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!
- 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!
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