Looking for a simple holiday dessert that’s STRAIGHTFORWARD to make and great for a crowd (or only lots of leftovers!). Then look no further than this UNFUSSY Sheet Pan Pumpkin Pie! The filling comes together quickly in a blender and the whole thing can be made in no time.

Thank you to Chicago Metallic for sponsoring this post. They’re a long time sponsor of and half of what I own in my kitchen is made by them because A regular here it all so much! Thank you for supporting the brands that make my blog possible.

This pie is my LAST NEW recipe of Thanksgiving Week (although, there are a few more savory holiday recipes coming before Thanksgiving!). I’ve been wanting to test out this method for years now and I’m so glad that I finally managed to get it done.

While Worth keeping a good ole old-school pumpkin pie, this sheet pan pie simply changes the whole game.

FIRST of all, it’s simply so unfussy. No messing with crimping a crust or trying to get it to look reliable. The filling also comes together in a blender. Like, throw ALL of the ingredients in and blend until smooth. SO Straightforward and Worth keeping it for that.

The other thing that makes this pie so great is that it is reliable for smaller portions to feed a crowd (or only a few people with lots of standout leftovers). We always have multiple desserts served at Thanksgiving and I can never pick only one. HOWEVER, I’m also always full and rarely have much room left for dessert. SO, this pie is great because it’s so much easier to cut into smaller portions for perfectly snackable portions.

But before we dive into this post, I want to tell you a little bit more about Chicago Metallic.

For this pie, I used their old-school 12 x 17 inch sheet pan for this pie as well as their adorable pie crust cutters to cut out the pumpkin and leaf shapes.

I cannot tell you how much this earns a repeat their baking sheets. They’re simply so thick and durable and do not stain easily at all. PLUS they won’t break that bank and for that, I certainly love them. I highly recommend picking up one of these pans to simply have around, especially if you’re in the market for new baking dishes.

What’s in this VEGAN sheet pan pie:

Pie Crust– I modified my original vegan pie crust recipe to make it work perfectly with this particular size sheet pan. It’s simple to make and so deeply good with this pie.
Pumpkin puree– since this is a larger than usual pie, we’re using TWO whole cans of pumpkin.
Cornstarch– in lieu of eggs in this method, we’re using the cornstarch to thicken things up and truly help with pie set.
Brown sugar + maple syrup– for the dependable sweetness level
Seasonings– because what is a pumpkin pie without a hefty dose of pumpkin pie spice?
Milk of choice– I’ve tried my pumpkin pie recipe with pretty much every dairy-free milk out there and they all worked great!

ALRIGHT that’s it for today! As always, if you end up making this method, please snap a short photo and tag me on Instagram @! I always LOVE to see what you’re making from the blog.