![['Close-up of a golden-brown Easy Skillet Cornbread sliced on a wooden cutting board.', 'Side view of freshly baked Easy Skillet Cornbread with a drizzle of honey.', 'Juicy Easy Skillet Cornbread showing a soft texture and crispy edges, served in a skillet.', 'Delicious Easy Skillet Cornbread presented in a cast iron skillet with a rustic background.']](https://snacknova.com/wp-content/uploads/2026/06/easy-skillet-cornbread_1_U1.webp)
Sheet Pan Pumpkin Pie
A delicious and easy pumpkin pie baked on a sheet pan, perfect for gatherings and holiday celebrations.
Ingredients
Pie Crusts
- 2 pieces refrigerated ready-made pie crusts
Pumpkin Pie Mix
- 1 30-ounce can pumpkin pie mix
Eggs
- 2 large eggs (lightly beaten)
Evaporated Milk
- ⅔ cup evaporated milk
Instructions
- Thaw pie crusts, unroll, and stack on a floured surface. Roll to 17"x14" rectangle.
- Transfer crust to a quarter sheet pan, press into corners, and fold edges inward. Chill for 1 hour.
- Mix pumpkin, eggs, and evaporated milk. Pour into chilled crust.
- Bake at 350°F (175°C) for 50-60 minutes until crust is brown and filling jiggles slightly.
- Turn off oven, leave pie inside with door cracked for 15 minutes. Cool on wire rack for 4 hours.
Notes
For best results, serve at room temperature or chilled.