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Export 12 ingredients for grocery delivery
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.
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