Homemade Pumpkin Slab Pie Recipe
Do you have to feed a crowd, but you want to make a pumpkin pie? Taking your favorite pumpkin pie recipe and turn it into a pumpkin slab pie will let you do both and stretch your pie into a delicious dessert.
We’ll show you how to do it down below with our favorite pumpkin pie recipe.
What is a Pumpkin Slab Pie?
Pumpkin slab pie is pumpkin pie baked on a baking sheet (aka as a jelly roll pan) instead of in a round pie pan. It is thinner and allows you to serve a crowd with about the same amount of pumpkin pie, making it budget friendly too.
Think of slab pie as taking your pumpkin pie and making it in bar form.
What Ingredients Are Needed?
Pumpkin puree (canned or fresh)
sugar
eggs
evaporated milk
Pie crust ingredients (we used a shortbread cookie crust)
Pumpkin pie spice (nutmeg, cloves and cinnamon)
Whipped cream (optional)
Jelly roll pan or baking sheet pan
The Perfect Pie Crust
We have the perfect pie crust for those picky folks who don’t like pie crust. Shortbread cookie dough. You will want to have a thin dough as it puffs slightly. If there are extras, you have cookies as well.
If you prefer you can make a regular pie crust and use that for your base for your slap pie, whichever works for you. You will bake the pie at 425 for 15 minutes and then reduce the temperature to 350 and bake another 20-30 minutes until a toothpick is clean from the middle of the pie.
What is in the Pumpkin Pie Filling
We use our traditional pumpkin pie recipe that has nutmeg, all spice and cinnamon, evaporated milk, eggs and pureed pumpkin (you can also use canned pumpkin)
Assembling the Pie
Roll out the pie crust to a ¼ inch thick rectangle and line the jelly roll pan with it.
Prick the crust with a fork and bake for 10 minutes.
Pour the pumpkin pie filling into the baked crust and bake for an additional 15-20 minutes.
How Do I Keep the Pie Crust From Burning?
Start by baking the pie at 425F for 15 minutes. After 15 minutes, reduce the temperature to 350F. If the crust starts to get to dark, cover the edges with aluminum foil to keep it from burning.
Can I Use Pumpkin Pie Spice?
Yes. We just separate the spices so we can use up all the spices in our pantry.
Do I Need to Decorate The Pumpkin Pie Before Serving
I would suggest you have the decorations on the side. Some people do not like whipped cream or anything on their pie. You could make pie crust leaves if you want to deocrate for a fancier pie look, but not needed.
Can I Use Different Type of Milk?
I have used evaporated mile or regular milk. If you have a milk allergy, use the milk you prefer and keep an eye on it for baking time, it may vary slightly.
Can I Use Pumpkin Pie Filling?
You can use pumpkin pie filling. It is a great option, read the label to make sure it has pumpkin in it for your pumpkin pie. Some may contain other veggies. Those are fine to use too.
Do I Need to Blind Bake The Crust?
You do not need to. The reason why you are baking at a higher temperature up front, is to bake the crust and then bake the pumpkin when you reduce the temperature.
Why Did My Slab Pie Crack?
This can happen when you over cook the pie. You can still eat it, just note to cook it for less time next time or check it sooner.
Tips for a Success Pie Slab Pumpkin Pie
If you have fresh pumpkin puree, it will give you the the best flavor.
A can of pumpkin free works well second, read the label.
Mix the pumpkin pie until it’s just mixed and stop. You want a light pie, not a dense pie.
Allow the pie to cool completely before serving.
Make the day you want to eat or the day before.
This slab pie has a short shelf life (3 days or so) so make it and eat it.
If you want to use pie dough instead of cookie dough, same recipe.
Check on the pie often for done. It may bake quicker if your oven runs hot/colder.
Pumpkin Slab Pie from Scratch
Ingredients
Pumpkin Pie
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1 15 ounce can pureed pumpkin or 2 cups home canned pumpkin puree
- 1 12 ounce can evaporated milk
Shortbread Cookie Dough
- 1 cup softened butter
- 3/4 cup sugar
- 2 1/3 cups flour
Instructions
Shortbread Cookie Dough
- Cream the butter and sugar together until the sugar is disolved.
- Slowly add the flour into the mix. Check to make sure the dough will stick together, but not be sticky.
- Let sit in the fridge for 10 minutes.
- On a greased baking sheet, spread the cookie dough out, making sure it is thin enough to cover, this will puff slightly. Get the edges as well for a barrier to hold the pumpkin pie mix.
Pumpkin Slab Pie
- Preheat your oven to 425℉.
- Make your cookie recipe and spread onto a baking sheet spread with baking spray.
- In a bowl mix the sugar, cinnamon, nutmeg and cloves with the eggs.
- Add the pumpkin and mix.
- Add the evaporated milk and mix again, just until mixed.
- Pour pumpkin mix on top of cookie dough. This may be easier to transport if you put the baking sheet in the oven and pour the pie mix in from there.
- Place into the oven and cook for 15 minutes.
- Reduce the heat to 350F and cook for 15-20 minutes, until toothpick comes out clear.
- Remove from the oven and allow to cool before serving.
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