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
Ingredients
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees F.
- Spray a jelly roll pan (15x10x1 inch) with cooking spray.
- 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.
- In a large bowl, combine all filling ingredients together and beat well.
- Pour filling into the crust and bake for 25 to 30 minutes at 375 degrees F or until the filling is set.
- Top with whipping cream.
This Pie Curst is so easy and tastes so good!
Ingredients
- 2½ cups flour
- ½ teaspoon salt
- ¾ teaspoon sugar
- 1 cup cold butter
- ¼ to ½ cups ice water
Instructions
- 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.
- Separate dough in half for two pies, or one top and one bottom for one pie.
- 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.
- 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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