November 9, 2015

Pumpkin Slab Pie

Yum
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!
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Pumpkin Slab Pie   www.thekitchenismyplayground.com


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.

So before all eyes and thoughts turn to Christmas, let's give Thanksgiving it's due love and attention by indulging in one of my favorite Thanksgiving desserts ~ 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 like I do, for that matter.

Pumpkin Slab Pie   www.thekitchenismyplayground.com

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   www.thekitchenismyplayground.com

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   www.thekitchenismyplayground.com
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Pumpkin Slab Pie
(Printable recipe)
Ingredients
  • 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}
Directions
  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.

Enjoy!




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11 comments:

  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

    ReplyDelete
    Replies
    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.

      Delete
    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.

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  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.

    ReplyDelete
    Replies
    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!

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

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  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 !

    ReplyDelete
    Replies
    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!!

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  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

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

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  7. Wow, turned out so good! I doubled the recipe (not the crust) for a half sheet pan. Family loved it, thank you ♡

    ReplyDelete

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