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Pumpkin Pie Sheet Cake Recipe

Pumpkin pie sheet cake is easy to make and a great Fall dessert when you’re feeding more than just your family. Great party or brunch item, let me tell you that pumpkin pie in a sheet pan is the bomb I tell you!

Pumpkin Pie Sheet Cake

Pumpkin pie sheet cake is a quick way to make this favorite Fall dessert for a crowd. With a cake mix crust and a simple pie filling on top, it may replace the “old fashioned” version forever. (affiliate links present, originally published 10/21)

Pumpkin Pie in a Sheet Pan

This is my favorite dessert. I really don’t care traditional crust, this is much sweeter and better! Have you ever thought of making a cake mix pie crust? If not you’re in for a treat.

  • You’ll want two bowls and a 9×13″ pan to prepare this.
  • Non stick spray helps to remove each piece once it is done too.
  • Whipped cream is a great add on when serving.

I prefer pumpkin pie to be cold, but cooled and slightly warm is wonderful too.

Pumpkin Butter Cake

Here are a few questions you might have before you get going:

How do you make pumpkin pie from scratch?

You’ll need a can of puree, eggs and a few other ingredients. For a quick semi-homemade version follow this sheet pan pumpkin pie recipe here.

What is the best kind of pumpkin to use for pumpkin pie?

If you want to make homemade pumpkin puree it’s easy in a pressure cooker. Ideally the cucurbita variety is the sweetest. If you can’t find that you can always blend in some sugar.cooking fresh pumpkin 2

Will pumpkin pie thicken as it cools?

Yes. That is why you really need to let it sit and cool before slicing. Many times the center looks a bit wet but not to worry.

Once it sits it will firm up as you imagine it should.

How do you know my pumpkin pie is done?

If a knife inserted in the center comes out clean, take it out. If you giggle the pan gently too and the center remains firm then it is done and ready to cool.

This is what the center filling mixture looks like once it is blended together.

Pumpkin Cake

Cake mix pie crust

Then you’d want to move on to the next step. It is nice and easy since the box has most of the ingredients you’ll need, minus the melted butter and egg. It will come out like cookie batter, nice and thick. Spread that out.

No need to precook this, it will all get done once you layer on the next level. This is what you’re going to need to make this 3 ingredient pie crust (and then the filling).

  1. Cake mix
  2. Butter
  3. Eggs
  4. Pumpkin puree
  5. Cream cheese
  6. Vanilla
  7. Powdered sugar
  8. Cinnamon
  9. Nutmeg
  10. Could add pumpkin pie spice too
  11. Large bowl
  12. Cooking spray for 9×13″ baking sheet with larger side lip like this one

If you have a jelly roll pan that is 10×15 that would work fine as well.

Pumpkin pie Cake

Pumpkin sheet cake

It is important to cool completely in order to slice into squares and serve. If you don’t it will likely break apart and taste great, but not look pretty. Ok so technically this is a 1/2 sheet cake if you are looking at the specific size of the pan, but it’s usually plenty big for most family get togethers.

Time needed: 45 minutes.

Pumpkin Pie Sheet Cake

  1. Prepare

    Preheat oven to 350 degrees F. Spray a 9×13 pan with high sides with non stick spray. In a bowl mix cake mix, 1 stick melted butter and 1 egg.

    This will make a thick dough, this will be your base or crust. Dump into pan and use hands to press on to bottom so there is an even thick layer across the bottom.

  2. Mix

    In another bowl mix your pumpkin pie filling. Add room temperature cream cheese, pumpkin and vanilla. Beat on low until smooth. Add in 3 eggs and 1 stick of melted butter. Beat again until smooth.

    Add powdered sugar and spices, beat in to incorporate again. Pour the filling on to the crust in your pan, spread out evenly.

  3. Bake

    Now bake for 40-50 minutes until pumpkin layer is set and center is no longer wet and gooey.

  4. Cool

    Remove from oven and place on cooling rack to cool completely. If you want to serve it cold, wait until room temp and put plastic wrap on top of pan and refrigerate for at least 2 hours.

Slice into squares and put whipped cream on top when served. You can make air fryer pumpkin pie too if you have a bunch of friends coming over.

Pumpkin Pie in a Sheet Pan

If you and/or your guests love pumpkin pie you’re going to go bananas over this creation!! I kid you not I don’t use traditional pie crust ever, unless it’s for a savory dish, because this version is so much better!

Of course you can top with whatever you want, or nothing. A dollop of whipped cream or Cool Whip is great though. I am guilty of eating leftovers for breakfast. 😉

Can Dogs Have Pumpkin Pie?

Put simply no you should not give your puppy this. Yes it is true that actual pumpkin puree that is pure without any additives is good for their bellies, mixed with other ingredients is different.

easy Pumpkin Pie recipe

Sheet Pan Pumpkin Pie

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Pumpkin Pie Sheet Cake

Pumpkin pie sheet cake is easy to make and a great Fall dessert when you're feeding more than just your family. Great party or brunch item.
Course Dessert
Cuisine American
Keyword pumpkin pie, sheet cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings 24
Calories 264kcal
Author The Typical Mom

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×13 pan with high sides with non stick spray.
  • In a bowl mix cake mix, 1 stick melted butter and 1 egg. Will make a thick dough, this will be your base or crust.
  • Dump into pan and use hands to press on to bottom so there is an even thick layer across the bottom.
  • In another bowl mix pumpkin, room temperature cream cheese and vanilla. Beat on low until smooth. Add in 3 eggs and 1 stick of melted butter. Beat again until smooth.
  • Add powdered sugar and spices, beat in to incorporate again. Pour on to the crust in your pan, spread out evenly.
  • Bake for 40-50 minutes until pumpkin layer is set and center is no longer wet and gooey.
  • Remove from oven and place on cooling rack to cool completely. If you want to serve it cold, wait until room temp and put plastic wrap on top of pan and refrigerate for at least 2 hours.
  • Slice into squares and put whipped cream on top when served.

Video

Nutrition Facts
Pumpkin Pie Sheet Cake
Amount Per Serving (2 oz)
Calories 264 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 58mg19%
Sodium 265mg12%
Potassium 36mg1%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 28g31%
Protein 2g4%
Vitamin A 405IU8%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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