Pumpkin Slab Pie
Ingredients
- 3 refrigerated rolled pie crusts
- 30 ounces pure pumpkin puree
- 1 & 3/4 cups dark brown sugar
- 1 & 1/2 cups cups heavy cream
- 1 cup evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 1 refrigerated rolled pie crust
- 1 large egg
- splash of water
- decorator's sugar
Directions
- 1
Preheat the oven to 400°F.
- 2
Lightly flour a clean work surface. Unroll and stack 3 pie crusts on top of each other. Roll it out into a 12x18 rectangle.
- 3
Place the pie crust into a 10x15x1 jelly roll pan and form it into the pan. Trim off some of the excess crust and crimp the edges. Set aside.
- 4
In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, evaporated milk, eggs, vanilla, cornstarch, pumpkin pie spice, and salt until smooth. Pour into the crust and smooth out the top.
- 5
Bake for 28-32 minutes until golden brown on top, the crust is golden brown, and a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- 6
For optional crust decoration: While the pie is baking, unroll a pie crust onto a lightly floured clean work surface. Using a cookie-cutter, or by hand cut out fall-themed shapes. Place the shapes onto a parchment paper-lined sheet tray. Beat the egg with a splash of water in a small bowl and brush the crust decorations lightly with the egg wash using a pastry brush. Sprinkle with decorator's sugar.Bake for 8-10 minutes until golden brown. Cool completely.
- 7
Once the pie is cooled to room temperature you can slice and serve with the pie crusts for garnish, if using, and some whipped cream.We enjoy our pumpkin pie cold, so once cooled to room temperature, I place it in the fridge for 4 hours to chill and then slice. Either way, it's delish!
Pumpkin Slab Pie
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About this Recipe
Craving the ultimate pumpkin pie experience for a crowd, without any of the usual stress? This Pumpkin Slab Pie is your answer, delivering a super easy Thanksgiving dessert that's as impressive as it is delicious.
What makes this recipe truly special is its commitment to both convenience and classic flavor. By utilizing refrigerated rolled pie crusts, you bypass common pie-making hurdles, allowing you to focus on the incredibly silky smooth filling. This approach ensures a totally foolproof process, making it the best pumpkin pie for busy holiday cooks.
You can expect a delightful harmony of flavors in every bite, where the natural sweetness of pure pumpkin puree is perfectly complemented by dark brown sugar and a generous blend of pumpkin pie spice. The texture is consistently silky smooth, a hallmark of a truly great pumpkin pie, all encased within a crisp, golden crust. The recipe is designed to be easy to slice and serve, promising a satisfyingly simple baking experience that culminates in an impressive, comforting dessert.
While this recipe is a holiday favorite as is, you could consider enhancing the aroma and flavor of the crust by brushing it with a touch of melted butter before baking. For a different finish, a sprinkle of coarse turbinado sugar could be used in place of decorator's sugar for a less sweet, subtle crunch. You can also vary the pumpkin pie spice blend slightly if you have a preferred mix, ensuring it complements the rich pumpkin notes.
This large-format slab pie is ideal for holiday gatherings, potlucks, or any event where you need to easily serve a crowd of up to 15 people. Its straightforward slicing and generous yield make elegant plating a breeze, especially when paired with a dollop of freshly whipped cream.