Pumpkin Slab Pie

There’s something magical about a pumpkin dessert that instantly says fall is here. Imagine the comforting aroma of cinnamon, ginger, and cloves wafting through your kitchen, mingling with the sweet scent of baked pie crust. Now imagine that flavor packed into a giant, sliceable slab pie—perfect for sharing with family, friends, or keeping for yourself because, honestly, no one’s judging.

This Pumpkin Slab Pie isn’t just a dessert; it’s an experience. It’s buttery, flaky pie crust layered with a smooth, spiced pumpkin filling and topped with an extra golden crust that gives a little crunch on top. One bite and you’ll be reminded of cozy autumn afternoons, soft blankets, and maybe even a warm mug of apple cider in hand.

Whether it’s for Thanksgiving, a fall gathering, or a simple weekend treat, this slab pie is guaranteed to impress without being fussy. Trust me—you’re going to want to make this one again and again.

Why You’ll Love This Recipe

This recipe isn’t just about pumpkin and pie crust—it’s about creating a dessert that feels festive, comforting, and satisfying all at once. Here’s why it’s a standout:

Crowd-Friendly: Perfect for big gatherings, holiday dinners, or any occasion where you need a dessert that serves a crowd. Everyone can grab a slice, and you’ll probably hear requests for seconds.

Rich & Spiced: The combination of cinnamon, ginger, cloves, and pumpkin puree creates a warm, aromatic filling that feels cozy with every bite.

Easy & Approachable: Using refrigerated pie crusts keeps this dessert simple and stress-free. No rolling out tricky dough or worrying about crumbling edges.

Customizable: Want a sweeter pie or a bit of texture? Sprinkle nuts on top, drizzle caramel, or even add chocolate chips for a modern twist.

Seasonal Comfort: It’s the quintessential fall dessert—the flavors and colors instantly evoke cozy autumn vibes, perfect for celebrating the season.

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Recipe Origin

Pumpkin pies have been a classic American and Canadian tradition for centuries, especially during fall harvests and Thanksgiving celebrations. The slab pie format takes the same beloved flavors and expands them into a larger, shareable form that’s easy to bake and serve. Instead of individual pies or a round standard pie, the slab pie is festive, approachable, and a little dramatic—the kind of dessert that makes an entrance on your table.

Kitchen Tools You’ll Need

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Baking sheet or large rectangular pan
• Rolling pin (optional, if adjusting crusts)
• Nonstick cooking spray or melted butter for greasing
• Knife for slicing

Ingredients in Pumpkin Slab Pie

(Note: the full ingredient list, including measurements, is provided in the recipe card directly below.)

Here’s a closer look at what makes this pie a fall favorite:

Pie Crusts

Buttery, flaky, and golden—they form the base and top layer of the slab pie. Using refrigerated pie crusts makes the recipe approachable while delivering a tender, melt-in-your-mouth texture.

Pumpkin Puree

The heart of the filling. Smooth, naturally sweet, and packed with flavor, pumpkin puree creates that signature creamy and luscious pumpkin pie texture.

Evaporated Milk & Milk

These two work together to create a custard-like richness. Evaporated milk adds depth, while regular milk keeps the filling light enough to set perfectly in the crust.

Brown Sugar

Adds a gentle caramel note that balances the earthiness of the pumpkin and the warmth of the spices.

Eggs

Give the filling structure and richness. They help the custard set while keeping it creamy.

Spices (Cinnamon, Ginger, Cloves)

These classic fall spices transform simple pumpkin into a fragrant, aromatic filling that makes your whole kitchen smell like autumn in a bite.

Salt

Enhances and balances the sweetness, making every flavor pop.

Pie Crust (for Topping)

The extra layer on top adds crunch and visual appeal, giving the pie a classic lattice or full-top look.

Milk & Sanding Sugar (for Finishing)

Brushing the top crust with milk helps it brown beautifully, and sanding sugar adds sparkle and a subtle extra crunch.

Instructions

Let’s bake this fall favorite step by step:

Prepare Your Pan

Grease a large rectangular baking pan with nonstick spray or melted butter. This ensures your slab pie releases easily after baking.

Assemble the Base Crust

Unroll three of the pie crusts and carefully press them into the bottom of the pan, overlapping slightly if necessary to cover the entire surface. This buttery base will support the luscious pumpkin filling.

Make the Pumpkin Filling

In a large mixing bowl, whisk together pumpkin puree, evaporated milk, milk, brown sugar, eggs, cinnamon, ginger, cloves, and salt until smooth and fully combined. Make sure there are no lumps for a silky, creamy filling.

Pour Filling over the Crust

Gently pour the pumpkin mixture into the prepared base crust, spreading evenly with a spatula so the filling reaches all edges.

Top with Remaining Crust

Unroll the remaining pie crust and either cover the pie entirely or create a lattice for a decorative touch. Trim any excess dough and press edges gently to seal.

Add Finishing Touches

Brush the top crust with a little milk and sprinkle sanding sugar over it. This gives a golden, slightly crunchy finish that makes your pie look as good as it tastes.

Bake to Perfection

Bake at 350°F for approximately 45–55 minutes, or until the filling is set in the center and the crust is golden brown. A knife inserted in the middle should come out clean.

Cool and Slice

Allow the pie to cool completely in the pan for at least 15–20 minutes. This resting period lets the filling set fully, making slicing easier and cleaner.

Serve and Enjoy

Slice into generous squares and serve warm, at room temperature, or even chilled. Consider a dollop of whipped cream or a scoop of vanilla ice cream to elevate each slice.

How to Serve Pumpkin Slab Pie

• Holiday Table Centerpiece: Perfect for Thanksgiving, Halloween, or any fall celebration.
• With Whipped Cream: A light dollop complements the rich pumpkin custard beautifully.
• Paired with Ice Cream: Vanilla, caramel, or cinnamon ice cream adds a decadent touch.
• Coffee or Tea Companion: Pairs perfectly with a warm cup of spiced latte or tea.
• As a Make-Ahead Dessert: Great for parties; slice, store, and serve later.

Make-Ahead and Storage Tips

• Prepare in Advance: Assemble the pie the night before; cover and refrigerate until ready to bake.
• Storage: Keep leftover slices in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap tightly and freeze baked pie slices for up to 2 months. Thaw overnight in the fridge and reheat gently.

Variations to Try

• Pecan Pumpkin Slab Pie: Sprinkle chopped pecans on top before baking for crunch.
• Maple Twist: Add a tablespoon of maple syrup to the filling for extra sweetness.
• Chocolate Chip: Stir mini chocolate chips into the filling for a surprising twist.
• Spiced Up: Add nutmeg or allspice for deeper fall flavors.
• Gluten-Free: Use gluten-free pie crusts and the same filling for a holiday-friendly version.

Additional Tips

• Chill the pie crusts before baking to prevent shrinking.
• Avoid overmixing the filling; smooth but not frothy is ideal.
• Watch the top crust in the last 10 minutes—cover with foil if it browns too quickly.
• Slice with a sharp knife dipped in hot water for cleaner cuts.

FAQ Section

Q1: Can I make this with homemade pie crust?
A1: Absolutely! A homemade crust will be slightly flakier and add a personal touch.

Q2: Can I use canned pumpkin puree?
A2: Yes, it’s ideal for smooth, consistent filling. Just ensure it’s plain pumpkin, not pumpkin pie mix.

Q3: How do I prevent a soggy bottom crust?
A3: Bake in a well-greased pan, avoid overpouring the filling, and allow cooling before slicing.

Q4: Can I freeze this pie?
A4: Yes! Slice first, wrap tightly, and freeze up to 2 months.

Q5: Can I make mini slab pies?
A5: Definitely! Use smaller pans or tart pans for individual servings.

Q6: Can I substitute evaporated milk with heavy cream?
A6: Yes, it will make the filling richer and creamier.

Q7: How can I make it less sweet?
A7: Reduce the brown sugar slightly or serve without whipped cream.

Q8: Can I use a lattice top instead of full crust?
A8: Absolutely! A lattice adds a decorative touch and allows more steam to escape.

Q9: Can I bake this in a round pan?
A9: Yes, but adjust baking time slightly depending on depth.

Q10: How long does it take to set properly?
A10: About 15–20 minutes cooling after baking ensures clean slices.

Conclusion

The Pumpkin Slab Pie is a showstopper for any fall occasion. Flaky, buttery crusts embrace a smooth, spiced pumpkin filling that’s comforting, festive, and undeniably cozy. With its generous size and sliceable format, it’s perfect for sharing, gifting, or enjoying on your own with a warm drink by your side.

Whether it’s Thanksgiving, a fall gathering, or a quiet weekend treat, this pie captures the essence of autumn in every bite. With warm spices, rich pumpkin, and golden crusts, it’s the kind of dessert that makes your home smell like fall and your heart feel full. So preheat the oven, unroll those crusts, and bake a slab pie that will have everyone coming back for seconds.