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 flexibility and servings per pan!
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The holiday season is upon us!

Once Halloween has passed, everything Christmas is fair game. But I must say, I'm not one of those people who flies right over Thanksgiving with hardly a blink. Nope, I adore Thanksgiving. -- In fact, I'm 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. And what better way to do that than by indulging in one of my favorite Thanksgiving desserts? --  Pumpkin Slab Pie.

Pumpkin Slab Pie has all the deliciousness of its traditionally-made counterpart, with more flexibility and servings per pan!

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 into rectangles, or squares, or funky-angled not-perfect-pie-slice triangles like I did in the photo below.

When it comes to serving up that Thanksgiving dessert, Pumpkin Slab Pie works beautifully for feeding a crowd or for serving up bite-sized pieces for a dessert bar.

Why Make Slab Pie Instead of Regular Pie?

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

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

1.  More Servings - Pumpkin Slab Pie can be cut into more servings than a traditional pie. Cutting into triangles 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 slab pie in triangles, as shown, for close-to-traditional pie servings. Or, Pumpkin Slab Pie can be cut into smaller bars instead. Or maybe you want to serve small bite-sized pieces for a party pick-up or as part of a dessert bar? -- Cut the pie 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 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 a perfect thickness for you, too.

How to Make Pumpkin Slab Pie:

Making Pumpkin Slab Pie is just as easy as making a regular pumpkin pie. The only difference is the pie crust dough is fitted into a 15x10" rimmed baking sheet or jelly roll pan instead of fitted into a regular pie dish.  

Making the filling ... baking it up ... everything else is just the same.

To fit the pie crust into the baking sheet, first line a 15x10" rimmed baking sheet or jelly roll pan with aluminum foil and lightly spray the foil with non-stick cooking spray. You can skip the foil if you'd like, but I like to include it to fully prevent any crust from sticking to the pan and to give the pan a bit of protection when cutting the finished pie.

Then fit 2 pie crust rounds into the bottom and up the sides of the baking pan, cutting pieces and fitting them together as needed to fill the pan. Press together any seams well with your fingers. Bake the crust for about 10 minutes.

Prepare the pumpkin filling by combining some pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, eggs and evaporated milk.

Place the baking pan with the partially-baked crust in the oven. Then carefully pour in the pumpkin filling. Pouring in the filling with the pan already in the oven reduces the chance of spilling the pie filling while transferring the pan to the oven. Since the pan for a slab pie is shallow, the unbaked filling spills pretty easily.

Bake the Pumpkin Slab Pie for about 30 minutes, or until a knife inserted in the center comes out clean. Cool and then chill in the refrigerator, and you're good to go with enjoying the deliciousness.

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

Check out these other delicious pumpkin sweet treats:

• Pumpkin Yum Yum
• Pecan Streusel Pumpkin Pie
• Impossible Pumpkin Pie
• Sweet Potato Pumpkin Pie
• No-Bake Pumpkin Cream Pie
• Creamy Pumpkin Cheesecake
• Pumpkin Cake Roll
• No-Bake Chocolate-Pumpkin Icebox Cake
• Chocolate Chip Pumpkin Dump Cake
• Pumpkin Cheesecake Crescents
• Pumpkin Banana Bread
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

pumpkin pie, pumpkin slab pie recipe, pumpkin pie recipe, Thanksgiving desserts

Desserts

American

Yield: 12-16 servings

Author: Tracey | The Kitchen is My Playground

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 flexibility and servings per pan!

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• prepared crust for a 2-crust pie
• 1 (15 oz.) can 100% pure pumpkin
• 3/4 c. brown sugar
• 1 tsp. groundcinnamon
• 1 tsp. ground ginger
• 3/4 tsp. groundnutmeg
• 1/2 tsp. salt
• 4 eggs, lightly beaten
• 1 c. evaporated milk
• whipped cream & pumpkin pie spice for garnish (optional)

Instructions

1. Line a 15x10" rimmed baking sheet or jelly roll pan 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.
2. Fit a piece of aluminum foil on top of the crust. Bake at 400℉ for 10 minutes. Remove from oven and remove foil.
3. 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.
4. Place baking pan with crust on oven rack. Carefully pour in pumpkin filling.
5. Bake at 400℉ for 30 minutes, or until a knife inserted in the center comes out clean. Cool on a rack.
6. Cover and chill. Store in the refrigerator.
7. At serving time, garnish with whipped cream and a sprinkling of pumpkin pie spice, if desired.

Similar Recipes

No-Bake Pumpkin Cream Pie

Impossible Pumpkin Pie

Pecan Streusel Pumpkin Pie

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