Sheet Pan Pumpkin Pie

By srumbel

It’s a cross between a sweet dessert bar, and a cookie. Easy to make…easy to eat and easy to clean up! Give it a try if you’d like something a little sweet, but not too heavy and rich…a crowd pleaser for sure!
from ohbiteit.com

Ingredients

• 1 box (2 crusts) Pillsbury Refrigerated Pie Crusts
• Approx. 1 cup of Sweetened Pumpkin Pie Filling
• 1 Egg for egg wash (1 egg, beaten with a splash of water)
• 1/8 cup Sugar for the topping
• A sprinkling of Glitter/decorative Sugar for the topping..optional!
• Powdered Sugar for the top
• A 9×13 Sheet Pan
• A dusting of Flour for rolling out the dough

Preparation

Step 1

Roll out both crusts, just until they’re evenly sized and flat
Spread the Pumpkin Pie Filling onto one of the crusts…
Now lay the other crust onto the top of the Pumpkin Pie Filling.
Brush the top with the egg wash.
Sprinkle it with the Sugars…
Cut shallow slits into the top crust on a diagonal…
Bake it at 350 degrees, for approx. 20-25 minutes, or until it’s evenly golden and crisp…
Let it cool and cut it into squares…
Sprinkle the tops with a nice layer of Powdered Sugar…
Plate it up and prepare to share…