Pumpkin Slab Pie
Velvety and full of classic pumpkin pie flavor, this is a modern take on a holiday favorite!
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
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.
Chef Tips
I love the leaf cutouts, but this step can be omitted.
Equipment Used
Nutrition Facts
Nutrition Facts
Pumpkin Slab Pie
Serving Size
1 serving
Amount per Serving
Calories
318
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Cholesterol
48
mg
16
%
Sodium
287
mg
12
%
Potassium
314
mg
9
%
Carbohydrates
43
g
14
%
Fiber
3
g
13
%
Sugar
20
g
22
%
Protein
7
g
14
%
Vitamin A
12532
IU
251
%
Vitamin C
4
mg
5
%
Calcium
109
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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