Pumpkin Sheet Pan Pie
Pumpkin Sheet Pan Pie
Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
45 min
Prep Time
02 hrs 45 min
Total Time
24
servings Ingredients
Crust
4 cups all-purpose flour
12 teaspoon salt
1 13 cups cold Land O Lakes® Butter, cut into chunks
1 cup cold water, divided, plus additional as needed
Filling
2 cups firmly packed brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 (29-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
Caramel Whipped Cream
1 12 cups Land O Lakes® Heavy Whipping Cream
14 cup caramel ice cream topping
2 tablespoons powdered sugar
How to make
-
STEP 1
Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.
-
STEP 2
Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup cold water with fork, adding enough additional water just until flour is moistened.
-
STEP 3
Divide dough into one-fourth and three-fourth portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
-
STEP 4
Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.
-
STEP 5
Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
-
STEP 6
Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.
-
STEP 7
Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temperature to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.
-
STEP 8
Beat chilled whipping cream, caramel sauce and powdered sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.
-
STEP 9
Serve pie with a dollop of whipped cream and crust cut-out garnish.
Tip #1
To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.
Tip #2
While not required, when making whipped cream it's best to chill the bowl beforehand—it makes the process go faster.
360 Calories
21 Fat (g)
90 Cholesterol (mg)
270 Sodium (mg)
40 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
Featured In
COLLECTION
Pumpkin For Dessert
These seasonal dessert recipes feature the iconic and delicious fall flavor of pumpkin . But we’re not just talking about pumpkin pie here; we have all sorts of goodies from pumpkin fudge and cakes to pumpkin cookies and tarts.
See Recipes