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
