Whoever said that pumpkin pie has to be a traditional round shape clearly never tried pumpkin slab pie! This delicious and decadent dessert takes the classic pumpkin pie to a whole new level by baking it in the form of a slab. Not only does it make serving and cutting a breeze, but it also offers more of that incredible, spiced pumpkin goodness to enjoy!
My pumpkin slab pie is going to be your top dessert this Thanksgiving season. A delicious sheet pan-size pumpkin pie that is made with a flaky pie crust, and velvety pumpkin pie filling that bakes up perfectly. A great slab pie recipe that can serve a crowd easily.
Skip the traditional pumpkin pie if you need to serve a larger group. This recipe gives you all the same flavors but in a larger batch. Make sure to check out my pumpkin cheesecake or pumpkin tart for more pumpkin recipes.
What Is A Pumpkin Slab Pie?
So a slab pie is when you take a 9×13 baking pan, and then add in the pie filling. You will find a slab pie is a bit thinner filling than a deep dish pie but you get the exact same flavors as you would in a traditional round pie.
If you have time check out my apple slab pie and my blueberry slab pie for two more easy pie recipe ideas.
Reasons You Will Love This Recipe
- Slab pies are perfect for serving a larger amount of people. Great for holiday parties, gatherings, and more.
- Skip making a handful of pies, and make one large pie in this slab form. It will save baking time in the oven.
- This is a velvety smooth pumpkin pie filling that will melt in your mouth. A delicious pie that is flavored perfectly with pumpkin pie spice.
- A make-ahead-friendly dessert that you can make the day ahead of when you want to serve it up.
Ingredients Needed
Crust – You can make your own pie crust or you can buy premade pie crust. Now I went the easy route and bought refrigerated pie crust.
Pumpkin – Reach for a can of pumpkin pie mix. This is going to be the base of the pie filling.
Eggs – Whisk up your eggs mix them in and create the perfect texture and binder for the pie.
Evaporated Milk – The traditional recipe for pumpkin is evaporated milk. It offers the perfect creamy texture.
Ready to indulge in the flavors of fall? Look no further than the delectable Thanksgiving favorite known as Pumpkin Slab Pie! This mouthwatering dessert combines the beloved pumpkin pie filling with a twist that makes it perfect for sharing with friends and family. These adorable little pie crust leaf cut outs just make the pie all the more gorgeous and festive!
Variations to Recipe
Homemade crust can be used in the swap of store-bought crust. A classic crust is what you would use for this recipe.
Swap out the classic crust and make a gingersnap or graham cracker crust for this recipe. Crush cookies with a bit of butter and press firmly into the pan and sides to create that tight texture.
Top with chopped pecans or even roasted pecans for added flavor to the pumpkin slab pie.
Mix in some shredded coconut flakes to create a tropical twist to the pie. You can use unsweetened or sweetened coconut flakes. It is your choice on how sweet you would like it to be.
Whip up a cheesecake batter and swirl it in with the pumpkin pie mixture. I love the twist of tangy with the creamy sweetness of the pie filling.
Swirl in some Nutella to create a nutty twist to the pie.
Top Tips
Pie Crust
Ensure you roll out the pie crust so it spreads over the pan. I also recommend having the crust go up the edges of the rimmed pan. This ensures all the pie filling stays in the pie crust so it doesn’t leak out as it bakes.
Pumpkin Pie Spice
You will find that you can add less or more pumpkin pie spice that is full of warm spices like cinnamon, nutmeg, and cloves. I like a bit more of the spice mix as it offers a richer flavor.
Room Temperature Ingredients
Make sure that you are going to use room temperature ingredients as it is going to create a smoother and creamier texture.
Watch The Crust
If you find your crust is getting a little too browned, you can cover the edges with foil. This is going to make sure the crust stays light brown instead of getting too crunchy and dark.
Cool Completely
Once you bake up the pie make sure it cools completely. You are going to find the pie will thicken more as it sets in the fridge.
Take your taste buds on a delightful journey as you sink your fork into the flaky, buttery crust that serves as the foundation for this dessert masterpiece. As you savor each bite, the warm and comforting notes of cinnamon, nutmeg, and allspice will envelop your senses, reminding you of cozy autumn nights and crackling fireplaces.
This dessert is all about making life easier by baking it in a large rectangular pan, resulting in a slab of pure pumpkin perfection. This dessert will satisfy everyone’s cravings without the hassle of multiple small pies.
One of the greatest advantages of making pumpkin slab pie is that it’s perfect for serving a crowd. Whether you’re hosting a family gathering, Friendsgiving, or just want to have plenty of leftovers (because who can resist?), this dessert has you covered. Plus, it saves you the trouble of baking multiple pies or worrying if there will be enough to go around.
Storing
Refrigerate: You will want to refrigerate the pie in a covered container. The pie will last for around 4-5 days when stored properly.
Make Ahead: I also recommend if you want to make this pie in advance you can do so. Just whip up the pie a day in advance of when you want to serve it.
Freezer: Another option is freezing the pie. Place in a freezer container and store for 2-3 months. Then when you want thaw in the fridge overnight before you serve it up.
Imagine a thick layer of creamy, perfectly spiced pumpkin filling nestled between a tender, flaky crust, with every bite bursting with the warm flavors of cinnamon, nutmeg, and cloves. The crust is golden-brown and buttery, adding a delightful contrast to the smooth pumpkin custard-like filling. It’s practically autumn in pie form!
Aside from its delicious taste and easy serving, pumpkin slab pie also brings a festive and cozy atmosphere to any occasion. Its vibrant orange color and iconic fall flavors instantly evoke feelings of comfort and nostalgia. Just the smell of it baking in the oven will have everyone eager for a slice as they gather around, eagerly waiting for the first bite.
How Do I Convert a Regular Pumpkin Pie Recipe to a Slab Pie Recipe?
Most of the time you will use 1-2 times the regular recipe to create a slab pie. Then use a rimmed baking sheet to spread the crust evenly.
What Size Baking Pan Should I Use for a Pumpkin Pie Slab?
Typically you can do a 9×13 size pan, or a bit bigger. Just make sure the pie filling is not too thin or it can overbake in the oven.
How Far in Advance Can I Make a Pumpkin Pie Slab for Thanksgiving?
I recommend only making your pie a day or two in advance of when you want to serve it for the best quality for your friends and guests.
What Are Some Creative Toppings for Pumpkin Pie Slab?
Whipped cream, caramel drizzle, drizzle of chocolate, nuts, and more. You will find the topping options are endless.
How can I tell when pumpkin pie is done?
To know when a pumpkin pie is done you are going to take a toothpick and stick it in the center and if it comes out clean of wet batter the pie is done. If it is still wet batter then bake the pie a bit longer.
Can I use a jelly roll pan to make a pie?
Yes, you can use a jelly roll pan to make the slab pie. If you own one you can use that in replace of the 9×13 pan. Feel free to use that in swap of a 9×13 pan.
So, this fall, why not try something new and exciting with your pumpkin pie? Grab a slab pie pan or a baking sheet, roll out that dough, and create a memorable dessert that will have everyone raving. Pumpkin slab pie is not only a delicious and convenient way to enjoy the flavors of autumn but also a show-stopping treat that will leave your guests asking for seconds (and maybe even the recipe!).
More Recipe Ideas
Pumpkin Slab Pie
Ingredients
- 3-4 refrigerated pie crusts divided use
- 30 ounces pure pumpkin puree
- 3/4 cups dark brown sugar
- 1/2 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
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 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.
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