I’ve been told stories of my grandpa and Uncle Corky loving pumpkin pies so much that their mom would bake extra pies just for them.  Know-it-All is also a lover of pumpkin pies.  He can eat them during the whole entire year not just in fall.

This cake is the best of both worlds.  It’s not just a pie.  It also has a cake like crust.  Yum!  Serve it with homemade whipped cream spiced with pumpkin pie spice.  Extra yum!

Pumpkin Pie Sheet Cake

Adapted from Mel’s Kitchen Cafe

Stars of the recipe:

Crust:

• 2/3 c. granulated sugar
• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2  tsp. salt
• 1/2 c. butter (1 stick), melted (I usually place the butter in a microwavable bowl for a minute.)
• 1 tsp. vanilla extract
• 1 lrg. egg (Poke the egg yolk with a fork.)

Filling:

• 2 lrg. eggs
• 3/4 c. sugar
• 1/2 tsp. salt
• 1 Tbsp. pumpkin pie spice
• 1 (15 oz.) can pumpkin
• 1 (12 oz.) can evaporated milk or 1 c. heavy whipping cream

Steps:

1. Preheat the oven to 350 degrees Farenheit.
2. Prepare the crust by mixing the sugar, flour, baking powder, and salt.  Pour the melted butter, vanilla, and egg.  Stir to combine.
3. Press the dough into the bottom of a lightly greased 9 by 13 in. baking pan.
4. Prepare the filling:  Using the same bowl (make sure there is no dough clumps left in the bowl), whisk the eggs until light and creamy.  Stir in the sugar, salt, pumpkin pie spice, and pumpkin until combined.  Stir in the evaporated milk or cream.
5. Pour over the crust.
6. Bake for 35 to 45 minutes or until a knife inserted into the middle comes out clean.
7. Cool completely.
8. Serve with whipped cream.

Keep in the fridge.

Happy eating,
Traci