Easy Pumpkin Slab Pie for a Crowd (Perfect Holiday Dessert)

Easy Pumpkin Slab Pie for a Crowd

Pumpkin slab pie is the easiest way to feed a crowd without making multiple pies. You get all the classic pumpkin pie flavor, but baked in a jelly roll pan so it slices like bars. It is simple, budget friendly and perfect for holidays, potlucks or any time you need a dessert that serves a lot of people.

This version uses our favorite pumpkin pie filling and a shortbread cookie crust that even picky crust eaters love. You can use canned pumpkin or fresh pumpkin puree, and the whole recipe comes together quickly.

Why You’ll Love This Pumpkin Slab Pie

• Perfect for holidays, parties and potlucks
• Serves a crowd without extra work
• Uses simple pantry ingredients
• Easy to slice and transport
• Shortbread crust gives great flavor
• Works with canned or fresh pumpkin

What You’ll Learn

• How to turn any pumpkin pie recipe into a slab pie
• How to bake the crust so it doesn’t burn
• How to adjust spices and milk options
• How to prevent cracking
• How to assemble and bake the perfect slab pie

What Is Pumpkin Slab Pie

Pumpkin slab pie is pumpkin pie baked in a jelly roll pan instead of a round pie dish. It is thinner, easier to slice and makes more servings without needing more ingredients. Think of it as pumpkin pie in bar form.

Ingredients You Need

• 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

Shortbread cookie dough makes a great crust for slab pie. It stays tender, has great flavor and works well for people who don’t love traditional pie crust. Roll it thin because it puffs slightly as it bakes. Any extra dough can be baked into cookies.

If you prefer a classic pie crust, use your favorite recipe. Both work well for slab pie.

Pumpkin Pie Filling

We use our traditional pumpkin pie filling made with:

• Pumpkin puree
• Eggs
• Evaporated milk
• Sugar
• Nutmeg
• Cinnamon
• Allspice

You can use canned pumpkin or fresh pumpkin puree. Both work well.

How to Assemble the Slab Pie

1. Roll out your crust into a thin rectangle about ¼ inch thick.
2. Line your jelly roll pan with the crust.
3. Prick the crust with a fork and bake for 10 minutes.
4. Pour the pumpkin pie filling into the baked crust.
5. Bake at 425F for 15 minutes, then reduce to 350F and bake another 20 to 30 minutes until a toothpick comes out clean.

Tips for a Successful Pumpkin Slab Pie

• Use pie dough or cookie dough, whichever you prefer.
• Fresh pumpkin puree gives the best flavor.
• Canned pumpkin works well too.
• Mix the filling until just combined.
• Allow the pie to cool completely before slicing.
• Make the pie the day you plan to serve or the day before.
• Slab pie lasts about 3 days in the fridge.
• Check the pie often because ovens vary.

Frequently Asked Questions

How do I keep the crust from burning

Bake at 425F for 15 minutes, then reduce to 350F. If the crust starts to darken, cover the edges with foil.

Can I use pumpkin pie spice

Yes. We separate the spices to use up what we have, but pumpkin pie spice works fine.

Do I need to decorate the pie

No. Keep whipped cream or toppings on the side so everyone can choose. You can make pie crust leaves if you want a fancier look.

Can I use different types of milk

Evaporated milk or regular milk both work. If you use a milk alternative, watch the baking time because it may vary.

Can I use canned pumpkin pie filling

Yes. Just check the label to make sure pumpkin is included. Some blends have other vegetables, which are fine to use.

Do I need to blind bake the crust

No. The higher initial temperature bakes the crust before the filling finishes.

Why did my slab pie crack

Cracking happens when the pie is overbaked. It is still delicious. Next time, check it sooner or bake for less time.

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Easy Pumpkin Slab Pie for a Crowd

This easy pumpkin slab pie is the perfect dessert when you need to feed a crowd. It has all the classic pumpkin pie flavor but baked in a jelly roll pan so it slices like bars. You can use canned or fresh pumpkin, and the shortbread crust gives it great flavor. Simple ingredients, quick prep and a reliable bake make this a holiday favorite.

Course: Dessert

Cuisine: American

Servings: 8 slices

Author: Regina Sober

Equipment

• Mixing Bowls
• Kitchen Aid Mixer
• Measuring Cups
• Measuring Spoons
• Spatula
• baking sheet
• Hand Blender

Ingredients

Pumpkin Pie

• ¾ cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ 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
• ¾ cup sugar
• 2 ⅓ 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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