Pumpkin Sheet Pie - Chef in Training
"This PUMPKIN SHEET PIE is so easy and feeds a crowd! It is thinner than traditional Pumpkin Pie but has that a same great flavor! This is a fall “must-try”! It is pumpkin pie season and I can’t way to share today’s recipe with you. I actually baked this pie a month or two ago …..."
INGREDIENTS
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1 box refrigerated pie dough, 2 rolls, I always go with Pillsbury, and roll them together. You can make a Homemade Pie Crust as well.
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30 ounces pumpkin puree
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1¼ cups heavy cream
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¾ cup evaporated milk
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6 eggs
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1¾ cups brown sugar
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¼ cup sugar
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2 teaspoons pumpkin pie spice
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¾ teaspoon salt
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