Pumpkin Slab Pie
318kcal
Ingredients
- 1-1/2 boxes refrigerated pie dough from refrigerated or homemade dough, at room temperature
- 3 (15 ounce) cans pumpkin puree 3 (15-ounce) cans
- 3 large eggs
- 14 ounce sweetened condensed milk
- 1/4 cup brown sugar packed
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Equipment
Instructions
- Preheat the oven to 400°F.
- 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 17x12 inch rectangle. Place in the bottom and up sides of a 15x10 inch sheet pan.
- 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.
- Place the pie crust pan and leaf cutouts pan into the refrigerator while you are preparing the filling.
For the Filling
- In a large bowl, beat the pumpkin, eggs, condensed milk, brown sugar, pie spice and salt until smooth. Spread the mixture into the pie shell and smooth the top.
- Place the leaf cutouts on top and around the edges of the sheet pan.
- Bake 40-45 minutes, until the crust is browned and the filling is set. Cool completely and slice before serving.
Nutrition
Serving1servingCalories318kcalCarbohydrates43gProtein7gFat14gSaturated Fat5gCholesterol48mgSodium287mgPotassium314mgFiber3gSugar20gVitamin A12532IUVitamin C4mgCalcium109mgIron2mg