Pies & TartsNo. 1531 · The 2026 edition
Pumpkin Slab Pie
This pumpkin slab pie is the perfect dessert for a crowd, with a buttery crust and spiced filling.
Our own summary of the original — the full post and photos live at tastesbetterfromscratch.com.
This pumpkin slab pie recipe uses a single can of pumpkin puree and refrigerated pie crusts for a quick, crowd-friendly dessert. The filling is simply mixed and poured into a pressed crust, then baked until set. Serve slices of this spiced treat at your next fall gathering.
Ingredients
Equipment
- mixing bowl
- baking pan
- rolling pin
Directions
- Set your oven to 400°F (200°C) to preheat.
- In a large bowl, combine a 15 oz can of pumpkin puree, 1 cup of sugar, 2 eggs, and 1 tsp of pumpkin pie spice. Stir until smooth.
- Unroll the refrigerated pie crusts and press them into a 15x10x1-inch baking pan.
- Pour the pumpkin filling evenly over the crust.
- Bake for 30 to 35 minutes, or until the filling is set.
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