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Pumpkin Slab Pie is just what you need to feed a crowd. Velvety and full of flavor, this is a modern take on a holiday favorite!

Pumpkin Slab Pie


Pumpkin Slab Pie is just what you need to feed a crowd. Velvety and full of flavor, this is a modern take on a holiday favorite!

Pumpkin Slab Pie is just what you need to feed a crowd. Velvety and full of flavor, this is a modern take on a holiday favorite!

We all know that holidays are when all of the old family favorite foods are expected and no one dares to change things up. But you should be safe with this recipe.  Really, if you serve it with a cloud of whipped cream on top your family may not know the difference!

[vc_single_image image=”17759″ img_size=”750×500″ alignment=”center”]Being baked and served on a sheet pan, this Pumpkin Slab Pie is great for buffets and pot lucks too![vc_single_image image=”17757″ img_size=”750×750″ alignment=”center”]

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Pumpkin Slab Pie

  • Author: Christine @Mustlovehome
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x

Description

Pumpkin Slab Pie is just what you need to feed a crowd. Velvety and full of flavor, this is a modern take on a holiday favorite!


Scale

Ingredients

3 refrigerated piecrusts, at room temperature

3 can (15 oz each) pure pumpkin puree

3 large eggs

1 can (14 oz) sweetened condensed milk

1/4 cup packed light brown sugar

2 tsp pumpkin pie spice

1/2 tsp salt


Instructions

  1. Preheat the oven to 400 degrees
  2. Lightly flour your surface and unroll 2 of the pie crusts. Place them one on top of the other.Using a rolling pin, roll combined crusts out to a 17×12 inch rectangle.
  3. Place in the bottom and up sides of a 15×10 inch sheet pan.
  4. Unroll 3rd pie crust and using leaf shaped cookie cutters, cut out leaves and place on a baking sheet. Re-roll the dough scraps and continue cutting out leaves until all dough has been used.
  5. Place the pie crust pan and leaf cutouts pan into the refrigerator while you are preparing the filling.

FOR THE FILLING

  1. In a large bowl, beat the pumpkin, eggs, condensed milk, brown sugar, pie spice and salt until smooth.
  2. Spread the mixture into the pie shell and smooth the top.
  3. Place the leaf cutouts on top and around the edges of the sheet pan.
  4. Bake 40-45 minutes, until the crust is browned and the filling is set.
  5. Cool completely and slice before serving.


Notes

I love the leaf cutouts, but this step can be omitted.

Let me know what you think of this  recipe in the comments below,  on Facebook  and Google + or find me on Instagram . Thanks so much for stopping by my blog today!

[vc_single_image image=”17741″ img_size=”900×200″]


One Comment

  1. What a great recipe for a crowd. The leaves are a beautiful touch. Thanks for sharing at Snickerdoodle. Pinning.

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