So my husband springs on me this morning, "oh yeah, I need some pumpkin pies for a potluck tomorrow". Gotta love him. Rather than making 3-4 individual in pie pans, I was thinking of trying it in a jelly roll pan.
I would just roll out my regular crust recipe (probably a quadruple batch) into a rectangle and line the jelly roll pan. Then mix up the filling as usual and pour that in. The filling won't come up as high as it would in a regular pie pan, so I won't bake it as long. Here are my concerns:
Will the filling overcook at the edges and be underdone in middle?
Will the crust not have a chance to brown nicely, since I will likely have to reduce the cooking time due to jelly roll pan being more shallow than a pie pan? (I could blind bake the crust first to get around this issue)
What do you bakers think? Thanks!
Worked like a charm! I used my usual homemade crust and filling recipe, times 3. I baked at 425 for 15 minutes and 350 for 30, so a little less time than usual. My jelly roll pan is actually a half sheet pan from a restaurant supply, so the sides are higher than a normal jelly roll pan. It was a hit at my husband's luncheon! (I also made a pineapple upside down cake.)
Way to go problem solver, I probably wouldn't have thought of this! I think it should work...and I might blind bake the crust as you mentioned. I don't know though, it's tough, you don't want it to burn either. Google is a good idea! ;)
Have you ever had the dessert with canned pumpkin and yellow cake mix? It is soooo easy! I leave off the nuts if I am taking it somewhere. You never know about allergies.
Here are a couple recipes, one has the crust on top, the other it's on the bottom:
http://www.duncanhines.com/recipes/cakes/dh/pumpkin-pie-c...
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-goo...
It should work, but I would try to google a recipe. I'm sure it's been done and would imagine it would come out like bars.
Yes, this will work. it's exactly how we've served them at church when feeding hundreds on Thanksgiving : )
You will want to modify the recipe to make bars. Google Pumpkin Pie Bar recipe and you should be able to find what you are looking for. I have made them before and they are super yummy! Good luck!
This is a very risky (read bad) idea. Pumpkin pie is so easy, just make em w/Pillsbury pie crusts and Libby's pumpkin pie filling. Or go to the local store and pick up made ones. I think pumpkin pie in a jelly roll would end up being a pumpkin disaster.
If you put crust in the pan than the pumpkin would not be very thick. The following recipe is what I use for big groups. Instead of using pie pans I use a jelly roll pan. It always gets rave reviews.
Café’s Pecan Pumpkin Pie
1 Can (30 ounces) packed pumpkin 1 Package (18 ¼ ounces) Yellow Cake mix
1 Cup sugar 1 Cup butter or margarine, melted
1 Can (12 ounces) evaporated milk 1 ½ Cups chopped pecans
3 Eggs 4 Teaspoon ground cinnamon
½ Teaspoon salt 1 Teaspoon ground cloves
1 Teaspoon ground ginger
Caramel Sauce: Topping:
1 Cup butter or margarine 2 Cups whipping cream
2 Cups packed brown sugar 3 Tablespoons sugar
1 cup whipping cream 1 ½ Teaspoons vanilla extract
Line two 9-in. pie plates with waxed paper or parchment paper; coat the paper with nonstick cooking spray. Set aside.
In a mixing bowl, combine the pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans and press down lightly. Bake at 350° for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks.
Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove waxed paper. Refrigerate until completely cool. In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. In a mixing bowl, beat cream until foamy. Beat in confectioners’ sugar and vanilla until soft peaks form.
Cut pie unto slices; drizzle with caramel sauce and dollop with topping. Yield: 2 pies (10 servings each).
This recipe came from the “Taste of Home 2002 Annual Recipes”
