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

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. However, 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 with whipped cream

It’s the little things.

Pumpkin Slab Pie ingredients

To Make This Pumpkin Slab Pie You Will Need:

wrapped pie dough

ready to roll out on a floured surface

Then 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.

rolled out dough

Next, 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).

place over pan and trim edges

Next, trim off any excess leaving an inch over hang. You can save the scraps, chill and then re-roll to stamp or cut out fun seasonal shapes.

fold over and tuck

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℉ (or 190℃).

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.

wet ingredients in bowl

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.

pour in half and half

Give that a whisk and pour in the half & half.

whisk to combine

Whisk one last time to incorporate the half & half..

pour into par-baked crust

Annnnd this is the exact moment, I realized I forgot to partially bake my crust (insert crying emoji).

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

Then 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.

freshly baked pie

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. Furthermore the filling is exposed, yet the crust is not.

Pumpkin Slab Pie

sliced Pumpkin Slab Pie

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

Always coffee. (:

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

piece of Pumpkin Slab Pie

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!

bite missing from piece of Pumpkin Slab Pie

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Yield: 12 servings

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!

Ingredients

  • 1 recipe homemade pie dough
  • cups pumpkin puree, or store-bought]
  • 1⅔ cup half & half, see notes
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • whipped cream, for serving

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℉ (or 190℃).
  • Once chilled, partially bake the pie crust for 15 minutes by placing parchment inside the crust and weighing it down with pie weights or dried beans. 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.
Serving: 1slice, Calories: 282kcal, Carbohydrates: 22g, Protein: 3g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 323mg, Potassium: 149mg, Fiber: 1g, Sugar: 15g, Vitamin A: 6217IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 1mg

that flakey crust though.