Pumpkin Slab Pie
Easily feed a crowd this Thanksgiving & holiday season with Pumpkin Slab Pie. All the deliciousness of its traditionally-made counterpart, with more servings per pan!
The holiday season is upon us!
To me, once Halloween has passed, everything Christmas is fair game. But I must say I'm not one of those who flies right over Thanksgiving with hardly a blink. No. I adore Thanksgiving.
In fact, I'm actually hard-pressed to say which I like better Thanksgiving or Christmas.
Easily feed a crowd this Thanksgiving & holiday season with Pumpkin Slab Pie. All the deliciousness of its traditionally-made counterpart, with more servings per pan!
So before all eyes and thoughts turn to Christmas, let's give Thanksgiving it's due love and attention by indulging in one of my favorite Thanksgiving desserts Pumpkin Slab Pie.
It's got all the deliciousness of its traditionally-made counterpart ... only thinner. And wider. And can be cut in rectangles ... or squares ... or funky-angled, not-perfect-pie-slice triangles like I do, for that matter.
Well, that's exactly what my Mom asked me when I made this Pumpkin Slab Pie for dessert one evening when she and Dad came over for dinner.
As I shared with Mom, here are the reasons a slab pie might be the perfect choice:
1. More Servings - Pumpkin Slab Pie can be cut into more servings than a traditional pie. Cutting as shown in the photos in this post yields 24 servings. That makes feeding a crowd a snap!
2. Lots of Flexibility in Serving Sizes - Cut in triangles, as shown, for close-to-traditional pie servings. Or, the Pumpkin Slab Pie can be cut into smaller bars instead.
Pumpkin Slab Pie can be cut into more servings than a traditional pie. Cutting as shown in the photos in this post yields 24 servings. That makes feeding a crowd a snap!
Want to serve small bite-sized pieces for a party pick-up or on a dessert bar? Cut into small cubes & pipe a small dollop of whipped cream onto each one.
3. Thinner Layer of Pumpkin Filling - I absolutely love pumpkin pie. But for me, sometimes the pumpkin filling is ... well ... just a bit too much. I like a bit thinner layer of pumpkin filling, which makes the thickness of Pumpkin Slab Pie perfect for me. If you're like me, slab pie may be perfect for you, too.
To make this slab pie, it's just as easy as making a regular pumpkin pie. The only difference is the pie crust dough is fitted into a 15x10" rimmed baking sheet or jelly roll pan instead of fitted into a pie dish. Making the filling ... baking it up ... everything else is just the same.
So easily feed a crowd this Thanksgiving & holiday season with Pumpkin Slab Pie.
It's got all the deliciousness of its traditionally-made counterpart, with more servings ... and more serving flexibility ... per pan!
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Yield: 12-16 servings
Pumpkin Slab Pie
Easily feed a crowd this Thanksgiving & holiday season with Pumpkin Slab Pie. All the deliciousness of its traditionally-made counterpart, with more servings per pan!
prep time: 20 Mcook time: 40 Mtotal time: 60 M
ingredients:
- prepared crust for a 2-crust pie
- 1 (15 oz.) can 100% pure pumpkin
- 3/4 c. brown sugar
- 1 tsp. groundcinnamon
- 1 tsp. ground ginger
- 3/4 tsp. groundnutmeg
- 1/2 tsp. salt
- 4 eggs, lightly beaten
- 1 c. evaporated milk
- whipped cream & pumpkin pie spice for garnish {optional}
instructions:
How to cook Pumpkin Slab Pie
- Line a 15x10" rimmed baking sheet or jelly roll pan with aluminum foil; lightly spray with non-stick cooking spray. Fit both crusts into the bottom and up the sides of the baking pan, cutting pieces and fitting together as needed. Press together seams well with your fingers. Fit a piece of aluminum foil on top of the crust. Bake at 400 degrees for 10 minutes. Remove from oven and remove foil.
- In a mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and beat with a whisk or fork until well combined. Add evaporated milk; stir until just combined.
- Place baking pan with crust on oven rack. Carefully pour in pumpkin filling.
- Bake at 400 degrees for 30 minutes, or until a knife inserted in the center comes out clean. Cool on a rack. Cover and chill. Store in the refrigerator.
- At serving time, garnish with whipped cream and a sprinkling of pumpkin pie spice, if desired.
You might also like these other delicious dessert treats:
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