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5 from 3 votes

Pumpkin Slab Pie

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: pumpkin pie, pumpkin slab pie
Servings: 16
Calories: 166kcal
Author: Amanda Rettke--iambaker.net

Ingredients

CINNAMON PIE CRUST

  • ½ 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
  • ¼ cup ice cold water

PUMPKIN FILLING

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

Instructions

CINNAMON PIE CRUST

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

PUMPKIN FILLING

  • In a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.
  • Pour mixture into prepared pie crust.
  • 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.

Video

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.
  • Cut out or use a cookie cutter to get as many leaves as you can with any excess pie dough. 
  • After you have filled the pie crust with your pumpkin pie filling, press the leaves on the rim of the pie shell, as shown in the photo. I had 3 different cookie cutters so I alternated between each design. If you are using one shape just alter how you lay each leaf out. For instance, one slanted slightly in towards the pie then the next slanted slightly out.
  • Brush the leaves with 1 egg that has been slightly beaten. Sprinkle the leaves with raw sugar (a larger grain sugar). Bake the pie as normal. Keep an eye on the crust as you don’t want the leaves to burn. I had a piece of foil ready to go if I saw burning, but didn’t need it with this specific recipe. Every oven is different so keep a close watch on yours.

Nutrition

Serving: 16g | Calories: 166kcal