Name: Pumpkin Slab Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 9 h 5 min
Cuisine: American
Ingredients: 30 ounces pure pumpkin (2 cans); 1 ¾ cups packed light brown sugar; 1 ½ cups heavy cream; 1 cup half and half; 4 large eggs; 2 Tablespoons cornstarch; 1 Tablespoon vanilla extract; 1 Tablespoon pumpkin pie spice; 1 ½ teaspoons salt; 4 refrigerator pie crusts (2 boxes); 6 Tablespoons half and half; 1 Tablespoon salted butter; 1 ¼ cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe· 3.9 from 21 reviews

If you love the comforting flavors of fall baked into a dessert that’s both rustic and elegant, you are going to fall head over heels for this Pumpkin Slab Pie Recipe. This pie offers a luscious pumpkin filling spiced just right, all nestled between flaky layers of golden pie crust, then glazed to a perfect finish. It’s a fantastic way to bring a cozy, crowd-pleasing dessert to your table that serves a generous number—perfect for holidays, potlucks, or any gathering where you want to impress with something homemade yet easy to share. Prepare to delight your senses and those of your guests with every tender, spiced bite of this unforgettable pumpkin dessert.

Ingredients You’ll Need

The image shows various baking ingredients neatly arranged on a white marbled surface. There are two red boxes of Pillsbury Pie Crusts stacked vertically, each showing an image of a golden brown pie with a lattice top. Near the top is a stick of salted butter in yellow packaging, and next to it is a small blue bowl filled with white powdered sugar. Two white eggs lie nearby, along with a small jar of pumpkin pie spice. Below these are a box of white powdered sugar with blue and yellow text, and a large clear bag of light brown sugar with orange and yellow labeling. At the bottom left are two cans of pumpkin puree, one slightly behind the other, and next to them are cartons of heavy whipping cream and half and half, both featuring images of frothy drinks. To the right is a blue and white container of fine sea salt. The scene is bright and clean, with all packaging clearly visible and labels facing upward for easy reading. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to creating the magic of this Pumpkin Slab Pie Recipe. Each one adds a unique touch that makes the pie’s texture smooth, its spice blend fragrant, and its crust irresistibly buttery.

30 ounces pure pumpkin: Canned pumpkin gives that rich, velvety base that makes pumpkin pie so iconic.
1 ¾ cups packed light brown sugar: Adds deep sweetness and helps create a moist filling.
1 ½ cups heavy cream: Brings luscious richness and helps the filling set up beautifully.
1 cup half and half: Balances creaminess without too much heaviness.
4 large eggs: Essential for binding the filling into that perfect custard texture.
2 tablespoons cornstarch: Helps thicken the filling so it holds together when sliced.
1 tablespoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
1 tablespoon pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that will instantly transport you to fall.
1 ½ teaspoons salt: Balances sweetness and highlights the spices.
4 refrigerator pie crusts (2 boxes): These ready-made crusts make the slab pie easy to assemble without sacrificing flakiness or taste.
6 tablespoons half and half (for glaze): Used to make a smooth, shiny glaze to finish the pie beautifully.
1 tablespoon salted butter (for glaze): Adds a subtle, savory richness to the glaze.
1 ¼ cups powdered sugar (for glaze): Sweetens and thickens the glaze for a perfect coating.
1 teaspoon vanilla extract (for glaze): Rounds out the glaze with aromatic warmth.

How to Make Pumpkin Slab Pie Recipe

Step 1: Preheat and Prepare the Filling

Start by preheating your oven to 425°F to get it hot and ready for the pie. In a large bowl, combine your pure pumpkin, light brown sugar, heavy cream, half and half, eggs, cornstarch, vanilla extract, pumpkin pie spice, and salt. Whisk everything together until the mixture is smooth and there are no lumps. This filling is the heart of your pumpkin slab pie and getting a silky texture here will pay off with every bite.

Step 2: Roll and Fit the Bottom Crust

On a clean surface, unroll two pie crusts and stack them to create extra flakiness. Roll out this double-layered dough into an 18×12 inch rectangle so it fits nicely into your jelly roll pan. Carefully press the crust into the pan, ensuring the edges hang over slightly. This will be the sturdy base that holds all that luscious pumpkin filling.

Step 3: Add the Filling

Pour your pumpkin filling into the prepared crust, but be careful not to overfill—it should sit nicely without spilling over. If there’s some filling left, that’s perfectly fine. It’s better to leave that extra in the bowl than to risk a messy oven situation!

Step 4: Roll and Place the Top Crust

Repeat the rolling process with the remaining two crusts, shaping another 18×12 inch rectangle. Gently lay this over the pumpkin filling, then tuck it under the bottom crust’s edges and crimp firmly to seal the pie. This layer traps the steam and helps create that classic pie look and texture.

Step 5: Vent and Bake

Cut a few slits in the top crust to allow steam to escape, which prevents the crust from sogging. Bake the slab pie on the middle rack for 30 to 35 minutes. If the crust starts browning too quickly, tent it lightly with foil. Your pie is done when the crust turns a gorgeous golden brown and a toothpick inserted near the center emerges mostly clean – a little moist filling is perfect, but avoid any liquid.

Step 6: Cool and Prepare the Glaze

Remove the pie from the oven and allow it to cool on a wire rack for one hour. While it cools, start your glaze by warming half and half with salted butter in a small saucepan over medium-low heat until just bubbling. Let it cool to room temperature for about 45 minutes to an hour, then whisk in powdered sugar gradually until smooth. Finish by stirring in vanilla extract for that extra flavor punch.

Step 7: Glaze the Pie

Brush the cooled pie generously with your glaze using a pastry brush. Let it sit 30 minutes, glaze again, wait another 30 minutes, then apply a final glaze coat. This triple-glazing creates a luscious, shiny finish that not only looks beautiful but adds a wonderful sweet glaze layer. Chill the pie in the fridge for at least 6 hours or overnight to set up completely before slicing and serving.

How to Serve Pumpkin Slab Pie Recipe

A rectangular pie with a golden brown crust sits inside a metal baking pan, showing slightly darker baked spots scattered on top. The edges of the crust are crimped with a wave pattern, and there are several small slits on the surface in the center arranged in sets above and below a longer vent, revealing a glimpse of the darker filling underneath. The pie rests on a white marbled textured surface that highlights its warm colors, and the overall look is simple and homemade. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dollop of freshly whipped cream or a scoop of vanilla ice cream is a classic finish that takes this pie over the top. You can also sprinkle with a pinch of cinnamon or nutmeg for an inviting aroma just as you serve it. For an extra indulgent touch, drizzle a little maple syrup or caramel sauce right before enjoying.

Side Dishes

Pair this pumpkin slab pie with a warm cup of spiced chai, coffee, or hot apple cider to complement the pie’s autumnal flavors. If serving at a holiday meal, a simple green salad with a tangy vinaigrette can balance the pumpkin’s richness beautifully.

Creative Ways to Present

Instead of serving it just sliced, try cutting the pie into fun shapes with cookie cutters for a festive twist. For potlucks, consider placing slices on decorative platters with a sprinkle of chopped toasted pecans or walnuts for added crunch and visual appeal. You can also offer small ramekins of extra glaze or whipped cream for personalized toppings.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin slab pie keeps wonderfully wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 4 days. This helps retain the pie’s moisture and glaze shine while allowing the flavors to meld even further.

Freezing

You can freeze unglazed pumpkin slab pie for up to 2-3 months. Wrap it well in plastic wrap and foil to protect from freezer burn. When ready to enjoy, thaw the pie in the refrigerator overnight and then prepare and apply the glaze fresh before serving.

Reheating

If you prefer your pumpkin slab pie slightly warm, gently reheat slices in the oven at 300°F for 10-15 minutes. Avoid microwaving as it can make the crust soggy and the filling watery. A warm slice paired with some cool whipped cream is pure autumn bliss.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, roast and puree it first, then measure out 30 ounces for the recipe. Keep in mind fresh pumpkin may have a slightly different moisture level, so adjust the filling consistency if needed.

What makes this different from a regular pumpkin pie?

This Pumpkin Slab Pie Recipe is baked in a large jelly roll pan with double pie crust layers, making it perfect for serving a crowd. The triple glaze finish also sets it apart, adding a unique texture and shine you don’t usually find on traditional pumpkin pies.

Can I make the pie gluten-free?

Yes, by substituting gluten-free pie crusts for the refrigerated ones and ensuring all other ingredients are gluten-free, you can make this pie suitable for a gluten-free diet without sacrificing flavor.

How long does it take to set before serving?

The pie needs at least 6 hours, preferably overnight, in the refrigerator after glazing to firm up properly. This resting time lets the flavors meld and the glaze thicken to a beautiful finish.

What if I don’t want to make the glaze?

You can certainly skip the glaze and serve the pie as is. It will still be delicious, though the glaze adds an extra layer of sweetness and visual appeal that’s truly special.

Final Thoughts

This Pumpkin Slab Pie Recipe is more than just a dessert; it’s a celebration of autumn’s best flavors crafted into one impressive dish. Whether you’re serving it at a family gathering or a friendly potluck, it’s sure to become a beloved favorite. Don’t hesitate to make this pie your own, bake it with love, and watch it disappear with delighted smiles all around.