Step 1

Preheat oven to 400 degrees Fahrenheit and have a 15x10x1-inch jelly roll pan ready.

Step 2

Lightly flour a work surface.

Step 3

Unroll the pie crusts on top of each other on the floured work surface. Depending on how thick you want your pie crust, use 2-3 crusts. I found that I preferred using 2 ½ pie crusts to get the thickness I liked.

Step 4

Roll crusts into an 18x12-inch rectangle. Transfer the crust to the prepared pan.

Step 5

Firmly press the crust into the pan. Focus on the bottom, corners, and sides to prevent bubbling.

Step 6

Tuck extra crust at the top edges underneath. Crimp or flute the edges. Set aside.

Step 7

Whisk the pumpkin puree, cream, milk, eggs, both types of sugar, maple syrup, salt, and spices together in a large bowl until smooth.

Step 8

Pour the filling into the crust. Bake for 30 minutes or until a tester comes out clean when inserted in the center and the pie is no longer jiggly.

Step 9

Cool the pie completely before slicing. Serve with whipped topping if desired.