Pumpkin Slab Pie Recipe
Prep Time
30 mins
Cook Time
1 hr
If your only issue with a pumpkin pie is that there's never enough — my giant incredible Pumpkin Slab Pie recipe is just for you!
Course:
Dessert
Cuisine:
American
Servings: 14 people
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
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Preheat the oven to 375°F (190°C).
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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.
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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.
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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.
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When the crust is done, gently pour the filling onto the crust and return the pie to the oven and bake for 15 minutes.
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While the pie is baking, roll out any remaining pie crust scraps and cut into fun shapes for garnishing.
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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.
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Let cool completely before cutting and serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.