Name: Pumpkin Pie Sheet Cake
Ingredients: For the Crust; 2/3 cup granulated sugar; 1 1/2 cup all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 stick butter, melted; 1/2 teaspoon vanilla extract; 1 large egg; For the Filling; 2 large eggs; 3/4 cup sugar; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 (15-ounce) can pumpkin; 1 (12-ounce) can evaporated milk; Whipped topping for serving, optional

Pumpkin Pie Sheet Cake

This easy pumpkin pie cake is a delicious twist on a classic recipe.

By: RecipeLion.com Test Kitchen

1 Comment

Pumpkin Pie Sheet Cake

By: RecipeLion.com Test Kitchen

Everyone loves a traditional pumpkin pie, but every so often you're in the mood for something different.

That's where this pumpkin pie sheet cake comes in. It's everything that you love about pumpkin pie, but with a fluffy, cake-like crust that's totally irresistible. Top with a generous serving of whipped cream, and you have a new Thanksgiving dessert that is guaranteed to become a classic.

Pumpkin pie sheet cake is perfect for people who insist that the crust is their favorite part of pumpkin pie. But with its thick layer of sweet pumpkin custard, it's sure to please everyone else, too. No one will be missing the traditional pie, and everyone will be asking you for the recipe.

Ingredients

For the Crust
2/3 cup granulated sugar
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, melted
1/2 teaspoon vanilla extract
1 large egg
For the Filling
2 large eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
Whipped topping for serving, optional

Pumpkin Pie Sheet Cake Recipe

Instructions

Preheat the oven to 350 degrees.
For the crust, whisk together the sugar, flour, baking powder and salt. Pour in the melted butter, vanilla and egg. Stir to combine.
Press the dough into the bottom of a lightly greased 9x9 inch square pan.
For the filling, whisk the eggs until light and creamy. Stir in the sugar, salt, cinnamon, and pumpkin. Whisk to combine. Stir in the evaporated milk.
Pour the filling over the crust.
Bake for 35-45 minutes, until the center is set.
Cool completely. Cut into squares and serve with whipped topping.