If you love traditional pumpkin pie but need to serve a larger group, this slab version is the perfect solution. It delivers all the creamy, spiced flavor you expect—just in a format that feeds a crowd.
Baking the pie in a sheet pan makes slicing simple and mess-free. It’s ideal for potlucks, Thanksgiving dinners, and special occasions when presentation and convenience both matter.
The filling is rich and silky, flavored with classic warm spices that pair beautifully with the buttery crust. It’s a comforting dessert that feels festive and nostalgic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
refrigerated pie crusts or homemade pie dough canned pumpkin puree eggs granulated sugar brown sugar heavy cream milk ground cinnamon ground ginger ground nutmeg ground cloves salt vanilla extract
Directions
Preheat your oven to 375°F (190°C).
Roll out the pie dough and fit it into a rimmed sheet pan, pressing gently into the corners. Trim any excess dough.
In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, heavy cream, milk, vanilla extract, salt, and all spices until smooth.
Pour the pumpkin filling evenly into the prepared crust.
Carefully transfer the pan to the oven.
Bake for 35–45 minutes, or until the center is set and only slightly jiggly.
Remove from the oven and allow the pie to cool completely before slicing.
For clean slices, refrigerate for at least 1 hour before serving.
Servings and timing
Servings: 12–15 slices
Prep time: 20 minutes Bake time: 35–45 minutes Cooling time: 1–2 hours Total time: Approximately 2 hours 15 minutes
Variations
For a deeper flavor, add a tablespoon of maple syrup to the filling.
You can replace some of the heavy cream with evaporated milk for a slightly lighter texture.
Add a layer of chopped pecans on the crust before pouring in the filling for extra crunch.
Top with whipped cream or a dusting of cinnamon before serving for a decorative finish.
Storage/Reheating
Store leftover pumpkin slab pie covered in the refrigerator for up to 4 days.
To freeze, wrap tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
Pumpkin pie is best served chilled or at room temperature, but you can warm slices gently in a 300°F (150°C) oven for about 5–10 minutes if preferred.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-pureed and drained to avoid excess moisture.
What size pan should I use?
A 10×15-inch rimmed sheet pan works well for a slab pie.
How do I know when the pie is done?
The center should be set with a slight jiggle. A knife inserted near the center should come out clean.
Can I make this pie ahead of time?
Yes, it’s actually better when made a day in advance and chilled.
Why did my crust shrink?
Overworking the dough or not chilling it before baking can cause shrinking.
Can I make it dairy-free?
Yes, substitute coconut milk or another plant-based cream alternative.
How do I prevent cracks on the surface?
Avoid overbaking and allow the pie to cool gradually at room temperature.
Can I use pumpkin pie spice instead of individual spices?
Yes, substitute with about 2 teaspoons of pumpkin pie spice.
Is this recipe good for Thanksgiving?
Absolutely. It’s perfect for feeding a crowd during holiday gatherings.
Can I add a topping?
Yes, whipped cream, caramel drizzle, or candied pecans all pair beautifully.
Conclusion
Pumpkin Slab Pie is a practical and delicious way to serve a beloved classic to a larger group. With its smooth, spiced filling and flaky crust, this easy-to-slice dessert is perfect for holidays, celebrations, or anytime you want to share the comforting flavors of pumpkin pie with family and friends.
Pumpkin Slab Pie is a crowd-pleasing twist on traditional pumpkin pie, baked in a sheet pan for easy slicing and serving. With a smooth, warmly spiced pumpkin filling and flaky crust, this pumpkin slab pie is perfect for Thanksgiving, holiday gatherings, and fall celebrations.
Ingredients
2 refrigerated pie crusts or one large batch homemade pie dough
2 (15 oz) cans pumpkin puree
4 large eggs
¾ cup granulated sugar
½ cup brown sugar
1 cup heavy cream
½ cup milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C).
Roll out pie dough and fit it into a 10×15-inch rimmed sheet pan, pressing gently into corners. Trim excess dough and crimp edges if desired.
In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, heavy cream, milk, vanilla extract, salt, and all spices until smooth and fully combined.
Pour filling evenly into the prepared crust.
Carefully transfer to the oven and bake for 35–45 minutes, or until the center is set with only a slight jiggle. A knife inserted near the center should come out clean.
Remove from oven and allow to cool completely at room temperature.
Refrigerate for at least 1 hour before slicing for clean, neat squares.
Notes
Do not overbake to prevent cracks in the filling.Chilling before slicing helps achieve clean edges.Substitute 2 teaspoons pumpkin pie spice for the individual spices if preferred.For added flavor, stir in 1 tablespoon maple syrup.
