
- To make dough: Beat first three ingredients until smooth. Add half the flour, incorporate, and then add other half, beating until dough forms large, soft clumps, and holds together when squeezed. Set aside ⅓ dough to decorate edges.
- Completely cover bottom and sides (about 1 inch up the foil wall) of baking sheet with remaining dough in a layer about ¼ inch thick, making sure there are no gaps. Bake until light golden, 20-25 minutes; cool completely on rack.
- Knead reserved dough and pat into a disc between two pieces of flour-dusted parchment, roll ⅛ inch thick. Use cookie cutter to cut out about 50 rounds, lay them out, and brush with beaten egg and water. Refrigerate until ready to use.
- Combine filling ingredients and pour into cooled pie shell.
- Press dough rounds in a single line around edges of crust, bake until filling is mostly firm, 50 minutes to 1 hour. Cool completely, wrapping and refrigerating overnight.
- Cut into squares, serve with whipped cream.
There you have it: A pie that delivers on flavor, appearance, and quantity. With the time you saved making it, you can jazz it up with pumpkin spice whipped cream from food blog Berly’s Kitchen? Kimberly Vargo, creator of the site, calls this treat “a light airy classic with a seasonal spin,” and it’s a great, simple way to amp up those fall flavors.
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
- Mix ingredients until stiff peaks form, 4-5 minutes.
- Serve immediately or refrigerate.
This whipped cream is a perfect pairing for pumpkin pie, but is also be yummy on top of your morning coffee. Really, you can use it for just about anything — what isn’t made better with a punch of pumpkin spice?
What about Black Friday breakfast?
If you’re dealing with a higher-than-expected occupant load for Thanksgiving this year, chances are, you’re worried about more than just pie. Maybe you’ve got family staying with you overnight; while you may enjoy Thanksgiving leftovers for breakfast the next morning, that doesn’t mean other people will — so it’s a good idea to have some options on hand. Check out these four high-yield recipes that feed a crowd with just a sheet pan, allowing you to spend your Black Friday searching for discounts instead of sweating in the kitchen.
- Sheet Pan Pancakes: This recipe provides an easy method for homemade pancake batter, but you can use store-bought as well. It serves eight people and is done in under 30 minutes — no flipping required. Check out food blog Dinner Then Dessert to learn more and make it yourself.
- Sheet Pan Banana Cake: Not many traditional Thanksgiving recipes call for bananas, so chances are, you have some ‘nanners quickly browning on your countertops at this point. Don’t let them go to waste! This recipe from food blog Belly Full makes 24 servings and is done in 30 minutes.
- Sheet Pan Breakfast Bake: Looking for something savory? This Sheet Pan Breakfast Bake has you covered. Serve six people in under an hour with classic breakfast favorites like eggs, hash browns, and bacon, all in one pan.
- Sheet Pan Breakfast Pizza: Pizza is always good for breakfast, but it’s even better when it’s covered in fluffy eggs and breakfast sausage. This recipe serves six people and is done in 30 minutes, and with all the protein-packed ingredients, it will keep you full till your lunchtime turkey sandwich.
Thanksgiving is almost here, and with these recipes under your belt, you’ll be prepared no matter what — as long as you have your sheet pan ready. If it’s lost its luster, follow this guide to restore its former glory. Don’t forget to relax and enjoy this special time of year. Happy Thanksgiving!