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Pumpkin Slab Pie

A cozy, crowd-pleasing dessert that makes serving easy with a silky filling and crisp crust, perfect for potlucks and holidays.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust
  • 2 pieces refrigerated pie crusts Gently overlapped and pressed together, or use puff pastry.
Filling
  • 2 cups pumpkin puree Canned, not pumpkin pie filling. Drain homemade puree.
  • 3 large eggs At room temperature for a smoother texture.
  • 1/2 cup brown sugar Lightly packed for caramel notes.
  • 1/2 cup granulated sugar For sweetness and a clean finish.
  • 1 can (12 oz) evaporated milk Heavy cream or half and half also work.
  • 2 teaspoons pumpkin pie spice Add 1 extra teaspoon cinnamon for more warmth.
  • 1/2 teaspoon salt To balance sweetness.
  • 1 teaspoon vanilla extract For roundness and aroma.
Optional Toppings
  • whipped cream
  • vanilla ice cream
  • chopped pecans
  • drizzle of caramel

Method
 

Preparation
  1. Preheat your oven to 400°F. Lightly grease a 10×15 inch baking sheet or line with parchment.
  2. Unroll two pie crusts, overlap them in the center, and press the seam together. Lay the dough into the pan, pressing up the sides.
  3. 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.
Filling
  1. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla until smooth.
Baking
  1. Pour the filling into the warm crust and bake at 350°F for 28 to 35 minutes, rotating the pan halfway through.
  2. 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.
Cooling and Serving
  1. Cool on a rack for at least 1 hour, chill for another hour if you want extra clean squares.
  2. Use a sharp knife to slice, wiping the blade between cuts for neat edges.

Notes

Store in the refrigerator for up to 4 days or freeze slices for up to 2 months. Reheat at 300°F for 8-10 minutes to serve warm.