Why You’ll Love This Pumpkin Slab Pie
Pumpkin Slab Pie is an enjoyable twist on traditional pumpkin pie that brings more of the seasonal flavors to your table. This delightful dessert has a flaky crust and a creamy filling packed with pumpkin goodness and warming spices. The slab pie format makes it perfect for gatherings, parties, or holidays, allowing you to serve many guests easily. A beautifully decorated top and a dollop of whipped cream elevate this pie, making it a stunning centerpiece.
Why Make This Recipe
Making Pumpkin Slab Pie is a great way to combine the joy of baking with the delicious flavors of fall. This recipe is perfect for those who want to feed a crowd without the hassle of individual pies. The blend of spices, together with the pumpkin, creates a comforting dessert that can evoke fond memories of family gatherings and celebrations. Plus, you can prepare the crust ahead of time, making it easy to fit this recipe into your busy schedule.
What You Need for Pumpkin Slab Pie
To make a fantastic Pumpkin Slab Pie, you need a good set of ingredients, a bit of equipment, and a little time. Here’s what you’ll need:
Ingredients:
- 4 cups (500g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 and 3/4 cup (396g) unsalted butter, very cold and cubed
- 3/4 cup (180ml) very cold ice water
- Egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
- 2 (15 ounce) cans pure pumpkin (about 4 cups total; 900g)
- 2 cups (400g) light or dark brown sugar
- 4 large eggs
- 2 cups (480ml) heavy cream
- 1/4 cup (60ml) whole milk
- 1 teaspoon pure vanilla extract
- 2 Tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper (optional)
- Whipped cream (optional)
How to Make Pumpkin Slab Pie
Making Pumpkin Slab Pie is a step-by-step process that you can easily follow. Let’s break it down!
Step 1: Make the Pie Crust
- In a large bowl, mix together the all-purpose flour, salt, and granulated sugar.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the mixture until it looks like coarse meal, with some pea-sized bits and a few larger bits of fat.
- Slowly drizzle in the cold ice water, one tablespoon at a time, stirring with a silicone spatula or wooden spoon after each addition until the dough begins to form large clumps. You may not need all the water, but you should use about 3/4 cup (180ml).
- Move the dough onto a floured surface, fold it until fully incorporated, and shape it into a ball. Cut about 1/4 of the dough off; this will be used for decorating the top of the pie. Flatten both pieces into discs and wrap them in plastic wrap. Chill them in the fridge for at least two hours, or up to five days, or freeze for up to three months.
Step 2: Prepare the Pumpkin Filling
- In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, whole milk, vanilla extract, cornstarch, ground cinnamon, ground ginger, ground nutmeg, salt, and optional ground pepper. The mixture will be thick. Cover it and refrigerate until it’s time to bake.
Step 3: Roll Out the Crust
- Preheat your oven to 375°F (190°C).
- Take the larger disc of pie dough from the refrigerator and roll it out into an 18 by 13-inch rectangle on a lightly floured surface. Turn the dough as you roll to keep it even.
- Carefully transfer the dough to a 10 by 15-inch jelly roll pan. There should be some overhang on the edges. Press the dough into the corners of the pan, crimp or flute the edges, and brush them lightly with the egg wash.
Step 4: Add the Pumpkin Filling
- Pour the pumpkin filling evenly into the prepared crust. Bake it in the preheated oven for about 35 to 45 minutes. The filling should be slightly jiggly in the center when done.
- Remove it from the oven and allow it to cool completely on a wire rack.
Step 5: Make Decorative Pieces
- While the pie cools, roll out the remaining dough into any shape you desire, about 1/8 inch thick. Use leaf-shaped cookie cutters to cut out shapes, brushing them with egg wash and adding vein details if you wish.
- Bake these shapes on a parchment-lined baking sheet at 350°F (177°C) for about 10 minutes or until they are lightly browned. Let them cool.
Step 6: Assemble and Serve
- Decorate the cooled pumpkin pie with the baked pie crust leaves and/or whipped cream. You can serve it right away or store leftovers in the refrigerator for up to one week.
Best Ways to Serve Pumpkin Slab Pie
Pumpkin Slab Pie can be served warm or chilled, depending on your preference. It’s fantastic as is, but you can elevate it further with a generous dollop of whipped cream or a scoop of vanilla ice cream. Consider sprinkling cinnamon or nutmeg on top for added flavor. This dessert pairs beautifully with a cup of coffee or tea, especially during colder months.
How to Store Pumpkin Slab Pie
Store any leftover Pumpkin Slab Pie in the refrigerator, covered loosely with plastic wrap or aluminum foil. It will keep well for up to one week, allowing you to enjoy it for several days after baking. If you plan to make it ahead of time, consider preparing the crust and filling separately, then assemble and bake closer to when you want to serve.
Easy Tips to Make Pumpkin Slab Pie
- Keep Ingredients Cold: Make sure your butter and water are very cold to help form a flaky crust.
- Don’t Overwork the Dough: Handle the dough gently and minimally to avoid toughness in the crust.
- Test for Doneness: The filling should barely jiggle at the center when you take it out of the oven. It will set more as it cools.
- Customize your Spices: Feel free to adjust the spices based on your taste preference. Add more cinnamon or a pinch of clove for an extra kick!
Try These Variations of Pumpkin Slab Pie
You can let your creativity shine through with variations of this recipe:
- Sweet Potato Slab Pie: Swap pumpkin for sweet potatoes for a different flavor profile.
- Nutty Crust: Add finely chopped nuts to the crust for added texture.
- Chocolate Pumpkin Slab Pie: Mix in some chocolate chips to the filling for a rich twist.
- Maple Drizzle: Drizzle maple syrup on top before serving for a sweet touch.
Common Questions About Pumpkin Slab Pie
What is a slab pie, and how is it different from a regular pie?
A slab pie is typically larger and made in a rectangular or square pan, allowing for more servings compared to a traditional round pie. This format makes it perfect for gatherings since you can simply cut and serve.
Can I make the pie ahead of time?
Yes, you can prepare the crust and filling ahead of time. Chill the crust in the fridge and make the filling in advance, storing it in the refrigerator. Then, simply assemble and bake when you’re ready to serve.
Can I freeze Pumpkin Slab Pie?
Yes, you can freeze Pumpkin Slab Pie either before or after baking. If frozen after baking, wrap it tightly and store it in the freezer for up to three months. To serve, thaw it in the refrigerator overnight and reheat as needed.
Final Thoughts
Pumpkin Slab Pie is a delightful, crowd-pleasing dessert that pays homage to the flavors of fall. With its easy-to-follow instructions, this recipe can be made by anyone, whether you’re a novice baker or an experienced cook. It’s perfect for holidays, family gatherings, or just to enjoy on a cozy evening at home.
Ready to Give It a Try?
Gather your ingredients, roll up your sleeves, and get ready to impress your family and friends with a stunning Pumpkin Slab Pie! Happy baking!
Print
Pumpkin Slab Pie
- Total Time: 75 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A delightful twist on traditional pumpkin pie, perfect for gatherings with its flaky crust and creamy pumpkin filling.
Ingredients
- 4 cups (500g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 and 3/4 cup (396g) unsalted butter, very cold and cubed
- 3/4 cup (180ml) very cold ice water
- 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk (for egg wash)
- 2 (15 ounce) cans pure pumpkin (about 4 cups total; 900g)
- 2 cups (400g) light or dark brown sugar
- 4 large eggs
- 2 cups (480ml) heavy cream
- 1/4 cup (60ml) whole milk
- 1 teaspoon pure vanilla extract
- 2 Tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper (optional)
- Whipped cream (optional)
Instructions
- In a large bowl, mix together the all-purpose flour, salt, and granulated sugar. Add the cold cubed butter until it resembles coarse meal.
- Gradually add cold ice water until the dough forms. Shape into a ball, cut off 1/4 for decorating, and chill for at least 2 hours.
- Whisk together pumpkin puree, brown sugar, eggs, heavy cream, whole milk, vanilla, cornstarch, cinnamon, ginger, nutmeg, salt, and optional pepper.
- Preheat the oven to 375°F (190°C) and roll out the larger disc into an 18 by 13-inch rectangle. Transfer to a 10 by 15-inch jelly roll pan.
- Pour the pumpkin filling into the prepared crust and bake for 35 to 45 minutes until slightly jiggly in the center. Cool completely on a wire rack.
- Roll out the remaining dough, cut into shapes, and bake at 350°F (177°C) for about 10 minutes.
- Decorate the cooled pie with baked shapes and/or whipped cream. Serve immediately or refrigerate leftovers.
Notes
For a flakier crust, keep ingredients cold and avoid overworking the dough. Customize spices as preferred.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg