Pumpkin Slab Pie

You can feed a small crowd of friends and family with this Pumpkin Slab Pie. Creamy and perfectly spiced pumpkin pie in a homemade, buttery and flaky pie crust! This holiday season, try this simple approach to a from-scratch, sheet pan pumpkin pie that’s beyond easy and delicious! Yields 12 to 16 squares. 

Pumpkin Slab Pie l SimplyScratch.com

If a few years ago you would’ve asked me what was my favorite Thanksgiving pie, I would be confident in my answer. Pecan. Hands down, without a doubt, THE best pie of all. But now I’m not sure sure. I mean, pumpkin. Over the years, it’s grown on me. It’s sweet, but not too sweet. And I’m pretty fond of the creaminess in contrast with the flaky butter crust. And hello? whipped cream! Plus it’s just the better dessert to pair with a cup of coffee.

This year I wanted to test out making a pumpkin slab pie because a) it feeds more and b) way easier. Not that regular round pumpkin pie is terribly hard, but slab pie is where it’s at if you want a pie without all the fuss. The crust recipe is easy, just throw it all into a food processor. The filling is really easy too, just add it all to one bowl and whisk. But the top reason why I may prefer making a pumpkin slab pie vs. a regular one is mostly because I don’t have to try to serve a triangular piece of pie out of a round pie dish with a rectangular serving utensil. Why struggle with this?

Pumpkin Slab Pie l SimplyScratch.com

It’s the little things.

Pumpkin Slab Pie l SimplyScratch.com

Here’s what you’ll need: 1 homemade pie crust,  1-3/4 cup pumpkin puree (homemade or store-bought), 1-2/3 cup half & half, 2 large eggs, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 teaspoon pumpkin pie spice, 1/2 teaspoon kosher salt and 1/2 teaspoon real vanilla extract.

Pumpkin Slab Pie l SimplyScratch.com Pumpkin Slab Pie l SimplyScratch.com

After you make the pie crust, I suggest shaping it into a rectangle before wrapping in plastic wrap, this will make it easier to roll out to that shape. Then allow the dough to rest for 30 minutes in your refrigerator.

Pumpkin Slab Pie l SimplyScratch.com Pumpkin Slab Pie l SimplyScratch.com

Once the dough has rested, roll it out to a 12 x 15 rectangle that is roughly 1/8 to 1/4 of an inch thick. This should fit a quarter sheet pan (10 x 13 x 1). Next, trim off any excess leaving an inch over hang. Save the scraps, chill and re-roll to stamp or cut out fun seasonal shapes.

Pumpkin Slab Pie l SimplyScratch.com

Next tuck the overhang into the pan, pinching to from a crust. Return the crust back to the fridge to chili or 15 to 20 minutes. Preheat your oven to 375°. Once the crust has chilled and your oven has preheated, place a piece of parchment paper into the crust and weigh it down with ceramic pie weights or dried beans and partially bake for 15 to minutes.

Then decrease the oven temperature to 350° and use oven mitts to move your oven rack to the lower third position of your oven.

Pumpkin Slab Pie l SimplyScratch.com Pumpkin Slab Pie l SimplyScratch.com

Meanwhile, make the filling. Pumpkin pie filling is SO easy. In a mixing bowl, measure and add 1-3/4 cups pumpkin puree with 1-2/3 cup half & half, 2 large eggs, 1/2 cup granulated sugar plus 1/4 cup light brown sugar, 2 teaspoons pumpkin pie spice and 1/2 teaspoon vanilla extract. Give that a whisk and pour in the half & half.

Pumpkin Slab Pie l SimplyScratch.com Pumpkin Slab Pie l SimplyScratch.com

Once the pumpkin pie filling is thorough combined, pour it into the pie crust. Annnnd this is the exact moment, I realized I forgot to partially bake my crust. Why is par-baking a crust important? It’s not, really. Unless you don’t want the bottom crust to be soggy, especially in custard pie recipes. And you’ll see in these photos, exactly why I suggest you do this step.

But hey, things happen. People forget stuff. 😂

Pumpkin Slab Pie l SimplyScratch.com Pumpkin Slab Pie l SimplyScratch.com

Slide the pie on the rack in the lower third of your oven and bake for  30 to 40 minutes or until the pie is set and the crust is golden.

If you notice the edge of the crust starts to brown too quickly, take sheet of aluminum foil the length of the pan, fold it in half and cut out a wide rectangle. Then unfold and place over the pie. This way the filling is exposed, yet the crust is not.

Pumpkin Slab Pie l SimplyScratch.com Pumpkin Slab Pie l SimplyScratch.com

Depending on how many people you’re serving or how big you want the pieces to be, cut the pie into 12 to 16 squares. Serve with whipped cream and coffee.

Always coffee. (:

Ps. remember to par-bake your crust. Don’t be like me.

Pumpkin Slab Pie l SimplyScratch.com

Enjoy! And if you give this Pumpkin Slab Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pumpkin Slab Pie l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 12 to 16 depending

Pumpkin Slab Pie

You can feed a small crowd of friends and family with this Pumpkin Slab Pie. Creamy and perfectly spiced pumpkin pie in a homemade, buttery and flaky pie crust! This holiday season, try this simple approach to a from-scratch, sheet pan pumpkin pie that’s beyond easy and delicious!
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

Ingredients

Instructions

Roll your pie crust out to a 12 x 15 rectangle to fit a 10 x 13 x 1 inch sheet pan. Trim and fold the edges behind itself and chill for 15 minutes.

Preheat your oven to 375°. Once chilled, partially bake the pie crust for 15 minutes. Remove and allow to cool slightly. Reduce the oven temperature to 350° and move the oven rack to the bottom 1/3 of your oven.

In a mixing bowl, combine the pure, half & half, eggs vanilla, sugars, pie spice, salt and vanilla. Whisk until thoroughly combined.

Pour into the partially baked pie crust and bake for 30 to 40 minutes or until set.

Allow to cool completely before slicing and serving with whipped cream.

Notes

*If you are unable to find half & half, substitute with 1 cup whole milk combined with 1 cup heavy cream

**If you notice the edge of the crust starts to brown too quickly, here's what I would recommend: take sheet of aluminum foil the length of the pan, fold it in half and cut out a wide rectangle. Unfold and place over the pie so the filling is exposed, yet the crust is not.

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2 Responses to “Pumpkin Slab Pie”

  1. #
    1
    Paige Maddox — November 10, 2018 at 2:42 pm

    The half and half. Is that the aluminum foil, or milk?

    • Laurie McNamara replied: — November 10th, 2018 @ 3:20 pm

      Hi Paige! If you’re unable to find half and half you can substitute with 1 cup whole milk combined with 1 cup heavy cream. 🙂

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