Description
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
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2 (15 oz) cans pumpkin puree
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4 large eggs
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¾ cup granulated sugar
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½ cup brown sugar
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1 cup heavy cream
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½ cup milk
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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½ teaspoon salt
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 375°F (190°C).
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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.
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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.
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Pour filling evenly into the prepared crust.
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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.
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Remove from oven and allow to cool completely at room temperature.
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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.
