Marry This Pumpkin Slab Pie is a creamy and spiced recipe, which is made with pure pumpkin puree and brown sugar. It’s the perfect Thanksgiving dessert for a crowd, ready in about 2 hours plus chilling time.
Jump to RecipePumpkin Slab Pie Ingredients
CRUST
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 Tbsp. granulated sugar
- 1 tsp. kosher salt
- 2 sticks cold salted butter, cut into cubes
- 1/4 to 1/2 cup ice water
FILLING
- 4 large eggs
- 3 cups canned pure pumpkin puree
- 2 1/4 cups evaporated milk
- 1 cup packed light brown sugar
- 1 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. freshly grated nutmeg
- 1 tsp. kosher salt
- Whipped cream, for serving
How To Make Pumpkin Slab Pie
- Make the crust: In a food processor, pulse the flour, granulated sugar, and salt. Add the cold butter and pulse until the mixture looks like coarse sand. With the machine running, slowly add the ice water until the dough holds together. Form the dough into a flat rectangle, wrap it in plastic, and refrigerate for at least 1 hour.
- Roll out the crust: On a lightly floured surface, roll the chilled dough into a 13×18-inch rectangle. Carefully ease the dough into a 10×15-inch jelly roll pan, trimming the edges but leaving a 1-inch overhang. Fold the overhang under itself and crimp the edges. Chill the crust for 30 minutes.
- Blind bake the crust: Preheat the oven to 375˚F. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 30 minutes until the edges are lightly golden. Remove the weights and parchment and bake for another 20 minutes, until the bottom is golden brown. Let the crust cool completely.
- Make the filling: Reduce the oven temperature to 325˚F. In a large bowl, whisk together the eggs, pumpkin, evaporated milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
- Bake the pie: Carefully pour the filling into the cooled crust. Bake for 50 to 55 minutes, until the center is set but still has a slight wobble. Let the pie cool completely on a wire rack before cutting into squares and serving with whipped cream.
Recipe Tips
- How to prevent a soggy crust? “Blind baking” the crust before adding the filling is the most important step. This fully bakes the pastry, creating a crisp, sealed barrier that won’t get soggy from the wet pumpkin filling.
- Can I use store-bought pie crust? Yes, for a shortcut you can use store-bought refrigerated pie crusts. You will likely need two packages to have enough dough to cover the bottom and sides of a 10×15-inch jelly roll pan.
- How do I know when the pumpkin pie is done? The center of the pie should be mostly set, but it should still have a slight jiggle to it when you gently shake the pan. It will continue to firm up as it cools.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dessert for the holidays. You can bake the entire pie, let it cool completely, then cover and refrigerate it for up to 2 days.
What To Serve With Pumpkin Slab Pie
This classic holiday dessert is perfect with a simple, creamy topping.
- A generous dollop of fresh whipped cream
- A scoop of vanilla bean or cinnamon ice cream
- A drizzle of warm caramel sauce
How To Store Pumpkin Slab Pie
- Refrigerate: Due to the custard filling, the pie must be stored in the refrigerator. Keep it covered with plastic wrap or foil, and it will stay fresh for up to 4 days.
Pumpkin Slab Pie Nutrition Facts
- Serving Size: 1 square
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A slab pie is simply a pie that is baked in a large, rectangular, rimmed baking sheet (often called a jelly roll pan) instead of a traditional round pie dish. It’s a fantastic way to serve pie to a larger crowd.
Yes, but you will need to cook it first. Cut a sugar pumpkin in half, scoop out the seeds, and roast it until tender. Then, scoop out the flesh and puree it until very smooth. You will need 3 cups of puree for this recipe.
Cracks in a pumpkin pie are usually a sign of overbaking or cooling the pie too quickly. Be sure to pull the pie from the oven while the center is still slightly wobbly, and let it cool gradually at room temperature.
Try More Recipes:
- Pumpkin Spice Cereal Treats Recipe
- Pumpkin Mac and Cheese Recipe
- Pumpkin Spice Cinnamon Rolls Recipe
Pumpkin Slab Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings30
minutes1
hour45
minutes350
kcalA classic pumpkin pie baked in a sheet pan for easy slicing and serving to a crowd, with a flaky crust and a creamy, spiced filling.
Ingredients
Crust: 2 ½ cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, 2 sticks cold salted butter, ¼ to ½ cup ice water
Filling: 4 large eggs, 3 cups canned pumpkin puree, 2 ¼ cups evaporated milk, 1 cup brown sugar, 1 ½ tsp vanilla, 1 tsp each cinnamon, ginger, & nutmeg, 1 tsp salt
Directions
- Crust: Make the pie dough in a food processor. Chill for 1 hour.
- Roll the dough into a 13×18-inch rectangle and fit it into a 10×15-inch jelly roll pan. Chill for 30 minutes.
- Preheat oven to 375˚F. Blind bake the crust with pie weights for 30 minutes, then without for another 20 minutes. Cool completely.
- Filling: Reduce oven to 325˚F. Whisk all filling ingredients together until smooth.
- Pour the filling into the cooled crust.
- Bake for 50-55 minutes until the center is almost set.
- Cool completely before slicing into squares and serving with whipped cream.
Notes
- Blind baking the crust is the most important step for a crisp, non-soggy base.
- Don’t overbake the pie; it should still have a slight wobble in the very center when you take it out of the oven.
- This is the perfect dessert for Thanksgiving as it can be made a day or two in advance.
- For the best flavor, use pure pumpkin puree, not pumpkin pie filling.
