November 9, 2015

Pumpkin Slab Pie

Easily feed a crowd this Thanksgiving & holiday season with Pumpkin Slab Pie.  All the deliciousness of its traditionally-made counterpart, with more servings per pan!

Pumpkin Slab Pie

The holiday season is upon us!  To me, once Halloween has passed, everything Christmas is fair game.  But I must say I'm not one of those who flies right over Thanksgiving with hardly a blink.  No.  I adore Thanksgiving.  In fact, I'm actually hard-pressed to say which I like better ~ Thanksgiving or Christmas.

Well, I'm thrilled that with today's post I don't have to choose.  I have a little something to share with you in honor of both holidays ... a little Pumpkin Slab Pie for Thanksgiving, and a little give-away gift to start off the Christmas gifting!

So let's kick off  the holidays right & get right into the give-away, shall we?

It's a Holiday Give-Away!
I'm so excited to offer each of you the opportunity to enter to win a LARGE CUSTOM-ENGRAVED CHERRY CUTTING BOARD from my dear friends at cherryBLOX!
Custom-Engraved cherryBLOX Cutting Boards
Custom-Engraved cherryBLOX Cutting Boards

GIVE-AWAY PRIZE:  One (1) Large custom-engraved cherryBLOX cherry cutting board.
HOW TO ENTER FOR YOUR CHANCE TO WIN:  Follow the instructions in the Rafflecopter widget below.

The fine print:  Winner will be randomly selected from all entries and contacted via e-mail.  Entry open from 12:01 a.m. Eastern time 11/9/15 until 11:59 p.m. Eastern time 11/29/15.  Open to U.S. residents only, must be 18 years of age or older to enter. Please see full terms and conditions in the Rafflecopter entry widget. 

a Rafflecopter giveaway

Here are my cherryBLOX cutting boards, one with my last name & one with the blog's name ... I love them!  The monogrammed one, I gave as a gift. 
Custom-Engraved cherryBLOX Cutting Boards

Now that you've entered my  give-away, I've got 24 blogging friends hosting 24 more fabulous give-aways for you!  See the list at the bottom of this post to click, visit, & enter each one.  I hope you win!

So now let's talk Pumpkin Slab Pie.

A slab pie is simply a shallow pie made in a rimmed baking sheet or jelly roll pan.  It's got all the deliciousness of its traditionally-made counterpart ... only thinner.  And wider.  And can be cut in rectangles ... or squares ... or funky-angled, not-perfect-pie-slice triangles, for that matter.

Pumpkin Slab Pie

So why would you want to make a Pumpkin slab  pie instead of the 'original?'  Well, that's exactly what my Mom asked me when I made this Pumpkin Slab Pie for dessert one evening when she and Dad came over for dinner.

As I shared with Mom, here are the reasons a slab pie might be the perfect choice:

1.  More Servings - Pumpkin Slab Pie can be cut into more servings than a traditional pie.  Cutting as shown in the photos in this post yields 24 servings.  That makes feeding a crowd a snap!

2.  Lots of Flexibility in Serving Sizes - Cut in triangles, as shown, for close-to-traditional pie servings.  Or, the Pumpkin Slab Pie can be cut into smaller bars instead.  Want to serve small bite-sized pieces for a party pick-up or on a dessert bar?  Cut into small cubes & pipe a small dollop of whipped cream onto each one.

3.  Thinner Layer of Pumpkin Filling - I absolutely love pumpkin pie.  But for me, sometimes the pumpkin filling is ... well ... just a bit too  much.  I like a bit thinner layer of pumpkin filling, which makes the thickness of Pumpkin Slab Pie perfect for me.  If you're like me, slab pie may be perfect for you, too.

Pumpkin Slab Pie

So easily feed a crowd this Thanksgiving & holiday season with Pumpkin Slab Pie.  It's got all the deliciousness of its traditionally-made counterpart, with more servings ... and more serving flexibility ... per pan!

Pumpkin Slab Pie
We invite you to follow The Kitchen is My Playground with Google+, PinterestFacebookTwitterInstagram, bloglovin', or subscribe by Email.  We'd love to have you back soon!

Pumpkin Slab Pie
(Printable recipe)
  • prepared crust for a 2-crust pie
  • 1 (15 oz.) can 100% pure pumpkin
  • 3/4 c. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 3/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 4 eggs, lightly beaten
  • 1 c. evaporated milk
  • whipped cream & pumpkin pie spice for garnish {optional}
  1. Line a 15x10" rimmed baking sheet with aluminum foil; lightly spray with non-stick cooking spray. Fit both crusts into the bottom and up the sides of the baking pan, cutting pieces and fitting together as needed. Press together seams well with your fingers. Fit a piece of aluminum foil on top of the crust. Bake at 400 degrees for 10 minutes. Remove from oven and remove foil.
  2. In a mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and beat with a whisk or fork until well combined. Add evaporated milk; stir until just combined.
  3. Place baking pan with crust on oven rack. Carefully pour in pumpkin filling.
  4. Bake at 400 degrees for 30 minutes, or until a knife inserted in the center comes out clean. Cool on a rack. Cover and chill. Store in the refrigerator.
  5. At serving time, garnish with whipped cream and a sprinkling of pumpkin pie spice, if desired.


25 Thanksgiving Recipes + 25 Giveaways

Click the links below to visit each participating blogger & enter each give-away.  I hope you win!

3.  Overnight Pumpkin Monkey Bread | Barbara Bakes
4.  Pumpkin Banana Bread | JavaCupcake
5.  Triple Spice Pumpkin Buttermilk Pie | Frugal Foodie Mama
6.  Cranberry Apple Charlotte Cake | The Redhead Baker
7.  Homemade Maple Cranberry Sauce | The Adventure Bite
8.  Roasted Butternut Squash & Cranberries | Cooking on the Front Burner
9.  5-Ingredient Pecan Pie Fudge | Texanerin Baking
10.  Turkey Tenderloins with Mushroom Tarragon Shallot Gravy | All Roads Lead to the Kitchen
11.  Garlic Herb Potatoes and Squash | Sugar Dish Me
12.  Classic Apple Pie  |  Comfortably Domestic
13.  Maple Mashed Sweet Potatoes | Chocolate Slopes
14.  Green Bean Quinoa Casserole | Lauren Kelly Nutrition
15.  Classic Pecan Pie  |  That Skinny Chick Can Bake
16.  Prosciutto Wrapped Parmesan, Pears, and Greens | The Complete Savorist
17.  Twice Baked Potatoes  |  My Gluten-Free Kitchen
18.  Sweet Potato Cheesecake  |  Cookie Dough and Oven Mitt
19.  Sweet Potato Casserole Donut Holes | Cupcake Project
21.  Fig and Goat Cheese Ball | Eat. Drink. Love
22.  Acorn Squash Puree | Daily Appetite
23.  Brussels Sprouts and Farro Salad | Lemons for Lulu
24.  Green Beans with Almonds and Bacon | From Valerie's Kitchen
25. Pumpkin Slab Pie | The Kitchen is My Playground


  1. Absolute Genius. I totally love this idea.
    Couldn't a person just lightly spray the baking sheet and not line with foil?
    Thank you for this givopportunity

    1. Thank you, Colleen! Yes, you could just spray the baking pan with non-stick spray and that would most likely work fine. I line the pan with foil to absolutely ensure there's no sticking, and to protect the baking pan a bit when cutting the pie.

    2. I'm glad she brought this up. I couldn't figure out how to serve the pie without having foil pieces on the crust when cutting.

  2. When I saw this, I thought why? Then 30 seconds later, I thought, HECK YA. I only have to make 1 pie this year if I do it this way! Brilliant.

    1. Lol! "Why?" is exactly what my Mom thought, too. After one bite and thinking about eating a little bit of SEVERAL desserts at a big Thanksgiving or holiday dinner, she was a slab pie convert!

  3. This is such a wonderful idea! Love it. :)

  4. Oh, I am so making this slab pie. I am doing a dessert table for Thanksgiving and am making bite size portions of several desserts because several family members need to monitor their sugar intake - so this will work great !

    1. Slab pie is a perfect way to do a dessert table, Lala! It gives such flexibility in cutting the size and shape of servings. I so hope you and your family enjoy it!!

  5. A great pie for a crowd, it will be delicious. Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen

  6. Everyone want a "taste" of each pie I make at the holidays so I may do this for pecan and lemon pecan also.


I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

Share Buttons

Get widget