Pumpkin Slab Pie
Everything you love about pumpkin pie, baked in a sheet pan! One pumpkin slab pie easily yields 18-24 slices, perfect for sharing with friends.
Servings: 24
Calories: 201kcal
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- ⅔ cup shortening
- ¼ cup COLD butter I use salted, cut into small cubes
- 2 teaspoons vegetable oil
- ⅓ cup milk
- 1 ½ teaspoons lemon juice
Pumpkin Pie Filling
- 2 cans pumpkin puree 2 (15-ounce) cans or 1 (30-ounce) can
- 4 large eggs
- ½ cup milk
- 2 cups half and half
- ½ cup brown sugar
- ½ cup white sugar
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Egg Wash
- 1 large egg
- 1 Tbsp. water
Instructions
- 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. You may need to use your hands to form the mixture into a dough.
- Flatten the dough into a disc and wrap it with plastic. Refrigerate while you make the pie filling (30-45 minutes).
- Combine the pumpkin puree, eggs, milk, half-and-half, sugar, brown sugar, salt, and spices in a large mixing bowl. Stir until smooth. Set aside.
- Roll the pie crust on a lightly floured surface. Keep rolling until it is about a 13x18" rustic-looking rectangle.
- Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
- Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp to finish the edge.Brush the edge of the pie crust with an egg wash (1 egg mixed with 1 Tbsp. water)
- Preheat oven to 375 degrees.Lower the baking rack to the bottom ⅓ of the oven. If you have a pizza stone, place it on the oven rack to preheat.
- Pour pumpkin pie filling into the prepared pie crust. Carefully transfer the pie to the oven, placing it on the bottom rack.
- Bake for 45 minutes in the lower ⅓ of the oven. The filling should be slightly jiggly in the center, but set around the edges.
- Allow the pie to cool for at least 2 hours before slicing.
Video
Notes
Storage: Store leftover pie in the refrigerator for up to 3 days.
Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.
Jelly Roll Pan: This recipe is formulated for a standard 10"x15" jelly roll pan.
Nutrition
Calories: 201kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 219mg | Potassium: 147mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5713IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
