Sheet Pan Pie (3 Flavors in One!)

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

4 refrigerated rolled pie crusts should be 2 boxes

subheading: For the Sweet Potato Filling:

⅔ cup granulated sugar

5 tbsp unsalted butter room temperature

1 large egg

¼ tsp vanilla extract

1 ⅔ cup sweet potato fully cooked and mashed

¾ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

⅓ cup evaporated milk

subheading: For the Pecan Pie Filling:

¾ cup light brown sugar

½ cup light corn syrup

4 tbsp unsalted butter melted and cooled

1 large egg plus 1 egg yolk

1 tsp vanilla extract

2 cups pecans roasted and roughly chopped

kosher salt

subheading: For the Pumpkin Pie Filling:

1 ½ cup pumpkin puree

¼ cup evaporated milk

½ cup granulated sugar

½ tsp kosher salt

1 large egg

2 tsp pumpkin pie spice see note below

Directions at grandbaby-cakes.com

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