Pumpkin Slab Pie
Pumpkin Slab Pie is the perfect solution if you’re serving a larger group! It makes 24-30 slices, providing a perfect portion of this classic fall dessert.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
For the pie dough:
- 15 ounces all-purpose flour (approximately 3 cups)
- 2 1/2 ounces granulated sugar (scant 1/3 cup)
- 1/2 teaspoon kosher salt
- 10 ounces unsalted butter, cold and cut into small cubes
- 1/3 cup ice cold water
For the filling:
- 7 ounces granulated sugar (approximately 1 cup)
- 7 1/2 ounces dark brown sugar (approximately 1 cup)
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6 large eggs, beaten
- 20 ounces evaporated milk (2 1/2 cups)
- 2 (15-ounce) cans pumpkin puree (4 cups)
- Optional topping: whipped cream
Place the flour, sugar and salt in the bowl of a food processor, pulsing several times to combine. Add the butter and continue pulsing until the mixture resembles coarse cornmeal, with slightly larger pieces of butter here and there (those will help create a flaky crust).
Turn the machine on and add the water, letting the machine run for as short a time as possible. You can let the machine run until the dough completely forms, but keep in mind that the less you work the dough, the flakier the crust will be. You can tell if the dough is ready by pressing some of the ingredients with your fingers. If they form a dough, you’re good to go! Turn the dough out onto plastic wrap. Press it together if crumbly, turning it over a few times as though gently kneading. Wrap tightly, flatten, and chill for at least 30 minutes.
Once the dough is cold, place on a lightly floured surface. Keep an 18x13 rimmed baking sheet (or a very similar size) nearby. Roll out the dough, moving swiftly and turning it constantly to prevent sticking. Use the sheet pan as a visual guide; you want to leave room for a slight overhang. The dough should ultimately be thinner than a standard pie crust. (Note: if at any point the dough becomes too soft, chill for 10-15 minutes to firm it up).
When the dough is large enough, loosely roll it around the rolling pin, then unroll it into the pan. Gently press into the corners. If there are any spaces missing dough, trim extra overhang and use that to fill in the gaps. Roll any remaining overhang inward, gently pressing it down around the edges to form the top of the crust. Place the pan in the refrigerator to chill for 20 minutes. Place an oven rack on the center shelf, and preheat the oven to 350 degrees F.
In a large bowl, whisk together the sugars, flour, salt, ginger, cinnamon, nutmeg, and cloves. In a separate large bowl, whisk together the eggs, then add in the evaporated milk and pumpkin puree, whisking until smooth. Whisk the wet ingredients into the dry until evenly combined.
Carefully pour the filling into the prepared pie dough. Bake for 30-40 minutes, or until the very center is almost set but just slightly wobbly in the center. Remove from the oven and allow to cool on a rack (the filling will continue to cook while it cools). Don’t slice until the pie is at room temperature.
If you own pumpkin pie spice, you can substitute 2 tablespoons for the ginger, cinnamon, nutmeg and cloves. I used this baking sheet.
Filling adapted from King Arthur Flour.
Calories: 226kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 176mg | Potassium: 74mg | Sugar: 12g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1.1mg