Pumpkin Slab Pie from Scratch
Servings: 8 slices
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.