thepioneerwoman
Pumpkin Slab Pie
This pumpkin slab pie recipes is perfect for a crowd - it's made in a sheet pan so you can serve up plenty of slices!
👥 12 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the crust: Pulse together the flour, granulated sugar and salt in a food processor. Add the cold butter and pulse until it looks like coarse sand. With the machine running, slowly add the water and process until the dough holds together when pinched. Form the dough into a flat rectangle and wrap in plastic wrap. Refrigerate until cold and firm, at least ⏱️ 1 hour.
2
On a lightly floured surface, roll out the dough into a 13-by-18-inch rectangle, about 1/8 inch thick. Ease into a 10-by-15-inch jelly roll pan and trim the edges, leaving a 1-inch overhang. Fold the overhanging dough under itself and crimp as desired, making sure the crust comes up over the edge of the pan. Chill until firm, about ⏱️ 30 minutes.
3
Preheat the oven to 375˚. Line the crust with parchment paper and fill with dried beans or pie weights. Bake until the crust is set and lightly golden brown around the edges, about ⏱️ 30 minutes. Remove the beans or weights and parchment and continue to bake until the bottom of the crust is golden brown, about 20 more minutes. Let the crust cool completely.
4
Reduce the oven temperature to 325˚. For the filling: Whisk the eggs, pumpkin, evaporated milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt in a large bowl. Carefully pour the filling into the cooled crust and bake until the center is set but still slightly wobbly, 50 to ⏱️ 55 minutes. Transfer to a rack and let cool completely. Cut into squares and serve with whipped cream.
large eggs4Whipped cream, for serving
Nutrition Facts
calories
420 Calories
fat Content
21 g
fiber Content
3 g
sugar Content
26 g
sodium Content
465 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
118 mg
carbohydrate Content
47 g
saturated Fat Content
13 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...