Tillie Doyle
Pumpkin pie is a popular dessert, especially during Thanksgiving. If you're making this dessert for a large group, you might be wondering if you can make a pumpkin pie in a 9x13 pan. While most recipes call for a 10x15-inch jelly roll pan or a shallow cookie sheet, it is possible to make a modified slab pie in a 9x13 pan. This will yield a thicker pie, and you may have some leftover crust and filling, which you can use to make mini pumpkin pies.
| Characteristics | Values |
|---|---|
| Pan size | 9x13 |
| Serves | 16-24 people |
| Crust | Pie dough, blind baking is optional |
| Filling | Pumpkin, cream, sugar, eggs, cinnamon, nutmeg, vanilla, salt |
| Baking time | 35-60 minutes |
| Cooling time | At least 1 hour |
| Toppings | Whipped cream, streusel, pecan, vanilla ice cream |
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What You'll Learn
Pumpkin pie in a 9x13 pan will be a modified slab pie
Pumpkin pie is a popular dessert, especially during Thanksgiving. If you're looking to make a pumpkin pie in a 9x13 pan, you can modify a slab pie recipe to fit your pan. A slab pie is a larger version of a traditional pumpkin pie, typically baked in a sheet pan or a jelly roll pan, and it's a great option if you're serving a crowd.
To make a pumpkin pie in a 9x13 pan, you can start by preparing the pie crust. The crust is usually made with flour, sugar, salt, and butter, mixed together and chilled before rolling out. You can roll the dough out to fit your 9x13 pan, and remember to poke holes in the dough with a fork before baking.
For the filling, you'll need pumpkin puree, eggs, sugar, and spices like cinnamon, nutmeg, ginger, and cloves. You can also add milk or cream to the mixture. Whisk the ingredients together until smooth, and then pour the filling into your prepared pie crust.
Since you're using a 9x13 pan, you may need to adjust the baking time. Bake your pie until the filling is set but still slightly wobbly in the centre. This will ensure that your pie is cooked but still creamy and delicious.
Keep in mind that with a 9x13 pan, you may have some leftover crust and filling. You can use these to make mini pumpkin pies or experiment with different toppings, such as streusel, pecans, or even a spiced meringue.
So, if you're looking to serve a crowd or want a twist on the traditional pumpkin pie, a modified slab pie in a 9x13 pan is a great option. It's a simple, tasty dessert that your guests will surely enjoy!
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You can use a jelly roll pan for a thicker pie
Pumpkin slab pies are a great way to feed a crowd during the holidays, and they can be made in a jelly roll pan. A jelly roll pan is typically 10x15 inches, and while it is slightly smaller than a sheet pan, it can be used to make a thicker pumpkin pie.
To make a pumpkin slab pie in a jelly roll pan, start by preparing your pie crust. Mix flour, sugar, salt, and cubed cold butter in a food processor until it forms a dough. Cut off 25% of the dough and set it aside in the fridge. Roll out the larger section of dough on a well-floured piece of wax paper into a large 12x17-inch rectangle.
Flip the dough over onto the jelly roll pan and peel off the wax paper. Roll the edges under and crimp with a fork. You can also crimp the edges before placing the dough in the pan.
Now, prepare the pumpkin pie filling. In a bowl, combine eggs and sugar, beating until the sugar is dissolved. Add pumpkin puree, salt, and spices like cinnamon, ginger, cloves, and nutmeg. Slowly add evaporated milk or heavy cream and mix until smooth.
Pour the pumpkin pie filling into the prepared crust and smooth it out evenly. The filling will be thicker in a jelly roll pan, so bake the pie for a longer time, approximately 45-60 minutes, until the filling is set but still slightly wobbly.
With this method, you can enjoy a thicker and delicious pumpkin pie, perfect for serving a crowd during the holiday season.
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You can blind bake the crust, but it's tricky
Blind baking the crust of a pumpkin pie in a 9x13 pan is possible but tricky. The main benefit of blind baking is to keep the bottom crust crisp, but it's challenging to get the crust weighed down enough when using a large pan, and bubbles can form, resulting in an uneven crust. To blind bake the crust successfully, you will need to ensure that it is weighed down sufficiently and prevent bubbles from forming. This can be done by using pie weights, dried beans, or rice, and by carefully monitoring the baking process to avoid over-baking, which can cause cracks in the crust.
Another option is to use a smaller pan, such as a 10x15-inch jelly roll pan, which is commonly used for pumpkin slab pies. This size pan provides a good balance between the amount of dough required and the thickness of the pie. If you do use a 9x13 pan, you may need to adjust the recipe slightly, as it will require a bit more than half of the standard slab pie recipe. You can use the leftover crust and filling to make a few mini pumpkin pies or adjust the ingredient quantities to fit the larger pan.
Blind baking the crust of a pumpkin pie in a 9x13 pan requires careful execution and may not be necessary for a successful pie. The decision to blind bake depends on your preference for a crisp bottom crust and the amount of dough and filling you have available. If you choose to blind bake, ensure you have the necessary tools, such as pie weights or dried beans, to weigh down the crust and prevent bubbling.
Additionally, when blind baking a crust in a 9x13 pan, it is crucial to monitor the baking time closely. Over-baking the crust can lead to an uneven or cracked surface. Adjust the baking time accordingly, and keep an eye on the crust to ensure it doesn't bake for too long. By being mindful of the challenges and adjustments needed, you can successfully blind bake the crust of a pumpkin pie in a 9x13 pan.
In conclusion, while it is possible to blind bake the crust of a pumpkin pie in a 9x13 pan, it is tricky, and there are alternative options to consider. The main challenge lies in evenly weighing down the large crust and preventing bubbles from forming. With careful execution and adjustments, you can achieve a blind-baked crust, but it may not be necessary, as skipping it will still result in a delicious pie.
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Pumpkin pie is best served at room temperature
Pumpkin pie is a popular dessert, especially during Thanksgiving. While it is traditionally made in a round pie tin, it can also be made in a 9x13 pan. This larger version is often referred to as a slab pie or sheet pan pie and is a great option when serving a large group of people.
A standard pumpkin pie recipe will not fill a 9x13 pan, so adjustments will need to be made. One option is to make a larger batch of the filling and crust and use the extra to make mini pumpkin pies in a muffin tin. Alternatively, you could make a pumpkin slab pie using a recipe specifically designed for a larger pan. These recipes often include adjustments to the filling to ensure it sets properly in a larger, shallower pan.
When making a pumpkin pie in a 9x13 pan, it is important to note that the baking time may be longer than for a traditional pie. This is because the filling is thicker in the larger pan. It is also a good idea to let the pie cool completely to room temperature before serving. This will make it easier to slice into squares and will ensure that the filling has set properly.
If you are not serving the pumpkin pie immediately, it can be stored in the refrigerator for up to two days. It is also possible to freeze individual slices of pumpkin pie. However, freezing the entire pie in the pan is not recommended as it will become soggy.
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Freeze individual slices, not the whole pie
Pumpkin pie is a delicious dessert, but it can be challenging to consume an entire pie before it goes bad. Freezing individual slices of pumpkin pie is a great solution to this problem. Here are some detailed instructions to ensure your pumpkin pie slices are preserved correctly and maintain their taste and texture:
Firstly, it is crucial to let the pumpkin pie cool down completely before slicing and freezing. This step is essential, as it prevents the formation of excess moisture, which can ruin the pie's texture and taste. Aim for at least an hour of cooling time, or until the pie reaches room temperature.
Once the pie is cooled, place the whole pie in the freezer for about 30 minutes. This step helps the slices retain their shape when cut. After the pie has chilled, remove it from the freezer and carefully slice it into portions.
Now, you can wrap each slice individually. Use plastic wrap to cover the slices tightly, ensuring there are no gaps. Then, add another layer of protection by wrapping each slice with aluminium foil. This foil layer prevents odours from seeping into the pie slices during their time in the freezer. Don't forget to label the slices with the contents and date before placing them back into the freezer.
When you're ready to enjoy your frozen pumpkin pie slices, simply remove them from the freezer and let them thaw slightly. This process will make it easier to remove the wrapping without disturbing the shape of the slice. Then, your delicious pumpkin pie slices are ready to be devoured!
By following these steps, you can enjoy your pumpkin pie over an extended period without worrying about waste or compromising the taste and texture of your dessert.
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Frequently asked questions
Yes, you can make a pumpkin pie in a 9x13 pan. However, the recipe will need to be modified, and you may have leftover crust and filling that you can use to make mini pumpkin pies.
To make pumpkin pie in a 9x13 pan, you will need to prepare the pie crust and pumpkin pie filling separately. For the crust, mix flour, sugar, salt, and butter in a large bowl. Cut the butter into the mixture until it resembles coarse meal. Form a dough ball, wrap it in plastic wrap, and refrigerate for 30-40 minutes. For the filling, combine eggs and sugar in a medium bowl. Beat the eggs until the sugar is dissolved, then add pumpkin puree, salt, cinnamon, ginger, cloves, nutmeg, and evaporated milk. Mix until smooth. Roll out the chilled dough onto the 9x13 pan and bake for 15 minutes. In a separate bowl, mix the filling until smooth, then pour it onto the pie crust and bake for 35-45 minutes.
Pumpkin slab pie or sheet pan pumpkin pie is a larger version of the traditional pumpkin pie, typically made in a 10x15-inch jelly roll pan or a 10x15-inch sheet pan. It serves a crowd of about 16 to 24 people and is easier to slice and serve. The slab pie also has a better crust-to-filling ratio and takes less time to bake and cool compared to a traditional pumpkin pie.
