Pumpkin Slab Pie

This slab pie feeds a crowd with a buttery crust and spiced pumpkin filling—perfect for Halloween gatherings.

240 min Serves 12 serving(s) Easy

Our own summary of the original by Ree Drummond — the full post and photos live at thepioneerwoman.com.

A pumpkin slab pie recipe featuring a homemade flaky crust and creamy pumpkin filling. The crust is made in a food processor, rolled into a jelly roll pan, and blind-baked before adding the filling. The pie is baked until set, then cut into squares and served with whipped cream.

Directions

Make the crust by combining 2 1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon salt in a food processor. Add 2 sticks of cold cubed salted butter and pulse until the mixture resembles coarse sand. With the processor running, drizzle in 1/4 to 1/2 cup ice water until the dough sticks together when pinched. Form the dough into a flat rectangle, wrap in plastic, and chill for at least 1 hour.

Dust a work surface with flour and roll the dough into a 13-by-18-inch rectangle, about 1/8 inch thick. Transfer it to a 10-by-15-inch jelly roll pan, letting the dough hang over the edges. Trim the overhang to 1 inch, then fold it under itself and crimp the edge so it sits above the pan rim. Refrigerate the crust for 30 minutes until firm.

Heat the oven to 375°F. Line the crust with parchment and fill with pie weights or dried beans. Bake for 30 minutes until the edges are lightly golden and set. Remove the weights and parchment, then bake another 20 minutes until the bottom is golden brown. Cool the crust completely.

Lower the oven to 325°F. Whisk together 4 eggs, 3 cups pumpkin purée, 2 1/4 cups evaporated milk, 1 cup packed light brown sugar, 1 1/2 teaspoons vanilla, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, and 1 teaspoon salt. Pour the filling into the cooled crust and bake for 50 to 55 minutes, until the center is set but slightly jiggly. Cool completely on a rack, then cut into squares and serve with whipped cream.