Pumpkin Slab Pie is a delightful twist on the classic holiday pumpkin pie, perfect for serving a crowd. This dessert combines the warm, spiced flavors of traditional pumpkin pie with a convenient slab form, making it easier to cut into bars for sharing at large gatherings. The buttery, flaky crust holds a luscious, spiced pumpkin filling that’s silky smooth and perfectly sweetened. Top it with a dollop of whipped cream or a drizzle of caramel for an irresistible finish. Whether you’re hosting a holiday party or simply craving the comforting flavors of fall, this slab pie is sure to be a hit.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into cubes
- 6-8 tbsp ice water
For the Filling:
- 1 can (29 oz) pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 ½ cups evaporated milk
- ½ cup heavy cream
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 10×15-inch rimmed baking sheet or jelly roll pan.
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together but is not sticky. Form the dough into a rectangle, wrap it in plastic wrap, and chill for 30 minutes.
- Roll out the dough on a floured surface to fit the size of your baking sheet. Carefully transfer it to the pan, pressing the dough into the corners and up the sides. Trim any excess dough and use a fork to prick the bottom of the crust.
- Pre-bake the crust for 10 minutes, then remove from the oven and set aside.
- Prepare the filling: In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until well combined. Add the eggs one at a time, beating well after each addition. Gradually stir in the evaporated milk and heavy cream until the mixture is smooth.
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
- Bake for 35-40 minutes or until the filling is set and a knife inserted in the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool completely before cutting into squares. Serve with whipped cream or caramel drizzle if desired.
Enjoy this easy-to-serve Pumpkin Slab Pie at your next gathering, and watch it disappear within minutes!
