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Pumpkin Slab Pie

Velvety and full of classic pumpkin pie flavor, this is a modern take on a holiday favorite!
5 from 1 vote
Prep Time :15 minutes
Cook Time :45 minutes
Total Time :1 hour
Servings :16
Calories :318
Course :Dessert


  • 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


  • 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.

Nutrition Facts

Serving: 1servingCalories: 318kcalCarbohydrates: 43gProtein: 7gFat: 14gSaturated Fat: 5gCholesterol: 48mgSodium: 287mgPotassium: 314mgFiber: 3gSugar: 20gVitamin A: 12532IUVitamin C: 4mgCalcium: 109mgIron: 2mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.