This is the best Pumpkin Slab Pie recipe ever! It's easy to make and is great to feed a crowd. Perfect for Thanksgiving!
Equipment
Sheet pan or Jelly Roll Pan
Hand mixer
Rolling Pin
Ingredients
For The Pie Crust:
2 ½cupall purpose flour
1teaspoonsalt
1cupunsalted butter chilled
6-8tablespoonsice cold water
For The Filling:
4large eggs
1 ½cupgranulated sugar
2 15-ouncecanspumpkin puree
1teaspoonsalt
2teaspoonsground cinnamon
1teaspoonground ginger
½teaspoonground cloves
½teaspoonground nutmeg
2 ½cupsevaporated milk
For The Egg Wash:
1egg
1tablespoonwater
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.