Thanksgiving just wouldn’t be Thanksgiving without a pie (or three). Every year, I churn out multiple pies because no one in my family can seem to agree on which one they like best. That’s when my sheet pan pie popped up. I have one pie that has sweet potato pie, pecan pie and pumpkin pie all baked together. It’s super genius and it helps me cut a few corners too. Now I legit can please everyone.
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How to Make Sheet Pan Pie
Step 1: For the crust, Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Step 2: Now make the fillings. For the pumpkin, whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg and in a bowl until smooth. For pecan, whisk together the brown sugar, corn syrup, butter, vanilla, eggs and salt in a bowl until smooth. Fold in the pecans. And finally for sweet potato, using a mixer, beat together the butter and sugar, then add in the egg and vanilla. Add in the cinnamon, nutmeg, salt and mashed sweet potato. Gradually pour in the evaporated milk. Mix until fully incorporated, cover.
Step 3: Using a fork, poke the pie crust from the fridge about a dozen times. Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up ⅓ of the pan. Next, scoop and spread the pecan filling in the middle then spread in the pumpkin mixture on the right side. Bake until all pies are set and the crust on the pie is golden brown and crisp, 50 to 60 minutes. Remove the pie from the oven and allow it to completely cool, about 1-1 ½ hours.
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Sheet Pan Pie Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 4 refrigerated rolled pie crusts should be 2 boxes
For the Sweet Potato Filling
- 2/3 cup granulated sugar
- 5 tbsp unsalted butter room temperature
- 1 large egg
- 1/4 tsp vanilla extract
- 1 2/3 cup sweet potato fully cooked and mashed
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup evaporated milk
For the Pecan Pie Filling
- 3/4 cup light brown sugar
- 1/2 cup light corn syrup
- 4 tbsp unsalted butter melted and cooled
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 2 cups pecans roasted and roughly chopped
- kosher salt
For the Pumpkin Pie Filling
- 1 1/2 cup pumpkin puree
- 1/4 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 1 large egg
- 2 tsp pumpkin pie spice see note below
Instructions
For the Crust
- Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
For the Pumpkin Pie Filling
- Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg and in a medium bowl until smooth. Cover and set aside.
For the Pecan Pie Filling
- Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the Sweet Potato Pie Filling
- Using a stand mixer or a hand held mixer, beat together the butter and sugar, then carefully add in the egg and vanilla. Once combined, add in the cinnamon, nutmeg, salt and mashed sweet potato. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To Assemble
- Once all fillings are made, begin assembling the pie. Remove the baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
- Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up ⅓ of the pan. Next, scoop and spread the pecan filling in the middle. Because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing the pumpkin mixture on the right side.
- Bake until all pies are set and the crust on the pie is golden brown and crisp, 50 to 60 minutes.
- Remove the pie from the oven and allow it to completely cool, about 1-1 ½ hours. Tightly cover the top with aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
- Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
Notes
Leftover Storage and Reheating
To Store: I recommend cutting any leftovers into pre-portioned squares that you can individually wrap. It should be refrigerated or frozen. It should stay cool in the fridge for about 3 days or frozen for up to 6 months. If you’re starting from frozen, either defrost the pie in the fridge overnight or at room temperature for 30-60 minutes.Nutrition
Recipe Tips
- Serve at room temp: Allow the individual pie fillings to properly set up before cutting into it.
- Pie Crust Swap: Try using puff pastry! Treat it the same as you would the crust (just a little more gently).
- For the Sweet Potato Filling: Don’t boil the potatoes. I recommend baking instead so the filling won’t be flavorless and soupy. Bake the sweet potatoes whole, at 375 degrees for an hour, up to a week in advance of baking.
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I’m definitely making this for our Thanksgiving dessert Jocelyn. An awesome idea. Thank you so much for sharing ❤️
Thank you so much!