Pumpkin Slab Pie

Course Dessert
Cuisine American
Keyword pumpkin pie, pumpkin slab pie
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16
Calories 166 kcal
Author Amanda Rettke



  • 1/2 cup yellow cornmeal
  • 3 cups (375g) all-purpose flour, plus extra for rolling out
  • 2 teaspoons McCormick Cinnamon
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks or 226g) very cold salted butter, diced into cubes
  • 2 teaspoons white vinegar
  • 2 large eggs, room temperature
  • 1/4 cup ice cold water


  • 2 (12 oz each) cans pumpkin puree
  • 6 large eggs, room temperature
  • 2 cups (400g) granulated sugar
  • 2 tablespoons McCormick Pumpkin Pie Spice
  • 2 cups evaporated milk



  1. Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.
  2. Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.
  3. Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan. About 1/8-1/4 inches thick is best. 

  4. Gently press pie crust into edges of a 10x15inch pan and cut off any excess dough. (Repair any tears with excess dough or roll out again for decorative leaf embellishment)

  5. Bake for 8-10 minutes at 350°F, or until dough is set and not raw looking. Set aside.


  1. In a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.
  2. Pour mixture into prepared pie crust.
  3. Bake 45 minutes or until pie has turned golden brown and edges of crust are starting to brown. Cool completely on cooling rack (about 4 hours). Refrigerate until ready to serve.

Recipe Video

Recipe Notes

To use premade pie crust:

You will need 2 total pie crusts.

Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10x15 sheet pan. Trim off any excess crust and repair any tears if needed.

If you want to make decorative leaf embellishments, you will need an additional pie crust.