Pumpkin Pie Sheet for a Holiday Crowd

So it’s holiday season, you’re feeding a crowd, and someone says, “Can you bring pumpkin pie?” Sure—but make it big. This Pumpkin Pie Sheet delivers all the creamy, spiced goodness of classic pumpkin pie without juggling multiple crusts or fighting over who gets the last slice.

One pan. Holiday hero status unlocked.

Why This Recipe Is Awesome

• Feeds a holiday crowd with ease
• All the flavor of pumpkin pie, zero pie drama
• Easy to slice into neat squares
• Perfect for potlucks, Thanksgiving, and family gatherings
• Tastes even better the next day

This is comfort food on a large scale.

Ingredients You’ll Need

For the Crust

• 2½ cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• ½ tsp salt
• 5–6 tbsp cold water

For the Pumpkin Filling

• 2 cans (15 oz each) pumpkin puree
• 1½ cups brown sugar
• 4 large eggs
• 1 cup heavy cream
• 2 tsp cinnamon
• 1 tsp ginger
• ½ tsp nutmeg
• ½ tsp cloves
• 1 tsp vanilla extract
• ½ tsp salt

Optional: whipped cream for serving

Step-by-Step Instructions

1. Preheat the oven.
   Set it to 350°F (175°C). Line a large 10×15-inch sheet pan with parchment paper.
2. Make the crust.
   Combine flour, sugar, and salt. Cut in butter until crumbly. Add cold water until dough forms.
3. Press crust into pan.
   Press dough evenly into the bottom of the sheet pan. Dock with a fork.
4. Pre-bake the crust.
   Bake for 10 minutes. Remove and let cool slightly.
5. Make the filling.
   Whisk pumpkin puree, brown sugar, eggs, cream, spices, vanilla, and salt until smooth.
6. Pour filling.
   Pour filling evenly over the warm crust.
7. Bake.
   Bake for 45–50 minutes until the center is set with a slight jiggle.
8. Cool completely.
   Let cool at room temperature, then refrigerate at least 3 hours.
9. Slice and serve.
   Cut into squares and serve with whipped cream.

Common Mistakes to Avoid

• Skipping pre-bake: Soggy crust sadness.
• Overbaking: Dry pumpkin pie is a crime.
• Cold eggs: Blend better at room temp.
• Rushing chill time: Structure matters.
• Using pumpkin pie filling: Use pure pumpkin only.

Alternatives & Substitutions

• Store-bought crust: Totally acceptable.
• Dairy-free: Use coconut cream.
• Spice shortcut: Pumpkin pie spice works.
• Less sweet: Reduce sugar slightly.
• Extra flavor: Add maple syrup.

IMO, this is better than individual pies—less stress, same comfort.

FAQ (Frequently Asked Questions)

How many people does this serve?
About 18–22 servings.

Can I make this ahead of time?
Yes. Best made a day before.

Do I need to refrigerate leftovers?
Absolutely. Pumpkin pie needs chilling.

Can I freeze it?
Yes. Freeze slices up to 2 months.

Does it taste like regular pumpkin pie?
Exactly—just easier to serve.

Can I add a topping?
Whipped cream is non-negotiable.

Final Thoughts

This Pumpkin Pie Sheet is cozy, classic, and perfect for feeding a holiday crowd without the usual pie stress. One pan, big comfort, zero chaos.

Bake it once, and it’ll become a holiday staple.