Ingredients
For the crust:
- 2 boxes refrigerated pie crusts 4 crusts total
- 1 egg beaten (for egg wash)
For the filling:
- 2 15 ounce cans pumpkin puree
- 2 cups evaporated milk
- 4 large eggs
- 1 ½ cups packed brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp salt
- 2 tsp vanilla extract
Optional for decoration:
- Extra pie dough scraps for leaf cutouts
- A little sugar for sprinkling
Method
- Preheat your oven to 400°F. Lightly grease a 15x10-inch rimmed sheet pan (also called a jelly roll pan).
- Unroll the pie crusts and overlap them slightly to cover the bottom and sides of the sheet pan. Press the seams together and trim any overhang. Use scraps to patch any thin spots — it doesn’t have to be perfect!
- Pro tip: Use the extra dough scraps for cutouts — just press them out with mini cookie cutters and set aside.
- Blind bake (optional but helpful): For a crispier crust, line the dough with parchment paper, fill with pie weights (or dried beans), and bake for 8–10 minutes. Remove weights and let cool slightly.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and well combined.
- Pour the filling into the prepared crust and smooth out the top. If you’re using leaf cutouts, brush them with egg wash and gently place them on top of the filling.
- Bake for 35–40 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean. If the crust or leaf cutouts brown too quickly, lightly cover with foil halfway through.
- Cool completely before slicing into squares. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if desired