Description
This pumpkin slab pie is the ultimate crowd-pleasing dessert, offering the comforting flavors of autumn in a convenient rectangular format. Perfectly sized for large gatherings, it features a consistent, flaky crust and a spiced, creamy pumpkin custard. By using an 18×13 inch rimmed baking sheet, you eliminate the hassle of multiple pie tins while ensuring every guest receives a perfectly proportioned, easy-to-handle slice.
Ingredients
4 cups all-purpose flour
1.5 cups unsalted butter, chilled and cubed
30 oz pumpkin puree
24 oz evaporated milk
1.5 cups granulated sugar
4 large eggs
3 tsp pumpkin spice
Instructions
Combine the flour and a pinch of salt in a large mixing bowl.
Cut the cold, cubed butter into the flour until the mixture resembles coarse meal.
Add ice water one tablespoon at a time until the dough just holds together.
Roll the dough on a floured surface to fit an 18×13 inch sheet pan.
Press the dough into the pan and refrigerate for 30 minutes.
Whisk the eggs, sugar, and pumpkin puree in a large mixing bowl until smooth.
Stir in the evaporated milk and pumpkin spice mixture until fully combined.
Pour the filling into the prepared chilled crust carefully.
Bake the slab pie at 375 degrees Fahrenheit for 40 to 45 minutes.
Cool completely on a wire rack before slicing to ensure the filling sets.
Notes
Keep the butter very cold during the pastry preparation for a flakier texture. Do not use pumpkin pie filling; ensure you use pure canned pumpkin. Allow the pie to cool completely at room temperature to ensure the custard sets properly for clean slices.
- Prep Time: 30
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg