Pumpkin Slab Pie
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!
Servings: 16
Calories: 356kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 356kcal | Carbohydrates: 46g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 361mg | Potassium: 230mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5484IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg