Pumpkin Slab Pie is a festive, silky and creamy pie that is perfect for Thanksgiving! It’s easy to make and is great to feed a crowd.
This delicious pie has a buttery, flaky and thick pie crust and a silky smooth filling that is flavored with pumpkin pie spice. Make it for the holiday season and potlucks!
This pie is a great alternative to making several smaller pies for thanksgiving, which makes it great to serve when you are hosting a large number of pumpkin pie lovers! Serve each slice with a dollop of whipped cream and a sprinkle of ground cinnamon. It makes the pie amazing!
For other pie recipes, check out this wonderful strawberry rhubarb pie and this creamy peppermint pie.
Why This Recipe Works
- Feeds a crowd – this recipe makes 16 servings at once! But you can also cut it into smaller or larger servings based on your preference (or calorie intake).
- Easy to serve – cutting the pie into bars makes it easy to slice, serve and eat.
- Mess free – you can eat this slab pie with a fork or with hands.
- Quick to make – it takes less time to make and to cool compared to traditional round pies.
- Easy to store – if you end up having leftover pumpkin slab pie, it’s easier to store compared to the traditional pie slices due to the bar shape.
Ingredients
Here’s what you need to make this pie in a sheet pan:
- For The Pie Crust: all purpose flour, salt, chilled unsalted butter and ice cold water.
- For The Filling: eggs, granulated sugar, pumpkin puree, salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg and evaporated milk.
- For The Egg Wash: egg and water.
How To Make Pumpkin Slab Pie
Make Pie Crust:
- Mix flour and salt in a medium bowl. Then cube chilled butter. Add butter into the flour mixture and mix using a pastry cutter or two forks. Continue mixing until the mixture resembles coarse crumbs.
- Drizzle ice cold water into the flour mixture by small quantities of 1 tablespoon at a time. Continue mixing and adding ice cold water until the dough comes together.
- Wrap the crust dough with cling wrap and refrigerate for 1-2 hours (and up to 5 days).
- Once the dough is chilled, take it out from the refrigerator. Preheat the oven to 400°F/200°C. Roll the dough out to ¼ inch thick rectangle. Carefully transfer it to a quarter sized sheet pan. Trim excess dough from the edges and pinch to create a crimped pattern.
- Optional Step: Blind Bake The Crust
- Blind baking makes the crust crispier on the bottom. To do this, line the unbaked crust with parchment paper and aluminum foil. Fill with pie weights or dried beans. For this recipe, you need extra pie weights (more than you usually use for a regular sized pie).
- Bake in the preheated oven for 15 minutes. Remove the pie weights, the foil and the parchment paper. With a fork, pierce the crust all over to release the steam. Then bake again for 10 more minutes or until the crust is firm.
Make Pumpkin Pie Filling:
- Combine eggs and sugar in a medium bowl and beat together until the sugar is dissolved.
- Add pumpkin puree, ground cinnamon, ginger, cloves, nutmeg and salt.
- Gradually stir in the evaporated milk and mix until well combined.
- Pour the filling into the pie crust, brush edges lightly with egg wash and bake for 15 minutes at 400°F/200°C. Turn the oven down to 350°F/180°C, and continue baking for 25-30 minutes until the center of the slab pie is set.
- Allow the pie to cool down for at least two hours before serving. Top each slice with a dollop of whipped cream and a sprinkle of ground cinnamon.
Tips For Making Pumpkin Slab Pie
- Cold pie crust ingredients – For the success of this recipe, make sure that the pie crust ingredients are very cold before working with them.
- Pumpkin puree – You can use either fresh pumpkin puree or canned pumpkin puree. I prefer using canned puree for pies.
- Pumpkin pie spice – Instead of using the classic pumpkin pie spices that are indicated in the recipe card below, you can make a batch of this homemade pumpkin pie spice and use it for more recipes.
- Pan size – Make sure to use the right pan size for baking this pie. Quarter sized Sheet pan or Jelly Roll Pan (10×15 inch) is perfect here!
Frequently Asked Questions
Instead of making several classic round pies to feed a crowd, make just one large, shallow, rectangular pie, that is the slab pie. It’s a pie version of a sheet cake. It’s easy to make and easy to serve and to eat. You can eat it mess free using forks or hands. This makes it perfect for holiday parties and potlucks.
To save some time, I recommend making the pie crust ahead of time. Let it chill over in the refrigerator overnight (and up to 5 days). Then roll it and shape it to use later. You can also freeze the dough for up to 3 months.
The pie cracks usually after taking it out of the oven as a result of sudden change in temperature. To prevent this, you can turn off the oven a couple of minutes sooner, and keep the pie inside the oven till it cools down (as the oven cools down).
To store any leftovers, simply place in an airtight container and store in the fridge for up to 1 week. Alternatively, you can freeze the baked pie for up to 3 months.
Sure! This recipe makes two 9-inch deep pies. However, they would take longer to bake as the filling is ticker and takes longer to set.
What To Serve With
To make this pumpkin pie luxurious, serve it with a dollop of whipped cream and a sprinkle of ground cinnamon. Enjoy!
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Pumpkin Slab Pie
Equipment
- Sheet pan or Jelly Roll Pan
- Hand mixer
- Rolling Pin
Ingredients
For The Pie Crust:
- 2 ½ cup all purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter chilled
- 6-8 tablespoons ice cold water
For The Filling:
- 4 large eggs
- 1 ½ cup granulated sugar
- 2 15-ounce cans pumpkin puree
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 ½ cups evaporated milk
For The Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
To Make The Pie Crust:
- Mix flour and salt in a medium bowl. Then cube chilled butter. Add butter into the flour mixture and mix using a pastry cutter or two forks. Continue mixing until the mixture resembles coarse crumbs.
- Drizzle ice cold water into the flour mixture by small quantities of 1 tablespoon at a time. Continue mixing and adding ice cold water until the dough comes together.
- Wrap the crust dough with cling wrap and refrigerate for 1-2 hours (and up to 5 days).
- Once the dough is chilled, take it out from the refrigerator. Preheat the oven to 400°F/200°C. Roll the dough out to ¼ inch thick rectangle. Carefully transfer it to a quarter sized sheet pan. Trim excess dough from the edges and pinch to create a crimped pattern.
- Brush edges lightly with egg wash.
- Optional Step: Blind Bake The Crust
- Blind baking makes the crust crispier on the bottom. To do this, line the unbaked crust with parchment paper and aluminum foil. Fill with pie weights or dried beans. For this recipe, you need extra pie weights (more than you usually use for a regular sized pie).
- Bake in the preheated oven for 15 minutes. Remove the pie weights, the foil and the parchment paper. With a fork, pierce the crust all over to release the steam. Then bake again for 10 more minutes or until the crust is firm.
To Make The Pumpkin Pie Filling:
- Combine eggs and sugar in a medium bowl and beat together until the sugar is dissolved.
- Add pumpkin puree, ground cinnamon, ginger, cloves, nutmeg and salt.
- Gradually stir in the evaporated milk and mix until well combined.
- Pour the filling into the pie crust, brush edges lightly with egg wash and bake for 15 minutes at 400°F/200°C. Turn the oven down to 350°F/180°C, and continue baking for 25-30 minutes until the center of the slab pie is set.
- Allow the pie to cool down for at least two hours before serving. Top each slice with a dollop of whipped cream and a sprinkle of ground cinnamon.
Notes
- Cold pie crust ingredients – For the success of this recipe, make sure that the pie crust ingredients are very cold before working with them.
- Pumpkin puree – You can use either fresh pumpkin puree or canned pumpkin puree. I prefer using canned puree for pies.
- Pumpkin pie spice – Instead of using the classic pumpkin pie spices that are indicated in the recipe card below, you can make a batch of this homemade pumpkin pie spice and use it for more recipes.
- Pan size – Make sure to use the right pan size for baking this pie. Quarter sized Sheet pan or Jelly Roll Pan (10×15 inch) is perfect here!
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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