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.
Servings: 16
Calories: 201kcal
Ingredients
- 1 14.1 oz box refrigerated pie crust
- 1 15 oz can pumpkin puree
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp ground nutmeg
- 1/2 tsp salt
- 4 eggs beaten
- 1 cup evaporated milk
- whipped cream for serving
Instructions
- Add foil to a 10x15" rimmed baking sheet to line it, then lightly spray it with non stick cooking spray.
- Unwrap both the pie crusts and add them to the prepared pan. Cut them to fit, as needed, and press together in an even layer that covers the bottom completely and goes up the sides.1 14.1 oz box refrigerated pie crust
- Press a layer of foil into/overtop of the crust, then bake at 400° for 10 minutes. Remove the pan from the oven, remove the foil, and set aside.
- To a mixing bowl add the pumpkin, sugar, spices, salt, and eggs. Using a hand mixer, blend them all together until evenly combined. Add the milk and blend again, just until evenly combined.1 15 oz can pumpkin puree, 3/4 cup brown sugar, 1 tsp ground cinnamon, 1 tsp ground ginger, 3/4 tsp ground nutmeg, 1/2 tsp salt, 4 eggs, 1 cup evaporated milk
- Pour the batter into the pie crust and spread out in an even layer.
- Carefully place the pan in the oven, making sure to keep it flat the whole time since it will be full, and bake at 400° for 30-35 minutes- just until the pie's set.
- Remove the pie from the oven and let it rest until completely cooled.
- Cover with plastic wrap and refrigerate until cold.
- Slice into squares, serve with whipped cream (if desired), and enjoy!whipped cream
Notes
- 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.
Nutrition
Calories: 201kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 211mg | Potassium: 158mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4234IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg