Sheet Pan Yam & Pumpkin Pie 

For the crust:

• 4 ½ cups all purpose or white pastry flour
• 4 tsp granulated sugar
• 1 tsp kosher salt
• 1 tsp cinnamon
• 14 Tbsp vegetable shortening, very cold
• 10 Tbsp butter, very cold
• 10 Tbsp ice water

Filling:

• 1 (15 oz) can Bruce’s Yams, drained (about 2 cups)
• 1 (15 oz) can Libby’s Pure Pumpkin (about 2 cups)
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp kosher salt
• ½ tsp ground cloves
• ¼ tsp fresh nutmeg, grated
• 2 ¼ cups evaporated milk (~1 ½ cans Carnation Evaporated milk, NOT low fat)
• 6 large eggs, divided

To make the crust:

Combine dry ingredients in the bowl of a food processor and pulse to combine. Cube shortening and butter into ½” pieces, add to the dry ingredients, and pulse until pea-sized pieces form.

Add 6 tablespoon of ice water, then pulse about 5 times. Add an additional tablespoon of water and continue pulsing until dough begins to form and clump together. This is usually 8-9 tablespoons of water total, but can vary depending on temperature.

Remove dough and separate into two equal rounds. Wrap each disk in plastic wrap and chill for at least 30 minutes.

To make the pie filling:

Place the yams in the bowl of a food processor fitted with blade attachment and pulse until puréed. Transfer to a large bowl then add pumpkin, brown sugar, granulated sugar, vanilla, cinnamon, ginger, salt, cloves, and nutmeg. Whisk to combine thoroughly.

Pour mixture into a medium saucepan and bring to a simmer over medium heat. Cook for 5 minutes, whisking constantly, until sugars are dissolved and the purée is heated through. Remove from the heat and mix in evaporated milk, stirring to combine. Beat in 5 eggs, 1 egg at a time, whisking in completely before adding another.

To assemble:

Preheat oven to 400 F. Roll one dough round out on a lightly floured surface into an 18” x 13” rectangle. To transfer, fold the dough halfway over onto itself, carefully move it to a 15” x 10” jelly roll pan, then unfold, pushing the dough up evenly along the sides of the pan. Use your fingers or the tines of a fork to decoratively crimp the edges. Whisk the remaining egg with 1 tsp of water, then brush along the edges of the dough.

Pour pie filling into prepared dough, then bake on the center rack at 400 F for 15 minutes. Reduce oven temperature to 350 F and continue cooking for another 15-20 minutes, or until a cake tester inserted into the middle comes out clean. Allow pie to cool at room temperature, then refrigerate until serving.