Easy Sheet Pan Pumpkin Pie Recipe with 4 Ingredients

Imagine the warm, inviting aroma of pumpkin pie wafting through your kitchen, instantly transporting you to cozy autumn days. This Sheet Pan Pumpkin Pie (Easy 4 Ingredient Recipe) is not just a dessert; it’s an experience that brings smiles, laughter, and maybe even a happy dance or two. With its crisp edges and creamy filling, this dish is perfect for gatherings or quiet nights at home. You’ll find yourself daydreaming about that first bite—sweet, spiced goodness wrapped in flaky perfection.

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Now, picture this: your friends gather around the table, forks poised like tiny warriors, ready to dive into a slice of this delightful creation. Each bite bursts with flavors reminiscent of fall—cinnamon, nutmeg, and just enough sweetness to make your heart flutter. It’s an easy recipe that screams “I’m effortless yet fabulous!” Ideal for Thanksgiving or any day you crave a taste of comfort, this pie will have everyone asking for seconds.

Sharing this recipe at last year’s Thanksgiving dinner brought smiles and compliments from family—it quickly disappeared!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pumpkin puree for the best flavor—skip the pie filling for no added sugars.

• Sweetened Condensed Milk: This adds creaminess and sweetness; don’t try substituting unless you’re feeling adventurous!

• Pumpkin Pie Spice: A mix of cinnamon, nutmeg, and clove; homemade blends add an extra kick.

• Prepared Pie Crust: Opt for store-bought for ease or make your own if you’re feeling ambitious!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking—no one likes a soggy bottom!

Prepare the Baking Sheet: Line a rimmed baking sheet with parchment paper or spray it lightly with non-stick cooking spray. This makes cleanup a breeze!

Mix the Filling: In a large bowl, combine canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir until well-blended—this will smell heavenly!

Spread the Mixture: Pour your filling into the prepared pie crust on the baking sheet. Spread evenly using a spatula—just like spreading butter on toast!

Bake to Perfection: Place it in the oven and bake for 45-50 minutes until set but slightly jiggly in the center. Your kitchen will smell like autumn magic.

Cool and Serve: Let it cool completely before slicing into squares. Serve with whipped cream or ice cream for that extra indulgence!

Enjoy savoring every bite as you share this delightful dessert with loved ones!

Perfecting the Cooking Process

To get the best results with your Sheet Pan Pumpkin Pie, preheat your oven while you mix your filling. Pour it into a prepared sheet pan and bake until set for a perfectly balanced texture.

Add Your Touch

Feel free to swap out the spices or add a splash of vanilla extract for deeper flavor. You can even top the pie with whipped cream or toasted pecans to personalize it further.

Storing & Reheating

Store any leftovers covered in the fridge for up to four days. Reheat individual slices in the microwave for about 30 seconds to enjoy warm flavors again.

Sharing my first experience making this pie brings smiles; my family devoured it and begged for more, declaring it a new favorite at our Thanksgiving table.

FAQ

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly for the Sheet Pan Pumpkin Pie.

What spices are best for pumpkin pie?

Cinnamon, nutmeg, and ginger create the classic flavor profile everyone loves.

How do I know when my pie is done baking?

The filling should be set and pass the toothpick test to ensure it’s baked through.

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Sheet Pan Pumpkin Pie

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• Author: homerecipeseasy
• Total Time: 1 hour
• Yield: Serves approximately 12 1x

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Description

Get ready to indulge in the holiday spirit with this Sheet Pan Pumpkin Pie, a delightful twist on the classic dessert! With just four simple ingredients, this recipe delivers a creamy filling enveloped in a golden crust, perfect for festive gatherings or cozy nights at home. Each slice captures the essence of fall with warm spices and comforting sweetness that will leave everyone asking for seconds. Easy to prepare and sure to impress, this pumpkin pie will quickly become your new go-to dessert for any occasion.

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) canned pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 2 tsp pumpkin pie spice
• 1 prepared pie crust (store-bought or homemade)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Line a rimmed baking sheet with parchment paper or lightly spray it with non-stick cooking spray.
3. In a large bowl, mix together the canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice until well combined.
4. Pour the filling into the prepared pie crust on the baking sheet and spread evenly using a spatula.
5. Bake for 45-50 minutes, until set but slightly jiggly in the center.
6. Allow cooling completely before slicing into squares. Serve with whipped cream or ice cream if desired.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (approximately 75g)
• Calories: 210
• Sugar: 24g
• Sodium: 100mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg

Keywords: - For added flavor, consider mixing in a splash of vanilla extract or swapping out spices. - Top your pie with whipped cream or toasted pecans for an extra touch. - Store leftovers covered in the fridge for up to four days; reheat individual slices in the microwave.