Pumpkin Slab Pie

Why I Like This Recipe

• Serves a crowd. One slab pie will serve 18-24 people. I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It's smaller than the half-sheet baking pans that I typically use, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite two-crust pie crust recipe and making about 1 ½ batches of pie filling. Make sure to follow my tips and tricks for achieving a perfectly baked crust---very important!
• Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor.
• Smooth and creamy. The filling bakes up into a smooth custard that is flavorful and melts in your mouth.
• Stays fresh for several days: Pumpkin pie lasts for at least 3 days in the refrigerator, making it a great dessert to prepare the night before you need it.
• Optional parbaked crust: I do not do this, and if baked on a pizza stone in the lower third of the oven, you do not need to parbake the pie crust; however, you can if you prefer. To do this, place a large piece of parchment paper over the rolled-out crust in the jelly roll pan. Fill with pie weights or dried beans. Bake at 425 degrees for 10-12 minutes. Remove weights and parchment paper. Fill the crust with pie filling, then bake as directed in the recipe. Note: You are not baking the crust all the way through, as you would for a banana cream pie; instead, you are only partially baking it.

Tips and Tricks

1. Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second to bottom rack position) helps the bottom crust to bake evenly.
2. Use a Baking Stone: I swear by baking my pies directly on a preheated baking stone (also known as a pizza stone). If you don't have one, still bake the pie in the bottom ⅓ of the oven and add 5 minutes or so to the baking time. The baking stone helps center the heat evenly for the bottom crust.
3. Make sure the crust goes to the top of the pan. The filling will fill up the pan to the tippy top. Ensure the crust extends all the way to the top of the pan, creating a dam to contain the filling within the pan. I recommend pouring the filling into the crust next to the oven so that you do not need to carry the pan across the kitchen.
4. Use a Metal Pan: metal pie pans work better than glass for a golden bottom crust. Remember, for this recipe, you MUST use a 10"x15" jelly roll pan. My measurements and baking time/temp are all formulated for a standard-size jelly roll pan.

Ingredients

• Flour: All-purpose flour works well.
• Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill. I highly recommend NOT substituting any of these ingredients. Butter is also used in the pecan pie filling.
• Salt
• Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice for the pie crust. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
• Pumpkin: You'll need 100% canned pumpkin puree, not pumpkin pie filling.
• Sugar and brown sugar: I use a combination of sugar and brown sugar for the best flavor.
• Spices: I use cinnamon, ginger, nutmeg, and cloves for a delicious blend of pumpkin pie spice.
• Eggs: Eggs are used to make the rich custard filling as well as the egg wash on the edge of the crust.
• Half and Half. Half and half is a great option for pumpkin pie. You can also use evaporated milk or heavy cream. I use half and half with a small amount of milk for the perfect consistency.

See the recipe card for full information on ingredients and quantities.

How To Make Pumpkin Slab Pie

Step 1: Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas. Combine the milk and lemon juice in a small bowl. Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. Wrap in plastic and chill for 30-45 minutes in the refrigerator.

Step 2: Roll the chilled pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle. It won't be exact, and that's ok. Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.

Step 3: Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp the edge of the pie crust.

Brush the edge of the pie crust with egg wash.

Step 4: Combine the pumpkin puree, eggs, milk, half-and-half, sugar, brown sugar, salt, and spices in a large mixing bowl. Stir until smooth.

Step 5: Pour pumpkin pie filling into the prepared pie crust. Carefully transfer the pie to the oven, placing it on the bottom rack.

Bake at 375 degrees for 45 minutes in the lower ⅓ of the oven. The filling should be slightly jiggly in the center, but set around the edges.

Step 6: Remove the slab pie from the oven and set on cooling rack. Allow the pie to cool for at least 2 hours before slicing. Top each slice of pie with whipped cream, if desired.

Note: I highly recommend baking the pie on a pizza stone. Allow the pizza stone to preheat in the oven on the bottom rack. Slide the pie pan onto the stone to bake.

Store leftover pie in the refrigerator for up to 3 days.

Pumpkin Slab Pie FAQs

More Pumpkin Recipes To Make

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