Pumpkin Slab Pie
This pumpkin slab pie is the ultimate crowd-pleasing holiday dessert, featuring a thinner, handheld-friendly design that ensures every guest gets the perfect ratio of flaky crust to creamy spiced custard. Baked in a sheet pan for even heat distribution, this recipe solves the common issue of soggy crusts while delivering a rich, professional-grade finish that is perfect for large gatherings and festive office parties.
- Prep Time: 30
- Cook Time: 45
- Total Time: 75
- Yield: 20 pieces 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
30 ounces pumpkin puree
5 large eggs
2 cups heavy cream
1.5 cups granulated sugar
2 tablespoons pumpkin pie spice
4 cups all-purpose flour
1.5 cups unsalted butter, chilled and cubed
1 teaspoon salt
Ice water as needed
Instructions
Combine flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough just holds together.
Roll the dough into a large rectangle, fit it into a rimmed baking sheet, crimp the edges, and chill for 30 minutes.
Blind bake the crust in an oven preheated to 375°F for 15 minutes.
Whisk the pumpkin, sugar, spices, and eggs in a large bowl until well combined.
Slowly stir in the heavy cream until the custard is smooth.
Pour the mixture into the pre-baked crust and bake at 350°F until the center is set.
Cool completely before slicing into 20 equal pieces.
Notes
Ensure the pumpkin puree is not pumpkin pie filling. Room temperature eggs help with better integration. The crust must be chilled before baking to prevent shrinkage.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://itisrecipes.com/pumpkin-slab-pie/