Sheet Pan Pumpkin Pie
Description
This dessert is definitely a party crowd pleaser. It's super delicious with an amazing shortbread-like crust and yummy filling.
Ingredients
Dough:
cooking spray
1 lb. (4 sticks) unsalted butter, at room temperature
1 1/4 c. powdered sugar
1 t. kosher salt
5 c. all-purpose flour, plus more for dusting*
1 large egg
Filling:
2- 15 oz. cans pumpkin puree
2 1/2 c. heavy cream
1 1/2 c. granulated sugar
4 large eggs, lightly beaten
2 t. ground cinnamon
1 t. grated nutmeg
1 t. pure vanilla extract
1/2 t. kosher salt
whipped cream, for serving
Directions
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Position an oven rack in the bottom of the oven. Preheat oven to 350 degrees.
Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10x15 inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
Dough:
Beat butter, powdered sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half of the flour; beat to incorporate; add remaining flour; beat until dough just starts to come together into large, soft clumps. It should hold together when squeezed. Set aside 1/3 of the dough, for decorating the edges.
Press half of the remaining dough into the bottom of the baking sheet until it's completely covered, with no gaps, about 1/4 inch thick. The dough won't be completely smooth. Press remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet.
Bake until dough is a light golden color, 20 - 25 minutes. Let cool completely on a rack.
Meanwhile, knead reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment paper; pat into a disk; roll out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and re-rolling, as needed. Lay all the rounds out on a parchment paper-lined baking sheet or platter.
Beat the egg with a little water; brush tops of each round with the egg wash. Refrigerate until ready to use.
Filling:
Gently whisk together pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
Pour filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. It's alright if part of the rounds sink slightly into the filling.
Bake until the filling is only slightly wiggly when shaken, 50 minutes - 60 minutes. Let cool completely. Wrap and refrigerate overnight.
Serve topped with whipped cream.
16 servings.
*When measuring flour, spoon it into a dry measuring cup and level off the excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.