Pumpkin Slab Pie

Why You'll Love This Pumpkin Slab Pie

• Serves 18–24 people. One pan makes plenty of pie for Thanksgiving and holiday gatherings.
• Classic pumpkin pie flavor. The creamy custard filling has plenty of pumpkin and warm spices.
• Easy to serve. Cut the pie into squares instead of trying to portion a traditional round pie.
• Make-ahead friendly. Pumpkin pie can be refrigerated for up to 3 days.
• Flaky homemade crust. The crust uses butter, shortening, and oil for great flavor and texture.
• Perfect for Thanksgiving. It's an easy way to make pumpkin pie when you're feeding a crowd.
• No special pie plate required. You'll use a standard 10×15-inch jelly roll pan.

What Is a Pumpkin Slab Pie?

A slab pie is simply a pie that's baked in a rectangular baking pan instead of a traditional round pie plate.

The larger surface area makes slab pies especially useful when you're feeding a crowd. Instead of one 9-inch pie yielding several slices, this pumpkin slab pie makes 18–24 servings from one pan.

It's also easier to transport and serve at parties, potlucks, and Thanksgiving dinner.

I've made several different slab pies over the years, and this pumpkin version is one of my favorites. The shallow pan gives you plenty of flaky crust and creamy pumpkin filling in every slice.

See all 10 of my Slab Pie Recipes →

Why I Make Pumpkin Pie in a Jelly Roll Pan

A traditional pumpkin pie is delicious, but when I'm feeding a crowd, I don't want to make several pies.

This recipe solves that problem with a 10×15-inch jelly roll pan.

One pan gives you 18–24 servings, and the thinner layer of pumpkin filling bakes more quickly than a traditional deep-dish pumpkin pie.

The rectangular shape also makes it easy to cut the pie into squares or rectangles and arrange the slices on a serving platter.

Tips for the Best Pumpkin Slab Pie

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. I highly recommend NOT substituting any of these ingredients.
• 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 2 cups of half and ½ cup of milk since I typically purchase a small 16. ounce carton of half and half. If you have a large carton you can skip the milk and use 2 ½ cups of half and half.

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

How To Make Pumpkin Slab Pie

Step 1: Mix the flour and salt in a large bowl.

Cut in the shortening using a pastry cutter. Add the cold butter and cut it into the flour mixture until the butter pieces are about the size of small peas.

Combine the milk and lemon juice in a small bowl.

Add the oil and milk mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to bring the dough together.

Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for 30–45 minutes.

Step 2: Roll the chilled pie dough 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 it on a 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

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