Description
This Pumpkin Slab Pie is a festive twist on the classic holiday favorite—perfect for feeding a crowd! With a buttery pie crust base, smooth and spiced pumpkin filling, and a golden sugar-dusted crust topping, it’s as beautiful as it is delicious. Easy to slice into squares, it’s the ultimate dessert for gatherings, potlucks, or family celebrations.
Ingredients
Scale
For the Pie:
- 2 packages refrigerated pie crusts (14.1 oz each, 4 crusts total – 3 for the pie and 1 for the topping)
- 30 oz pumpkin puree
- 12 oz evaporated milk
- 1 cup milk
- 1 cup brown sugar, lightly packed
- 3 large eggs
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Nonstick cooking spray or melted butter
For the Topping:
- 1 refrigerated pie crust
- Milk, for brushing
- Sanding sugar, for sprinkling
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a 10×15-inch jelly roll pan or rimmed baking sheet with nonstick spray or melted butter.
- Roll out three pie crusts and gently press them into the bottom and up the sides of the pan, overlapping as needed. Trim and press seams together to form a solid crust base.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, milk, brown sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
- Pour the pumpkin filling into the prepared crust, spreading evenly.
- Bake for 15 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and bake for 35–40 minutes more, or until the filling is set and a knife inserted near the center comes out clean.
- While the pie bakes, roll out the remaining crust and cut into decorative shapes (like leaves or pumpkins) using cookie cutters. Brush with milk and sprinkle with sanding sugar.
- Place the cutouts on a baking sheet and bake separately at 350°F for 10–12 minutes, until golden brown.
- Once the slab pie is cooled, decorate with the pie crust cutouts on top before serving.
Notes
- Make ahead: This pie can be baked a day in advance—just cover and refrigerate, then add the decorative topping before serving.
- Shortcuts: Store-bought pumpkin pie spice can replace the individual spices (about 2¼ teaspoons total).
- Serving suggestion: Top with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg