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Pumpkin Slab Pie

Pumpkin Slab Pie is an impressive dessert that takes the beloved flavors of traditional pumpkin pie and transforms them into a larger, more accessible format perfect for feeding a crowd.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Rolling Pin

Ingredients
  

Crust Ingredients

  • 4 cups All-purpose flour Forms the base of the pie.
  • 1 cup Unsalted butter, chilled and cubed Adds richness and flavor.
  • 1/2 cup Granulated sugar Sweetens the crust slightly.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1/4 to 1/2 cup Cold water Helps to bring the dough together.

Filling Ingredients

  • 2 cups Pumpkin puree The star of the show.
  • 1 cup Granulated sugar Sweetens the filling.
  • 1 cup Packed light brown sugar Adds depth to the filling.
  • 4 large Eggs Binds the filling together.
  • 1 cup Heavy cream Ensures a rich filling texture.
  • 2 teaspoons Ground cinnamon Provides warm, aromatic notes.
  • 1 teaspoon Ground ginger Adds a zesty kick.
  • 1 teaspoon Ground nutmeg Enhances the autumn flavor profile.
  • 1/2 teaspoon Ground cloves Offers a slightly spicy undertone.
  • 1 teaspoon Vanilla extract Imparts a subtle sweetness.

Instructions
 

  • 1. Prepare the Crust: In a large mixing bowl, combine the flour, sugar, and salt. Mix well. Add the butter and work it into the flour until it resembles coarse crumbs. Gradually add cold water until the dough holds together. Divide and refrigerate for 30 minutes.
  • 2. Roll Out the Crust: Preheat oven to 375°F (190°C). Roll out one disk of dough to fit a large rimmed baking sheet. Transfer to the baking sheet and trim excess overhang.
  • 3. Prepare the Filling: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and eggs until smooth. Stir in heavy cream and spices until combined.
  • 4. Assemble the Pie: Pour the filling into the prepared crust. Roll out the second disk of dough to cover the filling or create a lattice pattern. Trim and crimp the edges.
  • 5. Bake the Pie: Bake for 45-55 minutes until the filling is set and the crust is golden brown. Cool on a wire rack for at least 1 hour before slicing.
  • 6. Serve: Cut into squares and serve warm or at room temperature with whipped cream or ice cream.

Notes

Consider adding a sprinkle of cinnamon or a drizzle of caramel for extra flavor.
Keyword Easy, Fall, Thanksgiving