Love it, and love the traditional pie but there are years when you have more people at the Thanksgiving table and it's imperative that everyone get pie. Right???
It's easier to whip up a big pan instead of a gazillion pies.
Now seeing that it's usually just me, the hubby and our two kids for Thanksgiving, I still prefer to make a big pan because we love having leftovers for a few days and nothing hits the spot late at night, like a slice of pie with some whipped cream on top. YUM!
This recipe comes from Jamie Cooks it Up and it's a great way to feed a crowd. The pan I used was my large Pampered Chef Cookie Sheet which is huge, like 15 x 10 x 1 inch I think. Still, it bakes nice and tall and it's wonderful.
Pumpkin Pie Sheet Cake
1 yellow cake mix
1/2 C butter, melted
1 29 ounce can pumpkin
1 1/2 C sugar
1 t salt
2 t cinnamon
1 t ginger
1/2 t cloves
2 12 ounce cans evaporated milk
1. To make the crust, pour the cake mix into your stand mixer, or medium sized mixing bowl. Pour the melted butter over the cake mix and stir it in for about 30 seconds. Add your egg and mix until all ingredients are well combined.
2. Spray a large jello roll pan with cooking spray. Press the crust into the pan.
3. Into a small mixing bowl combine the sugar, salt, cinnamon, ginger and cloves.
4. Crack the eggs into your stand mixer and beat them for about 1 minute, or until frothy.
5. Add the sugar mixture and the pumpkin and mix until combined.
6. Pour in the canned milk and mix until combined.
7. CAREFULLY pour the filling over the crust. Now. Just a word to the wise here. Your pan will be full. Really full. The kind of full that just might spill over the top while you carry it to the oven, if you aren't careful. I would advise setting the crust as close to the oven as possible, then pour the filling in so you don't have very far to walk.
8. Bake at 350 degrees for 1 hour, or until a knife inserted into the middle comes out clean.
9. Cool completely, then cut into squares and serve with whip cream.