Pumpkin Slab Pie is what I make when I want a cozy, crowd pleasing dessert without fussing over two or three regular pies. It bakes in a sheet pan, slices neatly into squares, and tastes like fall in every bite. If you have a potluck, a family dinner, or a Friendsgiving coming up, this is your shortcut to happy faces and empty plates. The filling is silky, the spices are warm, and the crust stays nice and crisp if you treat it right. I’ll walk you through exactly how to make it, keep it from cracking, and serve it like a pro.
The Story Behind This Recipe
Here’s why I love this Deliciously Easy Pumpkin Slab Pie Recipe: it uses pantry staples and it tastes like a bakery treat. Pumpkin Slab Pie is what I make when I want a cozy, crowd pleasing dessert without fussing over two or three regular pies. It bakes in…
Why You’ll Love This Recipe
Here’s the big win. A slab pie gives you all the classic flavor in a format that actually feeds a crowd. No one waits for a perfect wedge, and you do not need to babysit the pie as it cools. The crust is easy to handle, the filling is forgiving, and the slices travel well for parties or school events.
Why this works so well for weeknights and holidays alike:
It’s simple. The process is straightforward and friendly even if you do not bake often. You press the crust into a rimmed sheet pan, whisk the filling, and bake until set.
It’s efficient. One pan, many servings. It is a real time saver when you are juggling turkey, sides, and a living room full of guests.
It’s make ahead friendly. You can bake the slab pie the day before. The flavor deepens overnight, and slices are ready when you are.
It tastes like fall. A balanced blend of pumpkin, brown sugar, cinnamon, and pumpkin pie spice gives you that cozy aroma that drifts through the house. The kids always wander into the kitchen right when this comes out of the oven.
If you want another pumpkin dessert to share along with this one, these gooey pumpkin crumble cake bars are a fun, hands off treat too.
“I made this for our neighborhood block party, and people kept coming back for seconds. It was creamy, not too sweet, and the crust stayed crisp. Five stars.”
For clarity, I’m calling this the Deliciously Easy Pumpkin Slab Pie Recipe because that’s exactly what it is. The steps below cover everything from pan size to cooling, so you can bake with confidence.
Ingredients for Pumpkin Slab Pie
Most of these are pantry staples, and you can swap a few things if needed. Here is what you will need to make the Deliciously Easy Pumpkin Slab Pie Recipe without any stress.
- Crust: 2 refrigerated pie crusts, gently overlapped and pressed together to fit a 10×15 inch rimmed baking sheet, or use a single sheet of puff pastry. Homemade crust works too if you have a favorite recipe.
- Pumpkin puree: 2 cups from a can, not pumpkin pie filling. If using homemade puree, drain excess liquid with paper towels so the filling sets nicely.
- Eggs: 3 large, at room temperature for a smoother texture.
- Brown sugar: 1/2 cup, lightly packed, for caramel notes.
- Granulated sugar: 1/2 cup, for sweetness and a clean finish.
- Evaporated milk: 1 can, 12 ounces. Heavy cream or half and half also work, about 1 1/2 cups.
- Pumpkin pie spice: 2 teaspoons. Add 1 extra teaspoon cinnamon if you love warmth.
- Salt: 1/2 teaspoon, to balance sweetness.
- Vanilla extract: 1 teaspoon, for roundness and aroma.
- Optional toppings: whipped cream, vanilla ice cream, chopped pecans, or a drizzle of caramel.
Quick tip: If you are in a true time crunch, puff pastry delivers a flaky, buttery base with almost no effort. Press it into the pan and dock it with a fork so it does not puff wildly. If you prefer a classic taste, go with the double pie crust method.
If you like easy bar style desserts, I also recommend these bright and creamy lemon cream pie bars for a refreshing contrast on the dessert table.
Ingredient confidence check: the filling should taste lightly spiced, not clobbered with cinnamon. If your spice blend is older than a year, consider using a fresh jar so the flavor pops.
How to Make Pumpkin Slab Pie
This is the part that makes the Deliciously Easy Pumpkin Slab Pie Recipe a keeper. It is all about gentle heat, proper cooling, and an easy pre bake on the crust to keep it crisp.
Prep the pan and crust
Heat your oven to 400°F. Lightly grease a 10×15 inch rimmed baking sheet, or line it with parchment so slices lift cleanly. Unroll two pie crusts, overlap them in the center, and press the seam together. Lay the dough into the pan, gently pressing up the sides. Trim or fold edges to create a neat border. Dock with a fork. Bake for 10 minutes until just set. Remove and reduce oven temperature to 350°F.
Whisk the filling
In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla until smooth. You are aiming for a pourable mixture with no streaks. If you see stubborn lumps of pumpkin, blend briefly or whisk harder for a minute.
Fill and bake
Pour the filling into the warm crust. Bake at 350°F for 28 to 35 minutes, rotating the pan halfway through. The slab pie is done when the edges look set and the center has a slight jiggle, like jello. If the center sloshes, give it 3 to 5 more minutes and check again. Avoid overbaking so it stays silky.
Cool and slice
Cool on a rack for at least 1 hour, then chill for another hour if you want extra clean squares. Use a sharp knife for tidy edges. Wipe the blade between cuts to keep the top smooth. This is the secret to those bakery style slices that make everyone think you have it all together.
Pro tip: If you love holiday pies that travel well, this festive white Christmas pie is a lovely companion to pumpkin on your dessert table.
With those steps, you have the Deliciously Easy Pumpkin Slab Pie Recipe locked in. Expect creamy filling, a crisp base, and slices that disappear fast.
Storing Tips
This dessert stores like a dream, which is part of its charm. Here is how to keep the texture perfect:
Refrigerator: Once cool, cover the pan tightly with foil or transfer slices to an airtight container. Refrigerate up to 4 days. Place a single sheet of paper towel in the container to absorb condensation and protect the crust from getting soggy.
Freezer: Chill fully, then wrap slices individually in plastic, followed by a layer of foil. Freeze up to 2 months. Thaw overnight in the fridge, then let the slices sit at room temperature for 15 minutes before serving.
Reheating: For a just baked vibe, warm slices on a baking sheet at 300°F for 8 to 10 minutes. Add a dollop of whipped cream afterward. If you want a second dessert that also stores well, try these cheerful sparkly pumpkin cookies.
Make ahead: Bake the day before, chill, then slice right before serving. The flavor settles and the spices bloom. This is one of the reasons I keep coming back to the Deliciously Easy Pumpkin Slab Pie Recipe.
What to Serve with Pumpkin Slab Pie
Pairings matter more than we think, and a simple addition can turn a great dessert into something unforgettable. Try one or two of these:
- Whipped cream with a pinch of cinnamon or nutmeg on top.
- Vanilla or butter pecan ice cream for a creamy contrast.
- Salted caramel drizzle and chopped toasted pecans.
- Maple whipped cream sweetened with a touch of pure maple syrup.
- Fresh fruit like sliced pears or tart apples on the side.
- Coffee, chai, or hot chocolate for cozy sipping.
If you want another treat to balance the spice, these season friendly muddy buddy rice krispies are crunchy, chocolatey, and fun to pass around at the table.
Common Questions
Can I use homemade pumpkin puree? Yes, just drain it well so it is not watery. Press it between layers of paper towel until it feels thick like canned puree.
What crust works best for a slab pie? Two store bought pie crusts overlapped are simple and reliable. Puff pastry is flakier and quick. Homemade crust is great if you have time.
How do I prevent cracks on top? Do not overbake. Pull it when the center still has a little jiggle. Let it cool gradually on a rack away from drafts.
Can I make this dairy free? Yes. Use full fat coconut milk or a dairy free cream alternative in place of evaporated milk. The texture will still be lush.
What if I only have a 9×13 pan? That works. Bake a few minutes longer if the filling is thicker, and keep an eye on doneness using the jiggle test.
Ready to Bake for Your Crew
If you need a dessert that checks all the boxes, the Deliciously Easy Pumpkin Slab Pie Recipe is it. It is easy to assemble, feeds a lot of people, and tastes like a hug on a plate. If you want extra reading or a comparison on method and pan size, this guide from Sally is helpful: Pumpkin Slab Pie. Bake it once and you will keep it in your rotation for fall gatherings and beyond. Now grab your pan, turn on the oven, and let your kitchen smell amazing.
Pumpkin Slab Pie
Ingredients
Method
- Preheat your oven to 400°F. Lightly grease a 10×15 inch baking sheet or line with parchment.
- Unroll two pie crusts, overlap them in the center, and press the seam together. Lay the dough into the pan, pressing up the sides.
- Trim or fold the edges to create a neat border, dock with a fork, and bake for 10 minutes until just set. Remove and reduce the oven temperature to 350°F.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla until smooth.
- Pour the filling into the warm crust and bake at 350°F for 28 to 35 minutes, rotating the pan halfway through.
- The pie is done when the edges look set and the center has a slight jiggle, like jello. If the center sloshes, give it 3 to 5 more minutes.
- Cool on a rack for at least 1 hour, chill for another hour if you want extra clean squares.
- Use a sharp knife to slice, wiping the blade between cuts for neat edges.
