Pumpkin Slab Pie
User Reviews
5.0
12 reviews
Excellent
Pumpkin Slab Pie
Report
This pumpkin slab pie is the perfect way to make pumpkin pie for a crowd when you need more than eight slices!
Share:
Ingredients
- 3-4 packages pie crusts divided use
- 30 oz pure pumpkin puree
- 1 ¾ Cups dark brown sugar
- 1 ½ Cups heavy cream
- 1 Cup evaporated milk
- 4 large eggs
- 1 tbsp vanilla extract
- 2 tbsp cornstarch
- 2 tsp pumpkin pie spice
- 1 tsp fine sea salt
Optional Pie Crust Decoration
- 1 large egg
- splash of water
- decorator's sugar
Add to Shopping List
Instructions
- Preheat the oven to 400 degrees.
- Lightly flour a clean surface. Next take three pie crusts out of the package and stack them on top of each other then roll dough out into a 12×18 inch rectangle.
- Put the rolled out dough into 10x15x1 jelly roll pan. Form the dough around the inside of the pan. Any excess crust can be trimmed off and crimped around the edges. Set the pie crust aside.
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, heavy cream, evaporated milk, eggs, vanilla, cornstarch, pumpkin spice, and salt until mixed together and smooth.
- Pour the mixture into the pie crust and smooth out the top.
- Place the pie into the oven and bake for 28-32 minutes until the top is golden brown or a toothpick comes out clean. Make sure the pie is cooled completely on a wire rack.
- After the pie has cooled to room temperature slice the pie and add optional garnishes on top if you want.
Optional Crust Decorations
- While you have the pie in the oven, unroll the last pie crust on a lightly floured surface. Cut out the dough with fall themed cookie cutters or by hand.
- Prepare a baking sheet by lining it with parchment paper. Place the fall cutouts onto the lined baking sheet.
- Beat the egg and a splash of water together and lightly brush that mix over the pie crust cut outs. sprinkle the cut outs with decorator’s sugar.
- Bake for about 8-10 minutes or until they are golden brown. Let them cool completely before removing them from the baking sheet.
Notes
- Store leftovers in the fridge in an airtight container for up to three days. Serve leftovers chilled directly from the fridge or allow it to come to room temperature before eating. Don’t put it back in the oven or the microwave to warm up again!
- Freeze this pie for up to three months by placing it in a freezer safe container and freezing. I like to cut this into smaller pies or slices and freeze then just defrost however much you want of the pie when you’re craving pumpkin pie throughout the year!
- Ingredient Notes:
- Dark or light brown sugar works fine.
- Heavy cream can be substituted with whole milk or half and half.
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
76g
(25%)
Protein
10g
(20%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.01g
Cholesterol
86mg
(29%)
Sodium
571mg
(24%)
Potassium
334mg
(10%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
9295IU
(186%)
Vitamin C
3mg
(3%)
Calcium
123mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 15Slices
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 76g | 25% |
| Protein | 10g | 20% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 86mg | 29% |
| Sodium | 571mg | 24% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 9295IU | 186% |
| Vitamin C | 3mg | 3% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
