Pumpkin Slab Pie: Easy Recipe for Fall Delight!
As the leaves turn brilliant shades of red and gold, the smell of spices and sweet pumpkin begins to fill the air. There’s something undeniably comforting about a slice of pumpkin pie, but what if you could serve that same beloved flavor to an entire gathering without the fuss of individual slices? Enter the Pumpkin Slab Pie, a delightful twist on the classic dessert that is perfect for holiday gatherings, potlucks, or a cozy fall evening at home. This recipe offers a creamy pumpkin filling nestled in a flaky homemade pie crust, making it an easy pumpkin dessert that everyone will adore.
This recipe is inspired by cherished family traditions of pie-making during Thanksgiving. Growing up, the kitchen would fill with laughter and the aroma of freshly baked treats, as my relatives passed down their pie-baking secrets. This slab pie not only captures the essence of those memories but also simplifies the process, allowing you to enjoy more time with loved ones while indulging in a comforting fall treat. You can learn more about this topic.
Why This Recipe Works
The beauty of this Pumpkin Slab Pie lies in its simplicity. Using a large baking sheet means there’s no need to fuss with crimping edges or worrying about uneven slices. The creamy pumpkin filling strikes the perfect balance of sweetness and spice, thanks to a blend of warm pumpkin spice flavor and a hint of vanilla. The homemade pie crust, made with butter and a touch of sugar, complements the filling beautifully, creating a rustic pumpkin dessert that’s both satisfying and visually appealing. Check out our related guide for more tips.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups |
| Granulated sugar | 1 tablespoon (for crust) + ¾ cup (for filling) |
| Salt | 1 teaspoon + a pinch (for crust) |
| Unsalted butter, chilled and cubed | 1 cup (2 sticks) |
| Ice water | 6-8 tablespoons |
| Canned pumpkin puree | 1 can (15 oz) |
| Eggs | 3 large |
| Heavy cream | 1 cup |
| Pumpkin pie spice | 2 teaspoons |
| Vanilla extract | 1 teaspoon |
Note: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the canned pumpkin puree is pure and not pumpkin pie filling, as the latter contains added sugars and spices.
Steps / Instructions
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 375°F (190°C). |
| 2 | Prepare the crust: In a large bowl, mix the flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. |
| 3 | Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Do not overwork the dough. |
| 4 | Roll out the dough on a floured surface to fit a large baking sheet (approximately 13×18 inches). Carefully transfer the dough to the sheet and press it into the corners, trimming any excess. |
| 5 | In a separate bowl, whisk together the pumpkin puree, ¾ cup of sugar, eggs, heavy cream, pumpkin pie spice, and vanilla extract until smooth and well combined. |
| 6 | Pour the pumpkin pie filling into the prepared crust, spreading it evenly. |
| 7 | Bake in the preheated oven for 30-35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. The edges may be lightly golden. |
| 8 | Allow the pie to cool for at least 15 minutes before slicing into squares. Serve warm or at room temperature, with whipped cream if desired. |
Troubleshooting / Pro Tips
- To prevent a soggy bottom crust, ensure your pie crust is properly chilled before baking.
- If the filling cracks during baking, it may be due to overbaking. Keep an eye on it and remove it once the center is just set.
- Let the pie cool completely before slicing to allow the filling to firm up.
- If you want to add a twist, consider incorporating a layer of sweet potato puree for a sweet potato and pumpkin pie hybrid.
FAQ
Can I make this ahead of time? Yes, the Pumpkin Slab Pie can be made a day in advance and stored in the refrigerator. Just cover it with plastic wrap to keep it fresh.
Can I freeze it, and how do I reheat it properly? Absolutely! To freeze, wrap slices tightly in plastic wrap and place them in an airtight container. Reheat in a 350°F (175°C) oven for about 20-25 minutes, until warmed through.
What can I serve with this? Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar for an extra festive touch.
Why did my filling turn out watery? Ensure you use pumpkin puree and not pumpkin pie filling, which has added moisture. Also, bake until just set to avoid excess moisture.
Strong Call to Action
Now that you have this delightful Pumpkin Slab Pie recipe, it’s time to bring the flavors of fall into your home! I’d love to hear how yours turns out—leave a comment below and let me know your thoughts, or share a photo of your creation on social media. Don’t forget to subscribe for more comforting fall treats and holiday baking recipes. Happy baking!
Pumpkin Slab Pie
A delightful twist on the classic pumpkin pie, perfect for holiday gatherings and potlucks.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar (for crust)
- ¾ cup granulated sugar (for filling)
- 1 teaspoon salt
- a pinch of salt (for crust)
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
- 1 can (15 oz) canned pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 375°F (190°C).
Prepare the crust: In a large bowl, mix the flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Do not overwork the dough.
Roll out the dough on a floured surface to fit a large baking sheet (approximately 13x18 inches). Carefully transfer the dough to the sheet and press it into the corners, trimming any excess.
In a separate bowl, whisk together the pumpkin puree, ¾ cup of sugar, eggs, heavy cream, pumpkin pie spice, and vanilla extract until smooth and well combined.
Pour the pumpkin pie filling into the prepared crust, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. The edges may be lightly golden.
Allow the pie to cool for at least 15 minutes before slicing into squares. Serve warm or at room temperature, with whipped cream if desired.
Recipe Reviews
- ★★★★★
Excellent recipe!
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Excellent recipe!