Pumpkin slab pie is an ingenious idea come to life. Why feed just a few with a round pie when you can feed so many more with hardly any extra effort? Serving up slab pumpkin pie bars is going to become the next best thing since sliced bread.
Pumpkin Slab Pie is a classic Thanksgiving dessert made in a sheet pan & serves a crowd! Everything you love about pumpkin pie in an easy-to-serve slab pie style with plenty of buttery pie crust! Square shaped pie slices from a cookie sheet mean that you can satisfy both the crust lovers and those who prefer no crusts while making every slice a bit more even in size.
Sheet pan pumpkin pie
There are so many wonderful reasons to make your pie in a sheet pan and we’ve just barely touched the surface on the perks. Another great thing about these pie bars is that because theyre a bit thinner than a usual pie, they don’t take as long to bake which means that you get more pie in less time and that’s probably the best thing of all.
Pumpkin Slab Pie Ingredients
-Pie crust: You will need 2 boxes of prepared pie crust. These boxes usually come in pairs so this means that you will have 4 crusts in total.
-Eggs: Use 3 large eggs to get a nice consistency with the pie filling.
-Sugar: 1 ¼ cups of sugar will make the filling nice and sweet.
-Spice: Add in 2 ¼ teaspoons of pumpkin pie spice to make the pie wonderfully spiced.
-Salt: Using 3/4 teaspoons of salt will help to enhance the flavors well.
-Pumpkin: Use 2 ¼ cups of canned pumpkin puree (from two 15 ounce sized cans) or use homemade puree.
-Milk: You will need 2 cups of evaporated milk. This means you will need two 12 ounce sized cans of evaporated milk.
How to make pumpkin slab pie
Preheat your oven to 350 degrees F.
On a lightly floured surface unroll and stack 3 crusts on top of the other.
Roll it out to the size needed to fit your half sheet pan.
Press the pie crust firmly into the corner and sides of the pan, stretching the dough slightly if necessary. Fold the extra crust underneath and crimp the edges.
Beat the eggs with a whisk in a large mixing bowl.
Beat in the sugar, spice, salt, pumpkin puree, and milk until they’re all well blended.
Pour the mixture into your crust.
Bake in the oven for 33-36 minutes or until a knife can be inserted and come out clean.
Meanwhile, take the remaining dough and cut out shapes with your pumpkin cookie cutter.
Place them on a baking sheet and bake for 12-15 minutes.
Use these to decorate your pumpkin pie slices as desired.
Let cool completely in the fridge for about 2 hours before serving. Don’t forget to top with Brown Sugar Whipped Cream! Learn how to make whipped cream here. Enjoy!
What size of Pan do I need?
You’ll use a half sheet pan for this recipe, which is 18″ x 13″. This is the size most Americans call “cookie sheets.” Standard full sized sheet pans aren’t normally stocked in most people’s kitchens and tend to be used in commercial kitchens.
Can I use Homemade Pie Crust?
Absolutely! Our favorite is this Buttery Homemade Pie Crust. But we don’t want you to feel guilty if you opt for store-bought either. Some years are just a bit crazier, I get it!
Pumpkin Slab Pie
- 28.2 oz pie crust 14.1 oz each refrigerated pie crusts (2 count each, so 4 rolls tota), softened as directed on box
- 3 eggs
- 1 ¼ cups sugar
- 2 ¼ teaspoons pumpkin pie spice
- ¾ teaspoon salt
- 2 ¼ cups canned pumpkin you'll need two 15-oz cans
- 2 cups evaporated milk you'll need two 12-oz cans
- Preheat oven to 350°F.
- On lightly floured surface, unroll and stack 3 crusts one on top of the other.
- Roll to fit your half sheet pan. (18" x 13")
- Pressing firmly into corners and sides, stretching dough slightly, if necessary. Fold extra crust underneath and crimp edges.
- In large bowl, beat eggs with whisk. Beat in sugar, spice, salt, pumpkin and milk until well blended. Pour into crust.
- Bake 33 to 36 minutes or until knife inserted in center comes out clean.
- Meanwhile take the remaining dough and cut out shapes with your pumpkin cookie cutter.
- Place on a baking sheet and bake 12-15 minutes. Top pie with crust shapes as desired.
- Cool pie completely in the fridge for about 2 hours. Serve with whipped cream & enjoy!
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Can pumpkin pie be left out?
Pumpkin pie should not be left out of the fridge for more than 2 hours when serving according to the FDA, for food safety reasons. This pie will also do well if stored in the fridge for 2-4 days in a well-covered container.
What’s pumpkin pie spice?
It’s a marketed mix of traditional spices that you can buy in the spice section of your grocery store. You can also DIY a blend for yourself by mixing together 2 TBSP cinnamon, 2 tsp ground ginger, 2 tsp ground allspice, 1 tsp ground cloves, and 1 tsp ground nutmeg. Mix together and then use the amount requested in the recipe above, reserving the rest of the spice blend for future uses.
More delicious pumpkin recipes to enjoy soon
- EASY PUMPKIN PIE CAKE
- PUMPKIN PIE BARS
- NO BAKE PUMPKIN PIE
- PUMPKIN PIE DIP
- SPICED PUMPKIN MOUSSE
- PUMPKIN DONUT HOLES
- EASY PUMPKIN COFFEE CAKE
- MAPLE PUMPKIN SPICE POPCORN
- PUMPKIN DUMP CAKE
- PUMPKIN DINNER ROLLS
- EASY PUMPKIN FUDGE
- BEST PUMPKIN BREAD RECIPE
You’re going to love this pumpkin slab pie recipe. It’s easy, simple and so delicious. Just don’t forget the whipped topping!
Leave a Reply