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Pumpkin Slab Pie Recipe

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3.9 from 21 reviews

  • Author: Amina
  • Total Time: 9 hours 5 minutes
  • Yield: 16 servings

Description

This Pumpkin Slab Pie is a deliciously large, rectangular pumpkin dessert perfect for gatherings and holidays. It features a smooth, creamy pumpkin filling spiced with pumpkin pie spice, baked between two layers of flaky pie crust, and finished with a sweet, glossy glaze to enhance its flavor and presentation. With a total prep and baking time of around 9 hours including chilling, it’s ideal for making ahead and serving to a crowd.

Ingredients

Pie Filling

  • 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

Pie Crust

  • 4 refrigerator pie crusts (2 boxes)

Glaze

  • 6 Tablespoons half and half
  • 1 Tablespoon salted butter
  • 1 ¼ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 425°F, ensuring it reaches the correct temperature before baking the pie for even cooking.
  2. Mix Filling: In a large bowl, combine the pure pumpkin, packed light brown sugar, heavy cream, half and half, eggs, cornstarch, vanilla extract, pumpkin pie spice, and salt. Whisk thoroughly until the mixture is smooth and well blended.
  3. Prepare Bottom Crust: On a clean surface, unroll two refrigerator pie crusts and place them on top of each other. Roll out the stacked crusts into an approximately 18×12 inch rectangle.
  4. Mold Crust in Pan: Transfer and mold this crust into a 10x15x1 jelly roll pan, allowing the excess crust to overlap the edges of the pan.
  5. Fill Pie: Pour the pumpkin filling into the crust-lined pan carefully, avoiding overfilling. It’s normal if some filling remains.
  6. Prepare Top Crust: Roll out the remaining two pie crusts the same way. Carefully lay this second crust over the pumpkin filling. Tuck the edges under the bottom crust and crimp firmly to seal.
  7. Vent Crust: Cut slits into the top crust to allow steam to escape during baking.
  8. Bake Pie: Place the pie on the middle oven rack and bake for 30-35 minutes. If the crust starts to brown too much, tent loosely with foil halfway through. The pie is done when the crust is golden brown and a toothpick inserted comes out mostly clean, with just slight moisture but no liquid filling.
  9. Cool Pie: Remove the pie from the oven and let it cool on a wire rack for 1 hour.
  10. Make Glaze: While the pie bakes, combine half and half and salted butter in a small saucepan over medium-low heat. Stir occasionally until it reaches a simmer with bubbles, then remove from heat. Let cool to room temperature (about 45 minutes to 1 hour). Gradually whisk in powdered sugar until fully combined, then stir in vanilla extract.
  11. Glaze Pie: After cooling, brush the pie all over with the glaze. Wait 30 minutes, glaze again, wait another 30 minutes, and glaze one final time to create a thick, shiny coating.
  12. Chill Pie: Refrigerate the pie for at least 6 hours or overnight to allow the glaze to set firmly.
  13. Serve: Slice and serve the pie. Optionally, add a dollop of whipped cream or Cool Whip on each slice for extra indulgence.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Allow the glaze to cool completely before mixing in powdered sugar to avoid clumps.
  • Tenting with foil protects the crust from over-browning while baking.
  • The pie can be made a day ahead, making it perfect for holiday prep.
  • Optional toppings like whipped cream can add a creamy contrast to the spiced pumpkin filling.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/pumpkin-slab-pie-recipe/