This Thanksgiving, instead of a regular pie, make a sheet-pan pie! You can turn an any pie into a sheet pan pie or what I like to call — a slab pie. It makes twice as much, has the perfect crust-to-filling ratio, and is super easy to cut and serve. Work smarter, right? I always reach for the Libby’s Pumpkin Pie recipe on the back of the can, just double it for this recipe and you’re good to go! INGREDIENTS: 1 can (29 oz) Libby’s 100% Pure Pumpkin 3 c (24 fl. oz) Carnation Evaporated Milk 1 ½ cups granulated sugar  4 large eggs 1 tsp salt 2 tsp ground cinnamon  1 tsp ground ginger ½ tsp ground cloves 15x10 sheet pan (or a half sheet pan, 18x13)  3-4 pie crusts  INSTRUCTIONS:  To make a sheet pan pumpkin pie, start by rolling out 3-4 pie crusts depending on the size of your sheet pan and layering them into a greased sheet pan, pressing the edges to seal and trimming any excess. Blind bake the crust by placing a second sheet pan on top filled with rice and surrounding the edges with ...