Tuesday, November 1, 2016

Pumpkin Sheet Cake

Pumpkin Sheet Pie
This PUMPKIN SHEET PIE is so easy and feeds a crowd! It is thinner than traditional Pumpkin Pie but has that a same great flavor! This is a fall "must-try"!
Borrowed and Shareing
  • 1 box refrigerated pie dough, 2 rolls, I always go with Pillsbury, and roll them together. You can make a Homemade Pie Crust as well.
  • 30 ounces pumpkin puree
  • 1¼ cups heavy cream
  • ¾ cup evaporated milk
  • 6 eggs
  • 1¾ cups brown sugar
  • ¼ cup sugar
  • 2 teaspoons pumpkin pie spice
  • ¾ teaspoon salt
  1. Preheat oven to 375 degrees F.
  2. Spray a jelly roll pan (15x10x1 inch) with cooking spray.
  3. Roll pie crust dough to fit the size pan you use. Roll 1 inch extra all around so as to create an edge. You can flute it if you like for a fancier look.
  4. In a large bowl, combine all filling ingredients together and beat well.
  5. Pour filling into the crust and bake for 25 to 30 minutes at 375 degrees F or until the filling is set.
  6. Top with whipping cream.
This Pie Curst is so easy and tastes so good!
  • 2½ cups flour
  • ½ teaspoon salt
  • ¾ teaspoon sugar
  • 1 cup cold butter
  • ¼ to ½ cups ice water
  1. Combine flour, salt and sugar in a medium bowl. Cut in the butter with a fork until mixture is crumbly. Add cold water, starting with ¼ cup, adding a little at a time, until perfect consistency is reached.
  2. Separate dough in half for two pies, or one top and one bottom for one pie.
  3. Roll out and place in pie pan. Flute edges. Poke holes in the bottom of crust prior to baking. Bake at 425 degrees F for 15 minutes.
  4. This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

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