Pumpkin Slab Pie

This easy pumpkin slab pie has classic pumpkin pie flavor baked into a larger, rectangular pie that is perfect for feeding a crowd. This easy fall dessert simplifies holiday baking for a crowd without sacrificing that homemade pie flavor.

One of the hardest thing about the holidays is figuring out the oven schedule- especially if you are baking multiple pies to feed a big group.

Instead of baking multiple round pies, why not try a slab pie?

This pumpkin slab pies gives you get a larger dessert that can be cut into plenty of squares, making it perfect for big Thanksgiving and  holiday gatherings.

The filling is the same delicious, spiced pumpkin pie filling you know and love.

There’s just enough of it to cover two whole pie crusts.

It’s a pie that feeds double for less work.

And it is also easier to serve since you can cut it into squares and hand them out without worrying about perfectly portioning every slice.

Serve each piece with a dollop of whipped cream or scoops of vanilla ice cream for a sweet end to any holiday.

Ingredients

To make this you’ll need:

• Refrigerated pie crust– A box of it. These boxes come with 2 crusts rolled up inside. You’ll need both crusts.
• Pumpkin puree– Not pumpkin pie filling.
• Sugar– Brown.
• Spices– Ground cinnamon, ground ginger, ground nutmeg, and salt.
• Eggs
• Evaporated milk– Make sure you are using this and not sweetened condensed milk.
• Whipped cream– For serving.

How to Make

Pumpkin slab pie is pretty easy to make.

Line a 10×15″ rimmed baking sheet and lightly spray it with non stick cooking spray.

Unwrap both the pie crusts and add them to the prepared pan.

Cut the crusts to fit into the pans, as needed and press them together in an even layer that covers the bottom and sides completely. 

Press a layer of foil into the top of the crust.

Bake the covered crust at 400° for 10 minutes.

Take the pan out of the oven, remove the foil, and set the crust aside to cool while you make the filling.

Mix the pumpkin, sugar, spices, salt, and eggs together in a large mixing bowl using a hand mixer.

Once they are evenly combined, beat in the evaporated milk.

Pour the pie filling into the pie crust, spreading it out in an even layer.

Carefully place the pan into the 400° oven, making sure to keep it flat the whole time since it will be full.

Bake the pie for 30-35 minutes or just until the pie’s set.

Once the pie has set, take it out of the oven and let it rest until completely cooled.

Cover the pie with plastic wrap and refrigerate until cold.

Slice into squares, serve with whipped cream, and enjoy!

Storing Leftovers

Store any leftovers tightly covered in the fridge for up to 4 days.

You can also wrap individual slices of pie tightly in plastic wrap and transfer the pieces to ziplocking freezer safe bags.

Freeze the wrapped, bagged slices for up to 2 months.

Tips and Tricks

• Handle the pie carefully when you put it in the oven. The tray will be very full.
• Lining the pan with foil helps make this an easy clean up recipe since it prevents the pie crust sticking to the pan.
• Make sure to let the pie fully cool before you slice it and serve it.

Other Holiday Pie Recipes

Pumpkin slab pie is a delicious, easy way to serve a classic holiday dessert to a crowd.

Make it for your next gathering and enjoy!

Looking for other holiday pie recipes?

Try these:

• Pecan Pie Dip
• McDonald’s Holiday Pie
• Cranberry Fluff Pie
• Apple Butter Pie
• Easy Pecan Pie Bars
• Cherry Hand Pies

If you’ve tried this PUMPKIN SLAB PIE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!