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Pumpkin Slab Pie

By Jen Lunsford

on Oct 20, 2016, Updated Aug 29, 2024

5 Comments

Feeding a crowd is so easy with this Pumpkin Slab Pie. You will find it easy to make and perfect for the upcoming holiday season.

Pumpkin Slab Pie

I have been sharing quite a few desserts these past few weeks that are perfect for serving a crowd over the holiday season. I know we will be serving our Mini Pumpkin Swirl Cheesecakes but I am excited to add this Pumpkin Slab Pie to our holiday dessert list. I think it is a perfect dessert for a pot luck, office party, or home entertaining.

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If you plan to serve pumpkin pie, this homemade slab pie will be great. I used a jelly roll pan but you could also use a cookie sheet and scale back your ingredients too. Just be sure your cookie sheet has a high enough lip to accommodate your crust and filling.

I used my super easy 4 Ingredient Homemade Pie Crust and a simple pumpkin pie filling. You could probably use store bought pie crusts but homemade is so inexpensive and easy.

I picked up some cute leaf cutters on clearance at the end of the season last year. I was super anxious to try them. I looked on Amazon and I couldn’t find the exact ones I used but these Leaf Cookie Stampers are almost identical. They really dressed up my Pumpkin Slab Pie but definitely were not necessary.

I had this pie made quite quickly. I love that I can have 30 individual pie bars from the slab. They are like mini individual pie slices. LOVE this!

To make your own Pumpkin Slab Pie, you will need flour, butter, pure pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice (store bought or Homemade Pumpkin Pie Spice).

INGREDIENTS
Crust:
2 cup Flour
1 tsp Salt
12 tbsp cold Butter
8 tbsp ice cold Water
Filling:
30 oz Pumpkin Puree
1 1/2 cup Sugar
4 tsp Pumpkin Pie Spice or Homemade Pumpkin Pie Spice
4 Eggs
18 oz Evaporated Milk

DIRECTIONS
Line a jelly roll pan (mine is 11×16″) with raised edges with aluminum foil. Set aside.
Preheat oven to 350.
Mix together flour and salt in large bowl.
Cut in butter with pastry blender or forks until mixture is pebble sized crumbs.
Add water and blend until mixture pulls together.
Roll into ball and place on lightly floured surface.
Roll out dough into a rectangle large enough to cover pan.
Gently roll dough around rolling pin and unroll over prepared pan.
Gently press into pan, trim excess and set aside.
Gently pierce bottom of crust with fork.
Bake 25 minutes until lightly browned.
You can optionally roll out trimmings and cut shapes to use for garnishing.
Spray baking sheet with cooking spray.
Place cut pieces on prepared sheet and bake 25 minutes until lightly browned.
Allow all crust to cool.
In a large bowl, beat the eggs.
Add pumpkin, sugar and pumpkin pie spice.
Mix until well blended.
Gradually add in evaporated milk while whisking.
Set crust in jelly roll pan on rack in oven.
Fill crust with pumpkin mixture just until level with top of crust.
Bake at 350 for 45-55 minutes until center is just barely jiggly.
Place cooled crust pieces around edge as garnish.
Cut into approximately 3″ squares and cut those diagonally.
Serve with whipped topping.

Do you have a favorite fall dessert you like to serve for your large holiday gatherings?

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Pumpkin Slab Pie

By: Jen Lunsford

Feeding a crowd is so easy with this Pumpkin Slab Pie. You will find it easy to make and perfect for the upcoming holiday season.

Prep: 20 minutes mins

Cook: 1 hour hr 45 minutes mins

Servings: 16

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Ingredients 

1x2x3x

Crust

• ▢ 2 cup Flour
• ▢ 1 tsp Salt
• ▢ 12 tbsp cold Butter
• ▢ 8 tbsp ice cold Water

Filling

• ▢ 30 oz Pumpkin Puree
• ▢ 1 1/2 cup Sugar
• ▢ 4 tsp Pumpkin Pie Spice
• ▢ 4 Eggs
• ▢ 18 oz Evaporated Milk

Instructions 

• Line a jelly roll pan (mine is 11x16") with raised edges with aluminum foil. Set aside.
• Preheat oven to 350.
• Mix together flour and salt in large bowl.
• Cut in butter with pastry blender or forks until mixture is pebble sized crumbs.
• Add water and blend until mixture pulls together.
• Roll into ball and place on lightly floured surface.
• Roll out dough into a rectangle large enough to cover pan.
• Gently roll dough around rolling pin and unroll over prepared pan.
• Gently press into pan, trim excess and set aside.
• Gently pierce bottom of crust with fork.
• Bake 25 minutes until lightly browned.
• You can optionally roll out trimmings and cut shapes to use for garnishing.
• Spray baking sheet with cooking spray.
• Place cut pieces on prepared sheet and bake 25 minutes until lightly browned.
• Allow all crust to cool.
• In a large bowl, beat the eggs.
• Add pumpkin, sugar and pumpkin pie spice.
• Mix until well blended.
• Gradually add in evaporated milk while whisking.
• Set crust in jelly roll pan on rack in oven.
• Fill crust with pumpkin mixture just until level with top of crust.
• Bake at 350 for 45-55 minutes until center is just barely jiggly.
• Place cooled crust pieces around edge as garnish.
• Cut into approximately 3" squares and cut those diagonally.
• Serve with whipped topping.

Nutrition

Calories: 284kcal, Carbohydrates: 39g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 73mg, Sodium: 275mg, Potassium: 243mg, Fiber: 2g, Sugar: 24g, Vitamin A: 8674IU, Vitamin C: 3mg, Calcium: 111mg, Iron: 2mg

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Looking for other great pumpkin desserts? Be sure to see these other pumpkin recipes that I have shared…