Pumpkin Pie In A Sheet Pan Food

PUMPKIN SPICE SHEET PAN PANCAKES

Steps:

• Position an oven rack in the center of the oven and preheat to 500 degrees F.
• Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
• Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
• Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
• Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
• Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
• In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
• In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
• Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
• Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
• Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
• Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
• Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
• Serve the pancakes with maple syrup and whipped cream.

FOUR-FLAVOR SHEET PAN PIE

Steps:

• For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
• Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
• For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
• For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
• For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
• For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
• Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
• Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
• Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
• Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
• Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

PUMPKIN PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
• On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
• Lower the oven temperature to 350 degrees F.
• While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
• Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.