A Pumpkin Slab Pie is an easy way to make pumpkin pie for a lot of people.
I make plenty of pies, and I usually make a classic pumpkin pie for Thanksgiving. But if I want to have a lot of pumpkin pie on hand for a crowd, I like to make a pumpkin slab pie instead. Slab pies are great because you can just cut them into squares to serve. The filling isn’t usually quite as thick as a regular pie, so you’re just getting a taste of pie without it being overwhelming. It’s a fun way to make a giant pie!
How to make Pumpkin Slab Pie:
Make the crust:
Gather and mix the ingredients for the dough, flatten it into a rectangle and wrap with plastic wrap. Refrigerate the wrapped dough for 2 hours.
Roll out the chilled dough between two floured pieces of parchment paper. Peel off one side of the parchment paper, and invert the pie dough onto a half sheet pan. Press the dough into the pan, and flute the edges. Use a fork to poke several holes into the bottom of the crust.
Make the filling:
Combine the filling ingredients. Pour the filling into the prepared crust. Brush the decorative edges of the crust with egg wash.
Bake the pumpkin slab pie for 45 to 60 minutes. You’ll know it’s done when you insert a knife into the middle of the pie and it comes out clean. The crust will be golden brown too.
Slices come out nice and clean. It’s easy to divide up the pie into even pieces. The homemade crust is flaky and perfect.
Top slices of pumpkin slab pie with a little dollop of homemade whipped cream. Some people like vanilla ice cream with their pumpkin pie too, so you might wish to have both on hand. This is one delicious pie. Enjoy!
How to make Homemade Whipped Cream:
Chill your bowl and beaters. This will ensure that your whipped cream will whip up quickly and nicely. Add 1 cup of heavy whipping cream to your chilled bowl. Add one tablespoon of powdered sugar. Whip with an electric mixer until the cream is thickened and holds stiff peaks when you drag the beaters through the cream.
Pumpkin Slab Pie
- 4 cups all purpose flour
- 1¼ teaspoons salt
- 1½ cups + 2 tablespoons chilled unsalted butter, diced in small pieces
- ¾ cup ice water, plus more as needed
- Two 15-ounce cans unsweetened pumpkin puree (NOT pumpkin pie filling)
- 2 cups evaporated milk
- 1 cup granulated white sugar
- ¾ cup lightly packed light brown sugar
- 5 large eggs
- 5 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 large egg (beaten with 1 tablespoon water)
- whipped cream, for serving (optional)
- ground cinnamon, for garnish (optional)
MAKE THE CRUST:
- In a large bowl, whisk the flour and salt together. Add the butter and use a fork or pastry cutter to cut the butter into the flour mixture until it is coarsely incorporated. There should be a few pieces of butter the size of small peas. Drizzle in the water a little at a time, stirring in between additions. Add enough water so that the dough sticks together when you squeeze it, but be careful not to add too much water or the dough will be gummy. The easiest way to mix the dough is with your hands. Shape the dough into a ball, and then flatten it out to a rectangle about 8 inches wide by 11 inches long (this will help you roll it out later). Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Flour a piece of parchment paper. Unwrap the dough and place it on top of the floured parchment paper. Flour the top of the dough, and place another piece of parchment paper on top. Roll out the dough to a rectangle about 16 inches wide by 22 inches long. Peel off the top piece of parchment paper from the dough. Place an 18 by 13-inch baking tray on top of the rolled out dough. Carefully invert it so that the tray is on the bottom and the dough is on the top. Slowly peel off the bottom piece of parchment paper, which is now on top. Gently press the dough down into the sides of the tray. Trim off any excess dough and flute the sides. Use a fork to poke several holes in the bottom of the dough.
ADD THE FILLING AND BAKE:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together all of the filling ingredients. Pour the filling onto the crust and spread it out evenly. Lightly brush the crust on the sides with egg wash. Discard any leftover egg wash.
- Bake the pie until the crust on the sides is golden and a knife inserted in the center of the pie comes out clean, 45 to 60 minutes. Let the pie cool completely on a wire rack before slicing.
- Serve garnished with whipped cream and/or a sprinkle of cinnamon if desired.
What size pumpkin cans do you use for a 9 x 13 pan.
This recipe is meant to be baked in a sheet pan (13×18), so I’m not sure how you’d modify it for a smaller pan.
The filling was very good, however, i didn’t like the crust at all. Maybe the temperature needed to be higher, but it wasn’t cooked completely even after baking for an hour. It was too thick compared to the amount of filling. I will not make again.!
Can you use a already prepared crust?Like Pillsbury.
I think that would be pretty tricky since you need a large rectangle!
Can this be made with sweet potatoes instead?
I have not tried it using sweet potatoes, so I’m not sure.
I AM REALLY ITCHING TO MAKE THIS FOR THANKSGIVING THIS YEAR. CANT WAIT. LOOKS SO PRETTY AND YUMMY
I’d like to see a video
No video for this recipe, sorry!
I made a slab pie (pumpkin) yesterday but I made mine in a 9 x 13 pan and doubled the filling so I have a regular size pie for my guests tomorrow. No skimping on the filling for me!
What size pan??
18×13 Half Sheet Pan
Sounds delicious! How about graham cracker crust?