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Pumpkin Slab Pie Recipe

The Best Pumpkin Slab Pie Recipe

A pumpkin slab pie is a large, rectangular version of thetraditional pumpkin pie, baked in a sheet pan. This dessert features a buttery,flaky crust filled with a spiced pumpkin mixture made from pumpkin puree, eggs,heavy cream, and a blend of warm spices like cinnamon, ginger, and nutmeg. It'sa great choice for feeding a crowd, offering the same comforting flavors as aclassic pie but in a more convenient, shareable form.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cold and cut into cubes
  • 1/4 cup cold water
For the Filling:
  • 2 cups canned pumpkin puree
  • 3/4 cup heavy cream
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Equipment

  • Large mixing bowls
  • 9x13-inch Baking Pan
  • Rolling Pin
  • Measuring spoons and cups
  • Whisk
  • Pastry brush
  • Oven

Method
 

  1. Make the Crust: In a large bowl, combine the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add the cold water one tablespoon at a time, mixing until the dough begins to come together. Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
  2. Preheat the Oven: Set your oven to 375°F (190°C) and line a 9x13-inch baking pan with parchment paper.
  3. Roll Out the Dough: Once the dough has chilled, lightly flour your work surface and roll the dough to fit the size of your baking pan. Transfer it into the pan and press it into the corners.
  4. Make the Filling: In a separate bowl, whisk together the pumpkin puree, heavy cream, sugars, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
  5. Assemble the Pie: Pour the pumpkin filling into the prepared crust. Use a spatula to spread it evenly.
  6. Bake: Bake the pie for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust begins to brown too much, cover the edges with foil.
  7. Cool: Let the pumpkin slab pie cool to room temperature before serving. You can serve it with a dollop of whipped cream or a sprinkle of cinnamon sugar for an extra touch of sweetness.

Notes

I cooked this Pumpkin Slab Pie for a family gathering, and it was an instant hit! It combines all the best aspects of traditional pumpkin pie but is much easier to serve to a crowd. The crust is buttery and flaky, and the pumpkin filling is rich and flavorful, just the way it should be in fall. You can also play around with the spices to tailor it to your preferences.