Description
This pumpkin slab pie is the ultimate crowd-pleasing dessert for Thanksgiving and large gatherings. By utilizing a 10×15 inch jelly roll pan, this recipe creates a thin, uniform treat that delivers the perfect ratio of crisp, buttery crust to creamy, spiced pumpkin custard in every bite. It is much easier to serve than traditional deep-dish pies and ensures a perfectly set center without any cracking or soggy bottoms. The ideal solution for fast, neat, and elegant dessert service.
Ingredients
30 oz Pumpkin puree (not pumpkin pie mix)
24 oz Evaporated milk
4 large Eggs
1.5 cups Brown sugar
2 tbsp Pumpkin pie spice
1 tsp Salt
2 packages Pie crust
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Roll out the pie dough to fit a 10×15 inch jelly roll pan with a slight overhang.
Press the dough firmly into the corners and crimp the edges along the rim of the pan.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until smooth.
Pour the filling evenly into the prepared crust.
Bake for 40 to 45 minutes until the center is set firm.
Remove from the oven and let cool completely before slicing.
Notes
Ensure the eggs are at room temperature for better emulsification. Use a high-quality pumpkin puree for the best flavor. Store leftover pie in the refrigerator covered with plastic wrap.
- Prep Time: 30
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg