Are you searching for a holiday dessert that promises both delightful flavor and effortless preparation, perfect for impressing a large gathering or simply ensuring plenty of delicious leftovers? Your search ends here with this incredible Easy Sheet Pan Pumpkin Pie! This recipe simplifies the art of pumpkin pie making, allowing you to whip up the creamy, spiced filling in a blender in mere moments, ensuring a stress-free baking experience. It’s an ideal choice for anyone looking to enjoy the comforting taste of homemade pumpkin pie without the fuss.
We are delighted to thank Chicago Metallic for their generous sponsorship of this post. As a long-standing supporter of Food with Feeling, their bakeware has become an indispensable part of my kitchen. I honestly can’t recommend their products enough; they consistently deliver quality and performance. Supporting brands like Chicago Metallic helps make this blog possible, allowing us to continue sharing recipes we love with you.
The Ultimate Easy Holiday Dessert: Sheet Pan Pumpkin Pie
This Sheet Pan Pumpkin Pie marks a truly special addition to our holiday recipe collection. For years, I’ve envisioned perfecting a pumpkin pie recipe that breaks free from the traditional round format, offering a unique twist on a beloved classic. I’m absolutely thrilled to finally share this innovation with you, just in time for your festive celebrations. While I will always cherish a classic pumpkin pie, this sheet pan version truly revolutionizes the dessert game, bringing unparalleled convenience and charm to your table.
Why You’ll Love This Sheet Pan Pumpkin Pie
What makes this Sheet Pan Pumpkin Pie an absolute game-changer? It boils down to two key factors: simplicity and versatility. Gone are the days of meticulous crust crimping or striving for that elusive “perfect” pie aesthetic. With this recipe, you simply press the crust into the pan, and you’re halfway there. Even better, the smooth, rich filling comes together in a snap – literally just toss all the ingredients into your blender and process until beautifully smooth. It’s that wonderfully straightforward, making it a perfect choice for busy holiday bakers or anyone new to pie making.
Beyond its ease, this sheet pan format shines when it comes to serving. Holiday gatherings, especially Thanksgiving, often feature an array of tempting desserts, making it hard to commit to just one slice. This pie solves that delightful dilemma. Its rectangular shape allows for effortless cutting into smaller, more manageable portions. Whether you’re feeding a large crowd or simply want to enjoy several small bites without feeling overly full, these perfectly snackable portions are a dream come true. You can serve a generous spread of desserts, knowing everyone can savor a taste of this delicious pumpkin pie.
Elevate Your Baking with Chicago Metallic Bakeware
Before we dive into the delicious details of this recipe, I want to take a moment to elaborate on why Chicago Metallic is my go-to choice for bakeware. For this very pumpkin pie, I relied on their classic 12 x 17 inch sheet pan, which provides the perfect surface area for creating many servings. Additionally, I used their adorable pie crust cutters to craft those charming pumpkin and leaf shapes that adorn the top of the pie. These decorative touches are simple yet effective in adding a festive flair to your dessert.
My enthusiasm for Chicago Metallic baking sheets isn’t just about their aesthetic appeal; it’s rooted in their exceptional quality and durability. These pans are wonderfully thick and robust, resisting warping and staining even after countless uses. This means they’ll stand up to the demands of frequent baking, retaining their excellent condition over time. Moreover, they are incredibly budget-friendly, offering premium performance without breaking the bank. If you’re currently in the market for new baking dishes or simply looking to upgrade your existing collection, I wholeheartedly recommend investing in one of these versatile sheet pans. It’s a kitchen essential you’ll find yourself reaching for again and again, whether for desserts, roasted vegetables, or savory meals.
Key Ingredients for This Vegan Sheet Pan Pumpkin Pie
Crafting this delicious vegan sheet pan pumpkin pie requires a thoughtful selection of ingredients, each playing a vital role in achieving that perfect texture and flavor. Here’s a closer look at what goes into this festive dessert:
- Pie Crust: We start with a specially modified version of my beloved original vegan pie crust recipe. This particular adaptation is designed to perfectly fit a standard 12 x 17-inch sheet pan, ensuring a generous and sturdy base for your pie. It’s incredibly straightforward to prepare and provides an irresistibly flaky foundation that complements the creamy filling beautifully.
- Pumpkin Puree: As this is a larger-than-average pie, we’re doubling down on the star ingredient. You’ll need two full cans of pure pumpkin puree to create the rich, vibrant pumpkin flavor that is the hallmark of any great pumpkin pie. Be sure to use 100% pumpkin puree, not pumpkin pie filling, which often contains added sugars and spices.
- Cornstarch: In place of eggs, which are traditionally used in many pumpkin pie recipes, cornstarch serves as our crucial thickening agent. It helps the pie filling achieve that perfectly firm, yet silky, set, ensuring each slice holds its shape beautifully while maintaining a wonderfully smooth consistency.
- Brown Sugar + Maple Syrup: This dynamic duo provides the ideal level of sweetness and complexity. Brown sugar lends a warm, molasses-like depth, while maple syrup contributes a subtle, natural sweetness and a touch of autumnal flavor that pairs exquisitely with pumpkin. This combination creates a rich, balanced sweetness without being overpowering.
- Seasonings: What would a pumpkin pie be without its signature spice blend? A generous dose of pumpkin pie spice is essential, infusing the filling with fragrant notes of cinnamon, nutmeg, ginger, and cloves. This blend is key to achieving that quintessential cozy, holiday aroma and taste. We also add a touch of salt to balance the sweetness and enhance all the other flavors.
- Milk of Choice: This recipe is wonderfully adaptable to various dairy-free milks. I’ve personally tested it with both plain almond milk and coconut milk, and both yielded fantastic results. Feel free to use your preferred plant-based milk; just ensure it’s unsweetened to control the overall sweetness of the pie. The milk contributes to the filling’s luxurious creaminess.
Tips for Making the Perfect Sheet Pan Pumpkin Pie
Achieving the perfect Sheet Pan Pumpkin Pie is simpler than you might think, especially with a few helpful tips:
- Crust Consistency is Key: When making the pie crust, ensure your vegan butter is very cold and cut into small cubes. This helps create those desirable flaky layers. Don’t overmix the dough; a few pulses in the food processor are usually enough to bring it together without developing too much gluten.
- Don’t Skimp on Chilling: Chilling the pie dough is crucial. It allows the gluten to relax, making the dough easier to roll out, and helps the butter firm up, preventing a soggy crust. Whether for 20 minutes or overnight, this step makes a significant difference.
- Blender Magic for Filling: The beauty of this recipe lies in its blender-friendly filling. A high-speed blender or food processor will ensure a silky-smooth, lump-free pumpkin mixture. Blend until fully incorporated and creamy, scraping down the sides as needed.
- No Pre-baking Necessary: Unlike some traditional pie recipes, this sheet pan version does not require pre-baking the crust. The filling and crust bake together, saving you an extra step and time, making the entire process even more convenient.
- Patient Cooling for Best Set: This is arguably the most important step for a perfectly set pumpkin pie. While it’s tempting to dig in immediately, allowing the pie to cool completely, first on the counter and then in the refrigerator, is essential. This cooling period allows the cornstarch to fully activate and firm up the filling, giving you clean, beautiful slices. Patience will be rewarded with an ideal texture.
- Creative Decorations: The leftover pie dough is perfect for crafting decorative cutouts. Use cookie cutters to create festive shapes like pumpkins, leaves, or stars. Bake these separately until lightly golden and use them to adorn your cooled pie, adding a lovely homemade touch.
Serving Suggestions and Customizations
Once your Easy Sheet Pan Pumpkin Pie is perfectly chilled and set, the serving possibilities are endless. Garnish each slice with a generous dollop of vegan whipped cream for an extra touch of indulgence. A sprinkle of cinnamon or a light dusting of pumpkin pie spice can further enhance the aroma and visual appeal. For those who enjoy a bit of texture, a scattering of chopped candied pecans or walnuts adds a delightful crunch. Consider drizzling a little extra maple syrup or a dash of caramel sauce over each serving for a truly decadent treat.
This pie is wonderfully versatile. While it shines as a Thanksgiving centerpiece, its ease of preparation makes it suitable for any autumn gathering, a cozy weeknight dessert, or even a casual brunch item. You can experiment with different spice blends if you wish, perhaps adding a pinch of allspice or a touch of cardamom for a unique twist. The neutral flavor of the vegan butter and milk means the pumpkin and spice flavors truly pop, making this a satisfying dessert for everyone, including those with dietary preferences.
Sheet Pan Pumpkin Pie
Ingredients
For the crust:
- 4 cups flour
- 1 cup vegan butter
- 1 ½ tsp sugar
- 1 ½ tsp salt
- 7-9 tbs ice water
For the filling:
- 30 oz pumpkin puree, 2 cans
- ⅔ cup brown sugar
- ⅓ cup maple syrup , or agave
- 1 ¼ cup milk, I tested this with plain almond milk AND coconut milk
- 1 ½ teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ cup cornstarch
Instructions
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Lightly grease a 12 x 17 inch baking sheet and set aside.
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In the bowl of a food processor, combine the flour, salt, and sugar. Pulse a few times to combine.
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Add in the cold butter cubes and pulse a few more times so that the butter is roughly the size of peas.
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Add in the cold water, starting with just 4 tablespoons, and pulse 2 times. Add in 3 more and pulse a couple more times. Test out the dough by pressing some together between your fingers. If it holds together then it’s ready. If it’s still really crumbly then add in more water, 1 tablespoon at a time. Mine is always perfect with 7 total tablespoons but you may need a little more or less.
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On a lightly floured surface, pour out the dough and work it so that’s it’s mostly pressed together. Tear off roughly 20% of the dough to be used separately for decorations and form the remaining dough into a disc. Wrap the discs individually in plastic wrap and CHILL for 20 minutes or even overnight.
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When ready to use the dough, let it sit on the counter for a couple minutes to warm up a bit. Roll the larger dough disc out so that it will fit in your prepared pan with about 1/2 an inch hanging over the edges. Place it in your pan and place in the fridge while you make the filling.
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Pre-heat your oven to 350 degrees F.
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In a high speed blender or food processor, combine all of the pie filling ingredients (pumpkin puree, brown sugar, maple syrup, milk, vanilla, pumpkin pie spice, salt, and cornstarch) and blend until creamy and smooth.
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Pour the pie filling into your chilled crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth and even.
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Bake in the oven for 45-50 minutes. The top should appear firm and the crust should be lightly browned around the edges.
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Once baked, remove from the oven and let cool completely on the counter. Transfer to the fridge and allow to chill thoroughly. The cooling process is crucial for the pie to firm up properly, so resist the urge to slice it right away!
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Roll out the remaining 20% of dough to use as decoration. Cut out shapes as desired using cookie cutters and bake for 7-10 minutes until lightly browned. Place these baked decorations on top of the completely cooled pie as desired. Serve and ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.