Pumpkin Slab Pie

A festive and crowd-pleasing dessert, this Pumpkin Slab Pie combines a tender, buttery crust with a rich, spiced pumpkin filling. Perfect for holidays, gatherings, or any cozy autumn day.

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Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 6–8 Tbsp ice-cold water

For the Pumpkin Filling:

• 4 large eggs
• 1 ½ cups granulated sugar
• 2 (15-oz) cans pumpkin puree
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 2 ½ cups evaporated milk

For the Egg Wash:

• 1 egg
• 1 Tbsp water

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Instructions

1. Make the Pie Crust

1. In a medium bowl, combine the flour and salt.
2. Add the cubed butter and use a pastry cutter to mix until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Add more water if needed.
4. Wrap the dough in plastic wrap and refrigerate for 1–2 hours.

2. Roll and Prepare the Crust

1. Roll the chilled dough to ¼-inch thickness and transfer to a jelly roll pan or quarter-sheet pan.
2. Trim excess dough and pinch the edges to create a crimped pattern.
3. Preheat the oven to 400°F (200°C).

Optional: Blind Bake for a Crispier Crust

1. Line the unbaked crust with parchment paper and foil, then fill with pie weights or dried beans.
2. Bake at 400°F (200°C) for 15 minutes.
3. Remove weights and foil, pierce the crust with a fork, and bake another 10 minutes until firm.

3. Make the Pumpkin Filling

1. In a medium bowl, beat the eggs with sugar until the sugar dissolves.
2. Add pumpkin puree, salt, cinnamon, ginger, cloves, and nutmeg. Mix until smooth.
3. Gradually stir in the evaporated milk until fully combined.

4. Assemble and Bake

1. Pour the filling into the prepared crust.
2. Brush the crust edges with egg wash.
3. Bake at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 25–30 minutes, or until the center is set.
4. Allow the pie to cool for at least 2 hours.

5. Serve

Slice and serve with a dollop of whipped cream and a sprinkle of ground cinnamon, if desired.

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Why You’ll Love This Recipe

• Classic fall flavors with warm spices like cinnamon, ginger, nutmeg, and cloves.
• Large slab format is perfect for serving a crowd.
• Buttery, flaky crust paired with creamy, smooth pumpkin filling.
• Can be made ahead and stored, making it convenient for holidays or parties.

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Tips

• Chill your butter and water thoroughly for a flakier crust.
• Blind baking prevents a soggy bottom, especially for deep or slab pies.
• Cool completely before slicing to help the filling set.
• Adjust spices to taste—add more cinnamon or pumpkin pie spice for a stronger fall flavor.

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Variations and Substitutions

• Crust alternatives: Use a graham cracker crust or gluten-free flour blend.
• Sweeteners: Substitute brown sugar or coconut sugar for part of the granulated sugar.
• Dairy-free: Use coconut milk or another plant-based milk instead of evaporated milk.
• Extra flavor: Add a teaspoon of vanilla extract or a pinch of cardamom.

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FAQs

Can I make this ahead of time?
Yes! Prepare the pie a day in advance; flavors improve after sitting overnight.

Can I freeze the pie?
Yes. Freeze unbaked or fully baked. Thaw overnight in the fridge before serving.

How do I know when it’s done?
The center should be mostly set and slightly jiggly. It will firm up as it cools.

Can I make mini slabs instead of one large pan?
Yes, divide the crust and filling into smaller sheet pans or tart pans and adjust baking time accordingly.

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Serving Suggestions

• Serve warm or at room temperature with whipped cream, ice cream, or a drizzle of caramel sauce.
• Sprinkle a little extra cinnamon or nutmeg on top for presentation.
• Pair with coffee, chai, or a warm spiced latte for the ultimate autumn treat.