Side Pannel
Sheet Pan Pumpkin Pie
Sheet Pan Pumpkin Pie
- Recipe Submitted by Herb on 10/27/2014
Category: Holiday, Eggs, Pies
Ingredients List
- 1 box (2 crusts) Pillsbury Refrigerated Pie Crust
- 1 cup sweetened pumpkin pie filling
- 1/8 cup sugar
- Powdered Sugar for dusting the top
- 1 egg, for egg wash
- One 9x13 sheet pan
Directions
Round up the ingredients.
Whisk the egg to create an egg wash.
Unroll each pie crust. Using a rolling pin, roll them out into thin (1/8-inch or so) sheets. Place the first crust onto the sheet pan, getting it as close to the edges as possible. It's okay if they don't fill the pan.
Evenly spread the pumpkin pie filling onto your bottom crust.
Top it with the other crust. Brush the top with the egg wash. Now sprinkle the sugar evenly all over the top. Gently make some diagonal slices into the top crust for baking.
Bake it at 350 degrees for approximately 20 minutes, or until the top is slightly puffed and golden.
Sprinkle on powdered sugar.
Let it cool and cut into squares.
Whisk the egg to create an egg wash.
Unroll each pie crust. Using a rolling pin, roll them out into thin (1/8-inch or so) sheets. Place the first crust onto the sheet pan, getting it as close to the edges as possible. It's okay if they don't fill the pan.
Evenly spread the pumpkin pie filling onto your bottom crust.
Top it with the other crust. Brush the top with the egg wash. Now sprinkle the sugar evenly all over the top. Gently make some diagonal slices into the top crust for baking.
Bake it at 350 degrees for approximately 20 minutes, or until the top is slightly puffed and golden.
Sprinkle on powdered sugar.
Let it cool and cut into squares.
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