Pumpkin Slab Pie

Introduction

Pumpkin Slab Pie is a lovely autumn dessert that brings together the warm flavors of pumpkin spice in a delightful, easy-to-share format. Spread across a large jelly roll pan, this pie offers all the comforting tastes of traditional pumpkin pie but with more room to serve family and friends. It’s perfect for gatherings and holidays when you want to enjoy that classic pumpkin flavor.

Why Make This Recipe

You should make this Pumpkin Slab Pie because it’s simple and crowd-friendly. Unlike regular pumpkin pies that are usually baked in smaller dishes, this slab pie allows you to slice and serve easily. It’s great for potlucks, Thanksgiving dinners, or any fall occasion. Plus, the combination of creamy pumpkin filling and flaky crust will have everyone coming back for seconds!

How to Make Pumpkin Slab Pie

Making a Pumpkin Slab Pie is straightforward. Here’s how:

Ingredients:

3-4 refrigerated pie crusts (divided use)
30 ounces pure pumpkin puree
¾ cup dark brown sugar
½ cup heavy cream
1 cup evaporated milk
4 large eggs
1 tablespoon vanilla extract
2 tablespoons cornstarch
2 teaspoons pumpkin pie spice
1 teaspoon fine sea salt
Optional pie crust decoration:
- 1 large egg
- splash of water
- decorator’s sugar

Directions:

Preheat the oven to 400°F.
Lightly flour a clean work surface. Unroll and stack 3 pie crusts on top of each other. Roll it out into a 12×18 rectangle.
Place the pie crust into a 10x15x1 jelly roll pan and form it into the pan. Trim off some of the excess crust and crimp the edges. Set aside.
In a large bowl, whisk together the pumpkin puree, dark brown sugar, heavy cream, evaporated milk, eggs, vanilla, cornstarch, pumpkin spice, and salt until smooth. Pour this mixture into the crust and smooth out the top.
Bake for 28-32 minutes until golden brown on top, the crust is golden brown, and a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
For optional crust decoration: While the pie is baking, unroll the remaining pie crust onto a lightly floured clean work surface. Cut out fall-themed shapes using a cookie cutter or by hand.
Place the shapes onto a parchment paper-lined sheet tray. Beat the egg with a splash of water in a small bowl and brush the crust decorations lightly with the egg wash using a pastry brush. Sprinkle with decorator’s sugar.
Bake for 8-10 minutes until golden brown. Cool completely.
Once the pie is cooled to room temperature, slice and serve. You can also use the crust decorations for garnish if you like.

How to Serve Pumpkin Slab Pie

Serve your Pumpkin Slab Pie sliced into squares. It pairs wonderfully with whipped cream, ice cream, or a sprinkle of cinnamon. For a festive touch, add the baked crust decorations on top!

How to Store Pumpkin Slab Pie

You can store the Pumpkin Slab Pie in the refrigerator for up to 5 days. Cover it well with plastic wrap or aluminum foil to keep it fresh. If you have leftovers, it’s fine to keep individual slices in airtight containers.

Tips to Make Pumpkin Slab Pie

Use refrigerated pie crusts for a quick and easy option, but homemade crust can be delicious too!
Make sure to whisk the filling well to get a smooth texture.
If you want a sweeter taste, feel free to add more brown sugar to the filling.

Variation (If Any)

You can easily switch up the flavors by adding chocolate chips or nuts to the filling. Another variation is to make a ganache topping for an extra rich dessert!

FAQs

Can I use fresh pumpkin instead of canned puree? Yes, but make sure to cook and puree the pumpkin until smooth.
What if I don’t have a jelly roll pan? You can use a larger baking dish, but the cooking time may vary.
Is this pie gluten-free? No, but you can use gluten-free pie crusts if needed.

Enjoy making your Pumpkin Slab Pie and share the joy of this wonderful fall dessert!