Love pumpkin pie but want to serve the masses? Then you need this Pumpkin Slab Pie, super easy, flavorful, and a fun alternative to the traditional dessert.
It is pumpkin season, and we cannot deny that, and I’m all for everything pumpkin. This Pumpkin Slab Pie is one of my favorite recipes ever.
I love a regular Pumpkin Pie, but they can be messy, and they serve fewer people. That is what makes this Slab Pie so much better, it is made for a crowd.
I know not everyone is a lover of crust, so you can choose to cut middle pieces of this as well and have no crusts and all the pumpkin pie, how can you not love that.
Top it will some whipped cream or some decorated pie crust bites, and you have yourself a fun dessert that everyone is bound to love, at least anyone we have served it to has!
If you are looking to switch up your pie routine this Fall season, you absolutely have to make this Pumpkin Slab Pie – you will not turn back!
Some of my other favorite pumpkin recipes that we have on our site include: Caramel Pumpkin Sheet Cake, Pumpkin Cream Cheese Muffins and Pumpkin Chocolate Chip Cookies.
WHY THIS RECIPE WORKS:
- All your favorite pumpkin flavor in larger form.
- Serves more people.
- An easy make-ahead dessert to bring to family functions.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Refrigerated pie crusts
Pure pumpkin puree
Dark brown sugar
Heavy cream
Evaporated milk
Eggs
Vanilla extract
Cornstarch
Pumpkin pie spice
Fine sea salt
Splash of water
Decorator’s sugar
HOW TO MAKE A PUMPKIN SLAB PIE:
- 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, brown sugar, heavy cream, evaporated milk, eggs, vanilla, cornstarch, pumpkin spice, and salt until smooth. Pour 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. Using a cookie-cutter, or by hand cut out fall-themed shapes.
- 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 you can slice and serve with the pie crusts for garnish if using.
IS THIS PIE BEST AT ROOM TEMPERATURE OR CHILLED?
We like to enjoy this pie chilled. Once it has come to room temp, I will place it in the fridge for 4 hours to fully chill before slicing to serve. Either way, it is perfectly set and ready to serve once it has cooled.
CAN I USE CANNED PUMPKIN PIE FILLING?
No, this needs to use canned pure pumpkin puree as we are adding to the filling and making our own. If you were to not follow the recipe usually you can use the pumpkin pie filling.
But make sure for this recipe, you do NOT use pumpkin pie filling and only use pure pumpkin puree.
CAN I ADD OTHER SPICES TO THIS?
If you want to add some other flavor to this Pumpkin Slab Pie you can add some other spices, some ideas include: ground allspice, ground ginger, ground clove, and ground cinnamon.
HOW TO STORE:
This can be stored covered in the refrigerator, where it will keep for up to 3 days.
You can also freeze this, wrap the pan in plastic wrap and then foil, and it will keep for up to 3 months.
To defrost, remove to the refrigerator overnight until thawed. You can choose to place it on the countertop to come to room temperature if you’d like.
TIPS AND TRICKS:
- You can make your own pie crust, make sure that it is a double pie crust recipe.
- Make sure you use canned pure pumpkin puree for this.
- Top with whipped cream, cool whip, caramel sauce, vanilla sauce, or chocolate sauce.
- Light brown sugar can be replaced with dark brown sugar.
- You can substitute the evaporated milk with half and half or whole milk.
- This can be frozen, see above on how to do that.
Love all the fall flavors, especially pumpkin? Love a good pie but looking for something traditional but yet different? This Pumpkin Slab Pie is just what you need.
If you like this recipe you might also like:
If you’ve tried this PUMPKIN SLAB PIE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Slab Pie
Ingredients
- 3-4 refrigerated pie crusts divided use
- 30 ounces pure pumpkin puree
- 1 ¾ cups dark brown sugar
- 1 ½ cups 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
Instructions
- 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 12x18 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, brown sugar, heavy cream, evaporated milk, eggs, vanilla, cornstarch, pumpkin spice, and salt until smooth. Pour 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. Using a cookie-cutter, or by hand cut out fall-themed shapes.
- 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 you can slice and serve with the pie crusts for garnish if using.
Notes
- You can make your own pie crust, make sure that it is a double pie crust recipe.
- Make sure you use canned pure pumpkin puree for this.
- Top with whipped cream, cool whip, caramel sauce, vanilla sauce or chocolate sauce.
- Light brown sugar can be replaced for the dark brown sugar.
- You can sub the evaporated milk with half and half or whole milk.
- This can be frozen, see above on how to do that.
Nutrition
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