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Pumpkin Slab Pie

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A delightful twist on classic pumpkin pie, this Pumpkin Slab Pie is easy to prepare and perfect for serving a crowd.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6–8 tablespoons ice water
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Instructions

  1. In a large mixing bowl, combine flour, salt, and sugar. Add cold, cubed butter and mix until it resembles coarse crumbs.
  2. Gradually add ice water until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Preheat the oven to 425°F (220°C).
  4. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, and pumpkin pie spice until combined.
  5. Roll out the chilled dough into a rectangle to fit a rimmed baking sheet (18×13 inches) and transfer it into the sheet, pressing into the edges.
  6. Pour the pumpkin filling into the crust and spread evenly.
  7. Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until set.

Notes

Serve warm or cold with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for 4-5 days.

Nutrition

Keywords: pumpkin pie, fall dessert, slab pie, Thanksgiving dessert

Find it online: https://saveurmagique.com/warm-up-with-pumpkin-slab-pie/