If you’ve been searching for a dessert that captures all the cozy, rich flavors of fall while feeding a crowd, look no further than this Pumpkin Slab Pie Recipe. It’s a delightful twist on classic pumpkin pie, baked in a large rectangular pan to make serving easy and fun at any gathering. The filling is creamy and perfectly spiced, nestled between buttery layers of flaky pie crust, and topped off with a luscious, sweet glaze that takes this slab pie to the next level. Whether you’re planning a holiday feast or just want to impress your family with something special, this Pumpkin Slab Pie Recipe will quickly become a favorite you’ll return to year after year.
Ingredients You’ll Need
Ingredients You’ll Need
To make this Pumpkin Slab Pie Recipe, you’ll want a handful of simple yet essential ingredients. Each one works together to build a pie that’s smooth, flavorful, and just the right balance of sweet and spice.
- 30 ounces pure pumpkin puree: This is the base of your filling, providing that rich, earthy pumpkin flavor everyone loves.
- 1 ¾ cups packed light brown sugar: Adds sweetness with a hint of molasses for depth.
- 1 ½ cups heavy cream: Gives the filling a luscious, creamy texture.
- 1 cup half and half: Balances the cream and helps keep the texture light.
- 4 large eggs: These bind everything together and create that classic custardy pie consistency.
- 2 Tablespoons cornstarch: Helps thicken the filling so it sets perfectly.
- 1 Tablespoon vanilla extract: Brings warmth and enhances all the flavors.
- 1 Tablespoon pumpkin pie spice: The signature blend that defines pumpkin desserts.
- 1 ½ teaspoons salt: Balances the sweetness and intensifies the other flavors.
- 4 refrigerator pie crusts (2 boxes): Convenient and flaky, perfect for the slab pie format.
- For the glaze: 6 Tablespoons half and half, 1 Tablespoon salted butter, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract—this glaze adds an irresistible finishing touch.
How to Make Pumpkin Slab Pie Recipe
Step 1: Prepare the Filling
Begin by combining the pumpkin puree, brown sugar, heavy cream, half and half, eggs, cornstarch, vanilla extract, pumpkin pie spice, and salt in a large bowl. Whisk everything together thoroughly until the mixture is perfectly smooth and there are no lumps. This blending ensures that every slice has a creamy, velvety texture packed with spicy pumpkin goodness.
Step 2: Roll Out the Bottom Crust
On a clean work surface, lay two pie crusts on top of each other and roll them into an 18 by 12-inch rectangle. This double-layer bottom crust is essential for supporting the filling without getting soggy. Carefully transfer this to a 10x15x1-inch jelly roll pan, letting the edges overlap the sides for a neat, sturdy border.
Step 3: Assemble the Pie
Pour the prepared pumpkin filling into the crust-lined pan, spreading evenly but avoiding overfilling. You might have a little batter leftover, which is totally fine. Then, take the remaining two crusts, roll them out like before, and place this second layer on top of the filling. Tuck and crimp the edges to seal the pie completely.
Step 4: Vent and Bake
Don’t forget to cut slits in the top crust so steam can escape while baking—this step helps your crust stay crisp and golden. Place the pie in a 425°F oven and bake for 30 to 35 minutes. If you notice the crust browning too quickly, tent with foil halfway through. The pie is done when the crust is golden and a toothpick inserted comes out mostly clean, with just a hint of moisture.
Step 5: Cool and Glaze
Once the pie comes out of the oven, let it cool on a wire rack for about an hour. While it’s cooling, prepare the glaze by simmering half and half with butter until small bubbles appear, then letting it come to room temperature. Beat in powdered sugar and vanilla extract until silky smooth.
Step 6: Glazing the Pie
Brush the glaze gently over the cooled pie using a pastry brush. Wait 30 minutes, then glaze again twice more, allowing each layer to soak in. This multi-step glazing adds delightful sweetness and a lovely sheen that makes the Pumpkin Slab Pie Recipe look as wonderful as it tastes.
Step 7: Chill and Serve
Refrigerate the glazed pie for at least 6 hours or overnight so it can fully set. This step is key to achieve a firm yet creamy slice. When ready, slice into generous squares and get ready to wow your guests!
How to Serve Pumpkin Slab Pie Recipe
Garnishes
For the perfect finishing touch, sprinkle a little ground cinnamon or nutmeg on top before serving, or add a few toasted pecans for crunch. A dollop of freshly whipped cream or a scoop of vanilla ice cream pairs beautifully and makes every bite feel extra special.
Side Dishes
This Pumpkin Slab Pie Recipe loves good company. Serve it alongside hot apple cider or spiced coffee for a warm and cozy dessert offering. If you want to keep things classic, simple slices of sharp cheddar cheese on the side also complement the spices wonderfully.
Creative Ways to Present
Try cutting the slab pie into fun shapes using cookie cutters for a festive gathering, or assemble mini pumpkin slab pie parfaits by layering diced pie with whipped cream in clear glasses. Either way, this versatile recipe invites you to get creative and share the pumpkin love in your own style.
Make Ahead and Storage
Storing Leftovers
Keep leftover Pumpkin Slab Pie wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to four days, making it perfect for enjoying throughout the week.
Freezing
You can freeze the pie either before or after glazing. Wrap the pie securely in plastic wrap and foil, then freeze for up to two months. When ready, thaw overnight in the refrigerator and add fresh glaze for best results. This makes it a great make-ahead option for holiday entertaining.
Reheating
To enjoy leftovers warm, slice the pie and heat individual pieces in the microwave for about 20 to 30 seconds or until warmed through. Avoid reheating the whole pie at once to keep the crust from becoming soggy.
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust works beautifully in this Pumpkin Slab Pie Recipe. Just make sure your crusts fit the pan size so the layers come together nicely.
Is it okay if the filling is a little wet when I check doneness?
Yes, a slightly moist toothpick is perfectly fine because the custard will continue to set as the pie cools and chills in the refrigerator.
Can I substitute the heavy cream or half and half?
While it’s best to use the prescribed creams for that rich texture, you can try using whole milk or a non-dairy creamer, but keep in mind the texture and flavor might be a bit different.
How long can I leave the glazed pie out before refrigerating?
It’s best to glaze and then refrigerate the pie promptly to maintain freshness and food safety. After glazing, place it in the refrigerator within an hour.
Can I add nuts or other mix-ins to the filling?
You can definitely add chopped nuts like pecans or walnuts for extra texture, but keep in mind this will alter the traditional creamy smoothness of the pie.
Final Thoughts
There’s something truly special about a Pumpkin Slab Pie Recipe that feeds a crowd with ease and elegance. Its rich texture, warm spices, and show-stopping presentation make it an absolute joy to bake and share. Whether for the holidays or just to satisfy that pumpkin craving, this recipe is a guaranteed crowd-pleaser you’ll want to keep in your repertoire forever. Go ahead, give it a try and watch every slice disappear fast!
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Pumpkin Slab Pie Recipe
- Total Time: 9 hours 5 minutes
- Yield: 16 servings
Description
This Pumpkin Slab Pie is a simple, easy, and super tasty dessert perfect for serving a crowd during the holidays. Made with a creamy pumpkin filling enveloped in a flaky pie crust and topped with a smooth glaze, this unique slab pie offers comforting autumn flavors in every bite.
Ingredients
Pie Filling
- 30 ounces pure pumpkin puree (2 cans)
- 1 ¾ cups packed light brown sugar
- 1 ½ cups heavy cream
- 1 cup half and half
- 4 large eggs
- 2 Tablespoons cornstarch
- 1 Tablespoon vanilla extract
- 1 Tablespoon pumpkin pie spice
- 1 ½ teaspoons salt
- 4 refrigerator pie crusts (2 boxes)
Glaze
- 6 Tablespoons half and half
- 1 Tablespoon salted butter
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the pie.
- Prepare Filling: In a large bowl, combine 30 ounces pumpkin puree, 1 ¾ cups light brown sugar, 1 ½ cups heavy cream, 1 cup half and half, 4 large eggs, 2 tablespoons cornstarch, 1 tablespoon vanilla extract, 1 tablespoon pumpkin pie spice, and 1 ½ teaspoons salt. Whisk until the mixture is smooth and well combined. Set aside.
- Roll Out Bottom Crust: On a clean work surface, unroll two pie crusts and layer them on top of each other. Roll out into a roughly 18×12-inch rectangle. Mold this crust into a 10x15x1-inch jelly roll pan, allowing the excess crust to hang over the edges.
- Fill Crust: Pour the pumpkin filling into the crust-lined pan, but do not overfill. There may be a little filling leftover, which is fine.
- Roll Out Top Crust: Roll out the remaining two pie crusts as you did the first two. Carefully place this top crust over the pumpkin filling. Tuck the edges of the top crust under the bottom crust and crimp to seal.
- Vent Top Crust: Cut slits in the top crust to allow steam to escape during baking.
- Bake Pie: Bake the pie in the preheated oven for 30-35 minutes. If the crust browns too quickly, tent it with foil halfway through. The pie is done when the crust is golden brown and a toothpick inserted near the center comes out mostly clean with only slight moistness.
- Cool Pie: Remove the pie from the oven and cool it on a wire rack for 1 hour.
- Make Glaze: While the pie bakes, make the glaze. In a small saucepan over medium-low heat, combine 6 tablespoons half and half and 1 tablespoon salted butter, stirring occasionally until it begins to simmer. As soon as bubbles appear, remove from heat and let cool to room temperature (about 45 minutes to an hour). Whisk in 1 ¼ cups powdered sugar gradually until smooth, then stir in 1 teaspoon vanilla extract.
- Apply Glaze: After the pie has cooled 1 hour, brush the glaze all over using a pastry brush. Wait 30 minutes, glaze again, then wait another 30 minutes and apply the final glaze layer.
- Chill Pie: Refrigerate the pie for at least 6 hours or overnight to allow it to set properly.
- Serve: Slice the pie into 16 servings and enjoy.
Notes
- Use a 10x15x1-inch jelly roll pan to ensure proper shape and baking.
- The glaze is optional but highly recommended for extra flavor and texture.
- This pie needs to set in the refrigerator for at least 6 hours to firm up.
- Don’t forget to cut slits in the top crust to let steam escape during baking.
- The pie can be frozen; thaw completely before glazing and serving.
- For a twist, try adding spices like cinnamon or nutmeg to the glaze.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
