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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!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert, pie, Thanksgiving
Cuisine: American
Keyword: Pumpkin Slab Pie
Servings: 16
Calories: 356kcal


  • 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