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Sheet Pan Pumpkin Pie

Ingredients

  • Dough
  • 4 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 12 tbsp unsalted cold butter, cut into bits
  • 2 whole eggs, lightly beaten with a fork
  • 3/4 cup ice cold water
  • 4 tbsp lemon juice
  • zest of 2 lemons
  • Filling
  • 2 cans pumpkin pie filling
  • 2 cups brown sugar
  • 1 cup Half/Half or cream
  • 1 cup mascarpone cheese
  • 4 eggs
  • 2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 1/4 tsp ground ginger
  • 12 tsp ground cloves
  • 1 tsp salt

Directions

  1. Dough:
  2. In a bowl, or mixer combine the flours, sugar and salt. Add the butter and work it in until the mixture is the texture of coarse cornmeal. Add the eggs, lemon juice and zest and just enough water to make a pliable dough. Do not over mix. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour or overnight before using. When ready to use, roll out the chilled dough to fit a 10 x 15-inch sheet pan.
  3. Preheat oven to 375F. Prick the dough all over with a fork and bake for 15 minutes. Remove from oven and set aside.
  4. Filling:
  5. In a bowl combine all the filling ingredients until well blended and pour evenly over the dough; return the pan to the oven and bake for 35-40 minutes or until filling is set. Let cool completely before cutting into squares and serve with whipped cream.
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