Dessertsbiggerbolderbaking4.5
Pumpkin Slab Pie Recipe
If your only issue with a pumpkin pie is that there's never enough — my giant incredible Pumpkin Slab Pie recipe is just for you!
👥 14 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 375°F (190°C).
2
On a floured surface, roll the 3 pie crusts together into a ¼ inch (6mm) thick rectangle and line an 11x17-inch (28x43cm) jelly roll pan with it. Trim away any excess dough, leaving enough crust to hang slightly over the rim of the pan to help prevent the crust from shrinking.
pie crusts3(24oz/675g) pumpkin puree3 cups
3
Prick all over with a fork and bake for ⏱️ 10 minutes. Check the crust and press down any air bubbles. Continue baking for another ⏱️ 5 minutes.
4
While the crust is baking, make the filling: in a large bowl, whisk together the pumpkin puree, brown sugar, heavy whipping cream, eggs, vanilla extract, pie spice and salt.
(24oz/675g) pumpkin puree3 cupslarge eggs (at room temperature)3vanilla extract2 teaspoons
5
When the crust is done, gently pour the filling onto the crust and return the pie to the oven and bake for ⏱️ 15 minutes.
6
While the pie is baking, roll out any remaining pie crust scraps and cut into fun shapes for garnishing.
7
After ⏱️ 15 minutes, add the pie crust garnish to the pie and return to the oven for another ⏱️ 20-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean.
8
Let cool completely before cutting and serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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