Pumpkin Slab Pie
Classic pumpkin pie baked in a single sheet pan and cut into 18 neat squares. It feeds a crowd, travels well, and is easier than juggling multiple round pies.
Servings 18 squares
Ingredients
For the Crust
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter cubed
- 1 teaspoon salt
- 6-8 tablespoons ice water added gradually
For the Pumpkin Filling
- 2 cans (15 oz each) pure pumpkin puree not pumpkin pie filling
- 4 large eggs
- 1 can (12 oz) evaporated milk
- 1 cup half & half
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon salt
For the Egg Wash
- 1 egg beaten
- 1 tablespoon water
Instructions
Make the Crust
- Make the dough and roll it out large enough to line a rimmed half-sheet pan (about 13x18 inches), coming up the sides. Press into the corners and crimp the top edge. Chill while the oven heats.
Par-Bake
- Line the crust with parchment and pie weights. Par-bake at 400°F for about 15 minutes to set the bottom, then remove the weights.
Make the Filling and Bake
- Whisk the pumpkin, eggs, evaporated milk, half & half, both sugars, spices, and salt until smooth.
- Pour the filling into the par-baked crust and brush the crust edge with egg wash. Bake at 350°F for 40 to 50 minutes, until the edges are set and the center still jiggles slightly.
- Cool the slab pie completely in the pan, then cut into squares.
Notes
- Par-bake: Don't skip it; it keeps the wide crust from going soggy.
- Shortcut crust: Press together 2 to 3 refrigerated pie crusts to line the pan.
- Clean squares: Cool fully, wipe the knife between cuts, and trim the outer edge.
- Make ahead: Bake a day early. Keeps 3 to 4 days refrigerated, or freeze squares up to 1 month.