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Hi Bold Bakers!
IN THIS RECIPE: You’ll find a BIG pumpkin pie made into a slab on a baking sheet. It’s just as easy as a regular pumpkin pie recipe, but this one will feed a crowd — for example, it uses 3 of my pie crusts. In the end you get a lovely pie that tastes just as it should during the season!
If you’re a fan of pumpkin pie — and have a big crowd to feed this holiday season — then this pumpkin slab pie is just the thing.
The custard for this pie is sweet and silky; instead of condensed milk, I use heavy cream, which gives the custard a lighter texture. After a big meal, you need dessert, but the last thing you want is something that’s heavy! The custard is also filled with just the right amount of warm spices, just enough to make sure that the pumpkin flavor shines through.
And, if your favorite part of the pie is the crispy, buttery crust, you’re in luck! This slab pie is nice because there’s even more crust to filling ratio than a regular pumpkin pie.
On top of all that, it’s easy to make — if you’ve been put in charge of pie for the first time for the family gathering, this is a great place to start.
What Is Pumpkin Slab Pie?
Save yourself the stress and make this slab pie instead of making two (or three!) pies for a crowd. Put your pie tins away and make this easy dessert in one shallow baking dish.
It tastes just as (if not MORE) delicious than a typical pumpkin pie, is easy to make, and you’ll have plenty of slices to go around.
This slab pie has everything you love in a pumpkin pie, except I would say the crust gets to be in the spotlight a little bit more. The thicker, crispy, buttery bottom crust is the perfect mode of transportation for the creamy pumpkin-pie custard.
What You Need To Make Pumpkin Slab Pie
- Measuring Cups and Spoons
- 11×17-inch (28x43cm) jelly roll pan
- Mixing bowls
How To Blind Bake A Pie Crust
This recipe uses the blind baking method for its crust — here’s an in-depth article on the very simple process!
How To Make A Pumpkin Slab Pie
All it takes is baking some pie crusts and whisking up some custard! Here is how you make an easy, delicious pumpkin slab pie:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll the 3 pie crusts together into a ¼ inch (6mm) thick rectangle. Line an 11×17-inch (28x43cm) jelly roll pan with your crust, then trim away any excess dough but be sure to leave a little crust hanging over the side of the pan’s rim to prevent the crust from shrinking.
- Prick the crust all over with a fork, then bake it in your preheated oven for 10 minutes. Check the crust and press down any air bubbles, and continue baking for another 5 minutes.
- While the crust bakes, make the custard filling. Whisk the pumpkin puree, brown sugar, heavy whipping cream, eggs, vanilla extract, pie spice, and salt in a large bowl.
- Once the crust is done, gently pour the filling onto the crust. Return the pie to the oven and bake for 15 minutes.
- As the pie bakes, roll out the excess pie crust scraps and cut them into fun shapes to garnish.
- After 15 minutes of baking, add the garnishes to the pie and return it to the oven for another 20-30 minutes, until the filling is set. You can test it by inserting a toothpick into the center; it is ready if it comes out clean.
- Let cool completely before cutting and serving.
Gemma’s Pro Chef Tips For Making Pumpkin Slab Pie
- Use my Homemade Pie Crust.
- The cream in the pie contributes to its light texture, but if you would like an even lighter texture, replace ½ cup (4floz/120ml) of cream with an equal amount of whole milk.
- No tinned pumpkin puree? Use my homemade version!
- If you don’t have pumpkin pie spice, you can replace it with an equal amount of my homemade pumpkin pie spice mix.
- When pre-baking the pie crust, don’t forget to prick the crust before baking, or steam might make the crust bubble up.
- The filling is very thin before baking, and the pan is very large – you can try to pull out an oven rack and rest the crust there before filling, then carefully slide the rack back.
How Do I Store Pumpkin Slab Pie?
You can store any leftover slab pie in an airtight container in the refrigerator for up to 3 days. Another bonus of a slab pie versus a regular pie is that it keeps wonderfully in the freezer. You can keep the slab pie frozen for up to 2 months, but be sure to thaw it overnight in the fridge before eating.
Make More Pies!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Try These Recipes!
Pumpkin Slab Pie Recipe
Ingredients
- 3 pie crusts
- 3 cups (24oz/675g) pumpkin puree
- 1½ cups (9oz/255g) dark brown sugar
- 1½ cups (12floz/360ml) heavy whipping cream
- 3 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1½ tablespoons pumpkin pie spice
- ¾ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll the 3 pie crusts together into a ¼ inch (6mm) thick rectangle and line an 11x17-inch (28x43cm) jelly roll pan with it. Trim away any excess dough, leaving enough crust to hang slightly over the rim of the pan to help prevent the crust from shrinking.
- Prick all over with a fork and bake for 10 minutes. Check the crust and press down any air bubbles. Continue baking for another 5 minutes.
- While the crust is baking, make the filling: in a large bowl, whisk together the pumpkin puree, brown sugar, heavy whipping cream, eggs, vanilla extract, pie spice and salt.
- When the crust is done, gently pour the filling onto the crust and return the pie to the oven and bake for 15 minutes.
- While the pie is baking, roll out any remaining pie crust scraps and cut into fun shapes for garnishing.
- After 15 minutes, add the pie crust garnish to the pie and return to the oven for another 20-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean.
- Let cool completely before cutting and serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
