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5 from 1 vote

Pumpkin Slab Pie

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

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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.

NOTES

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

NUTRITION INFORMATION PER SERVING

Serving: 1serving | Calories: 318kcal | Carbohydrates: 43g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 287mg | Potassium: 314mg | Fiber: 3g | Sugar: 20g | Vitamin A: 12532IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg

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