Once it starts to get chilly outside, I get the itch to add pumpkin to everything from pizza crust to cinnamon rolls, muffins to oatmeal. But as nuts as I am about pumpkin, I’ve never been big on pumpkin pie…until I came up with this version. It’s packed with pumpkin flavor, but loads easier to make and to serve, making it perfect for potlucks or family get-togethers. Simply slice it up like brownies and call it a day! And since it lasts well (when stored in the fridge), you can even make it a couple days ahead of time. (Really!) Here’s how it’s done.
Start by making the crust. You can go the scratch route or thaw and use a package of Pillsbury pie crusts. Roll the pie-pastry dough out into a large rectangle, big enough to cover the bottom of a 18 x 13 foil-lined rimmed baking sheet. Do your best not to stretch it, but rather fit it into the pan.