pumpkin pie sheet cake.

photo credit

Pumpkin Pie Sheet Cake from Jane:
via Mels Kitchen Cafe

Crust:
2/3 cup granulated sugar
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
8 T butter (1 stick), melted
1 tsp vanilla extract
1 large egg

Filling:
2 large eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk (or 1 cup cream)
Sweetened Whip Cream for serving

Preheat oven to 350. Place an oven rack in the middle of the oven (too low the crust will burn). For the crust, whisk together the sugar, flour, baking powder and salt. Pour in the melted butter, vanilla and egg. Stir to combine (use hands at the end to combine the dough into a cohesive ball). Press the dough into the bottom of a lightly greased 9x13 pan.

For the filling, you can use the same bowl that was used for the crust as long as there aren't any large clumps of dough remaining in it. Whisk the eggs until light and creamy. Stir in the sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin. Whisk to combine. Stir in the evaporated milk or cream. Pour the filling over the crust. Bake for 35-45 minutes or until a knife inserted into the middle comes out clean. Don't over bake or the crust will be too tough. Cool completely.  Cut into squares and serve with whipped cream.