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Pumpkin Slab Pie


  • 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


  • 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.