This recipe offers a quick, efficient, and incredibly delicious way to create a beloved fall dessert for a larger audience. Featuring a unique sugar cookie-style cake mix crust topped with a rich and creamy pumpkin pie filling, it’s so good it might just replace your “old-fashioned” pumpkin pie recipe forever. It’s an innovative twist that delivers on flavor and simplifies the baking process significantly, making it ideal for busy hosts during the holiday season.

If you’re anything like me, you might find traditional pie crusts a bit… challenging, or perhaps just less exciting. That’s where this recipe truly shines! Our cake mix pie crust is remarkably easy to prepare and provides a delightful sweetness and a tender, cookie-like texture that complements the pumpkin filling perfectly. You’ll need just two bowls and a 9×13-inch pan to bring this fantastic dessert to life. While not quite as quaint as our Pumpkin Pie in Ramekins, this recipe offers another wonderfully unique and practical approach to baking this cherished treat, especially when quantity is key.

To enhance the experience, a generous dollop of freshly whipped cream or a creamy topping like Cool Whip makes an excellent addition when serving. I personally prefer my pumpkin pie cold, allowing the flavors to meld and the texture to firm up beautifully. However, serving it cooled and slightly warm is also absolutely wonderful, especially on a chilly autumn evening. If you’re hosting a gathering of friends and family for the holidays, this sheet pan pumpkin pie is undoubtedly the smart choice to ensure everyone gets a generous slice without all the extra work.

Pumpkin Pie in a 9×13 Pan: The Ultimate Crowd-Pleaser

When you prepare pumpkin pie in a 9×13 inch pan, you’re not sacrificing any of the classic, comforting flavors you’d find in a traditional round pie plate. In fact, you gain several advantages. The best part is the ability to create a much larger dessert, meaning more delicious filling for everyone! Unlike making two separate round pies, a single sheet pan allows for an optimized crust-to-filling ratio, often yielding more of that creamy pumpkin goodness and less overpowering crust. This method simplifies the baking process, consolidates your efforts, and results in a beautiful, uniformly sliced dessert that’s easy to serve.

Our special sugar cookie pie crust sets this recipe apart, offering a sweet, buttery foundation that truly elevates the pumpkin pie experience. It’s wonderfully tender and has a delightful flavor profile that traditional pastry crusts often lack. If you’re catering to an even larger crowd or simply want more, you could easily scale this recipe up. By using a full-sized sheet pan with higher sides, you can double all the ingredients. The baking time wouldn’t increase significantly because the filling, while more abundant, maintains a similar thickness, ensuring even cooking throughout. This flexibility makes the sheet pan method incredibly versatile for any event, big or small.

Key Ingredients for the Perfect Sheet Pan Pumpkin Pie

One of the beauties of this recipe is its straightforward ingredient list, especially for the crust. The boxed cake mix does much of the heavy lifting, requiring only a few fresh additions to create a rich, cookie-like dough. This batter will be wonderfully thick, making it easy to spread evenly across your pan. There’s no need to pre-bake the crust; it will cook perfectly as the pie bakes, becoming a golden, sturdy base for the creamy filling. Here’s a closer look at what you’ll need for both the delightful 3-ingredient crust and the luscious pumpkin filling.

Crafting the Easy Cake Mix Pie Crust

• Cake Mix: The foundation of our simplified crust. A standard box of yellow cake mix works beautifully, but don’t hesitate to experiment! A spice cake mix can add an extra layer of autumnal flavor, while a white cake mix provides a neutral canvas for the pumpkin. Choose your favorite to tailor the crust to your preference.
• Butter: You’ll need melted butter (or a suitable dairy-free alternative) to bind the cake mix and egg, forming a pliable, thick dough. The butter contributes to the rich, tender texture and golden-brown finish of the crust.
• Egg: A single large egg, ideally at room temperature, helps to emulsify the ingredients, providing structure and moisture to the crust, resulting in a cohesive and deliciously firm base.

Rich and Creamy Pumpkin Pie Filling

• Pumpkin Puree: Start with a regular-sized can of pumpkin puree, such as Libby’s. It’s crucial to use pure pumpkin puree, NOT pumpkin pie filling, as the latter already contains spices and sweeteners, which would throw off the recipe’s balance.
• Cream Cheese: A block of softened full-fat cream cheese is key to achieving that incredibly smooth, rich, and creamy texture that distinguishes this pie. Resist the urge to use low-fat options, as this is a holiday treat where indulgence is embraced!
• Powdered Sugar: Also known as confectioners’ sugar, powdered sugar not only sweetens the filling but also helps to thicken it into a lovely, firm consistency once baked. This ensures neat, sliceable pieces.
• Eggs: You’ll need three large eggs for the filling. These eggs act as a binder, helping the pumpkin mixture set and achieve its classic custard-like texture as it bakes.
• Butter (for filling): Another stick of melted butter is incorporated into the filling, adding an extra layer of richness and a silky mouthfeel.
• Vanilla Extract: A teaspoon of vanilla extract enhances all the sweet and spiced flavors, providing a warm, aromatic depth to the filling.
• Spices: For those quintessential fall flavors, we typically use cinnamon and nutmeg. Feel free to adjust amounts to your taste, or consider adding a touch of ground cloves, ginger, or even a pre-mixed pumpkin pie spice blend for convenience.

You’ll need a large mixing bowl for the filling and another for the crust. For baking, a 9×13-inch pan with high sides is perfect. If you happen to have a jelly roll pan (typically 10×15 inches), that will also work wonderfully for this recipe. Ensure your chosen pan is adequately greased with cooking spray to prevent sticking.

For those who prefer to go the extra mile and make fresh pumpkin puree from scratch, you can certainly do so! You’ll need to start with an actual gourd, cooking it until it’s tender enough to scoop out the flesh and blend until smooth. Our pressure cooker pumpkin directions offer the fastest and easiest method for this step, ensuring you get the freshest possible pumpkin base for your pie.

Baking Your Perfect Pumpkin Pie Sheet Cake in a 9×13 Pan

Preparing this sheet pan pumpkin pie is straightforward, allowing you to create a stunning dessert with minimal effort. Precision in each step ensures a beautifully baked pie that’s moist, flavorful, and perfectly set. Follow these instructions carefully for the best results:

1. Begin by preheating your oven to 350°F (175°C). While the oven heats, generously spray a 9×13-inch baking pan (preferably one with high sides, or a jelly roll pan) with a non-stick cooking spray. This prevents sticking and ensures easy removal of your pie slices.
2. In a medium-sized bowl, combine the box of cake mix, one stick of melted butter, and one large egg. Mix these ingredients thoroughly until they form a thick, cohesive dough. This will be your wonderfully sweet and easy crust.
3. Carefully transfer the dough into the prepared 9×13-inch pan. Using your hands or the back of a spoon, press the dough evenly across the bottom of the pan, forming a uniform layer. Ensure it reaches all corners.
4. In a separate large bowl, prepare your pumpkin pie filling. Combine the can of pumpkin puree, softened cream cheese, and vanilla extract. Beat these ingredients on low speed until the mixture is smooth and well combined.
5. Next, add the three large eggs and the second stick of melted butter to the pumpkin mixture. Continue to beat on low speed until everything is fully incorporated and the filling is smooth and creamy.
6. Finally, incorporate the powdered sugar, cinnamon, and nutmeg into the pumpkin mixture. Beat again until all the spices and sugar are evenly distributed and the filling has a thick, smooth consistency.
7. Pour the pumpkin filling evenly over the prepared cake mix crust in your pan. Gently spread it out to ensure a uniform layer from edge to edge.
8. Bake in the preheated oven for approximately 40-50 minutes. The pie is done when the pumpkin filling is set and the center no longer appears wet or gooey when gently shaken. A slight jiggle in the very center is acceptable, as it will continue to set as it cools.
9. Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the pumpkin pie to cool completely at room temperature. For those who prefer cold pie, once it has cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, for the best texture and flavor.
10. When ready to serve, slice the chilled pie into neat squares. Garnish each slice with a dollop of whipped cream or Cool Whip for an extra touch of indulgence. Enjoy!

If you’re having a big get-together and want to try another quick pumpkin treat, consider our air fryer pumpkin pie for a delicious alternative or accompaniment.

How Do You Know When Pumpkin Pie is Perfectly Baked?

Achieving the perfect consistency for pumpkin pie is crucial for that delightful creamy texture. Knowing exactly when your sheet pan pumpkin pie is done baking can sometimes feel like an art, but there are reliable cues to guide you. We have a detailed guide on How to Tell if a Pumpkin Pie is Done, but here are the key indicators:

The most common test is the “knife test.” Gently insert a thin knife or a wooden skewer into the center of the pie. If it comes out clean, with no wet batter clinging to it, your pie is likely done. Another excellent indicator is the “jiggle test.” Gently jiggle the pan; the edges of the pie should appear firm and set, while the very center might have a slight, delicate wobble, similar to a firm gelatin. This subtle jiggle will disappear as the pie cools and sets completely. If the center looks visibly wet or liquid, it needs a little more time in the oven. Trust these simple methods, and you’ll achieve a perfectly baked, firm, yet creamy pumpkin pie every time. The image below shows what the blended filling mixture looks like before it goes into the oven, a testament to its smooth consistency.

Expert Tips for the Best Sheet Pan Pumpkin Pie

For a dessert that not only tastes incredible but also looks picture-perfect, proper cooling is essential. It is critically important to allow your pumpkin pie sheet cake to cool completely before attempting to slice it into squares. If you cut into it too soon, the warm filling will likely be too soft and will break apart, making it difficult to achieve clean, attractive slices. While it will still taste amazing, letting it cool ensures a beautiful presentation. Techncally, if you’re looking at specific pan sizes, a 9×13-inch pan might be considered a “half sheet cake,” but it’s more than ample for most family gatherings and holiday feasts, offering plenty of servings.

When it comes to toppings, you have complete creative freedom! You can serve this delightful pie plain, allowing the rich pumpkin and sweet crust flavors to shine through on their own. However, a generous dollop of whipped cream or Cool Whip is always a fantastic addition, adding a light, airy contrast to the creamy pie. A sprinkle of cinnamon or a drizzle of caramel sauce can also elevate the presentation and flavor profile. And I must admit, I am absolutely guilty of enjoying any leftovers for breakfast – it’s just that good! This versatile dessert adapts perfectly to your preferences and is sure to be a hit no matter how you serve it.

Sheet Pan Pumpkin Pie Recipe

By
Justine

Sheet pan pumpkin pie is easy to make and a great Fall dessert when you’re feeding more than just your family. Perfect for parties or brunch!

Prep:

15 mins

Cook:

45 mins

Servings:
24

Equipment

• 1 small sheet pan or 9×13 rectangle pan
• 2 bowls

Ingredients

Cake Mix Pie Crust

• 1 box cake mix, yellow, spice, or white
• 1 stick butter, melted
• 1 large egg

Pie Filling

• 3 large eggs
• 1 can pumpkin puree, 15 oz can (NOT pie filling)
• 8 oz cream cheese, softened
• 1 stick butter, melted
• 1 tsp vanilla extract
• 16 oz powdered sugar
• 1 tsp cinnamon
• 1 tsp nutmeg

Instructions

1. Preheat oven to 350°F (175°C). Spray a 9×13 inch pan with high sides with non-stick cooking spray.

2. In a bowl, mix together the cake mix, 1 stick of melted butter, and 1 egg until a thick dough forms. This will be your delicious base or crust.

3. Dump the dough into the prepared pan and use your hands to press it evenly onto the bottom, ensuring a uniform thick layer across the entire base.

4. In another bowl, mix the pumpkin puree, room-temperature cream cheese, and vanilla extract. Beat on low speed until the mixture is smooth. Add in the 3 eggs and 1 stick of melted butter. Beat again until completely smooth and well combined.

5. Add the powdered sugar, cinnamon, and nutmeg to the pumpkin mixture. Beat again to fully incorporate all the ingredients. Pour the filling onto the crust in your pan, spreading it out evenly.

6. Bake for 40-50 minutes, or until the pumpkin layer is set and the center no longer appears wet and gooey. A slight jiggle in the very center is acceptable.

7. Remove the pie from the oven and place it on a cooling rack to cool completely at room temperature. If you prefer to serve it cold, wait until it reaches room temperature, then cover the pan with plastic wrap and refrigerate for at least 2 hours.

8. Once cooled and set, slice the pie into squares and top with whipped cream or your favorite topping when served.

Video Tutorial

Watch a step-by-step video tutorial for this recipe on our blog!

Nutrition

Serving: 2oz,
Calories: 264kcal,
Carbohydrates: 37g,
Protein: 2g,
Fat: 12g,
Saturated Fat: 7g,
Cholesterol: 58mg,
Sodium: 265mg,
Potassium: 36mg,
Fiber: 1g,
Sugar: 28g,
Vitamin A: 405IU,
Calcium: 62mg,
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Dessert

Cuisine:
American

Explore More Delightful Pumpkin Recipes You’ll Love

If this delicious sheet pan pumpkin pie has you craving more easy pumpkin desserts, you’re in luck! We have a fantastic array of recipes perfect for harnessing the flavors of fall. Expand your pumpkin repertoire with these other tried-and-true favorites:

• For a quick and effortless breakfast or snack, try our incredibly simple 2-Ingredient Pumpkin Muffins. They’re a true marvel of simplicity and taste!
• If you enjoy the combination of vegetables in your baked goods, our Pumpkin Zucchini Muffins offer a moist and flavorful treat, perfect for using up garden zucchini while enjoying that seasonal pumpkin spice.
• And of course, for an ultimate easy-to-make, crowd-pleasing dessert that’s always a hit, our Pumpkin Pie Dump Cake consistently tops our YUM list! It’s rich, decadent, and requires minimal effort.
• If you’re making fresh pumpkin puree from a whole pumpkin, don’t let anything go to waste! Afterward, be sure to make our crispy and delicious Air Fryer Pumpkin Seeds for a healthy snack.
• Loved our innovative cake mix recipe for the crust? You’ll adore our Cake Mix Pumpkin Cookies too, offering the same convenience and delightful flavor in cookie form.