5.0 from 81 votes
Easy Pumpkin Slab Pie Recipe
My unique pumpkin spice replacement and just the right amount of cream cheese create the BEST Pumpkin Pie Recipe, made as an Easy Pumpkin Slab Pie dessert for holiday parties and potlucks!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 24 pieces
Calories: 316 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
For the Pie Crust:
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoon salt
- 1 cup unsalted butter, cold (16 tablespoons)
- 8 tablespoons shortening, cold
- 2/3+ cup amaretto liqueur, ice cold
For the Pumpkin Filling:
- 3 cups pumpkin puree
- 12 ounces cream cheese, softened
- 1 1/2 cups brown sugar, packed
- 3 large eggs
- 1/3 cup heavy cream
- 1 tablespoon Chinese five spice or pumpkin pie spice
- 1 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. For the pie crust: In a food processor add the flour, sugar, and salt. Pulse to combine. Then cut the cold butter and shortening into cubes and place in the food processor. Pulse again until the mixture resembles small peas.
- Add 2/3 cup ice cold amaretto and pulse again. If the dough looks too dry add 1-2 more tablespoons and pulse. Dump the dough out onto a piece of plastic wrap. Press into a rectangle shape and wrap well. Refrigerate for at least 30 minutes.
- Meanwhile, use an electric mixer to beat the cream cheese on high until light and fluffy. Scrape the bowl and add a few spoonfuls of pumpkin puree and beat again. Add the remaining pumpkin puree little by little, as the mixture beats, to ensure the mixture comes together without clumps of cream cheese.
- Add in the brown sugar, followed by the egg, cream, Chinese Five Spice, and salt. Scrape the bowl again and beat until smooth.
- Take the dough out of the refrigerator. Cut 25% of the dough off one end. Wrap the smaller piece of dough and place back in the fridge. Place the larger section on a well-floured piece of wax paper. Roll into a large 12x17-inch rectangle. Carefully flip the dough over onto a 10x15-inch jelly roll pan and peel off the wax paper. Roll the edges under and crimp with a fork.
- Pour the pumpkin filling into the prepared crust and smooth out evenly. Bake for 35-45 minutes, until its set in the middle when lightly jiggled.
- For decoration, roll out the remaining piece of dough and use a pumpkin cookie cutter (or leaf shape) to cut out 24 pieces. Bake on a separate baking sheet for 5-10 minutes until golden. Once the pie is cool, cut into 24 squares and top each piece with a pie crust pumpkin!
Cup of Yum
Notes
- This pie can be made and chilled up to a week before serving. Cover well.
Nutrition Information
Serving
1slice
Calories
316kcal
(16%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
52mg
(17%)
Sodium
325mg
(14%)
Potassium
157mg
(4%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
5160IU
(103%)
Vitamin C
1.3mg
(1%)
Calcium
53mg
(5%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 316
% Daily Value*
| Serving | 1slice | |
| Calories | 316kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 52mg | 17% |
| Sodium | 325mg | 14% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 5160IU | 103% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.