Pumpkin Slab Pie is a festive, silky and creamy pie perfect for Thanksgiving. Easy to prepare and ideal for feeding a crowd, this slab pie features a buttery, flaky crust and a smooth pumpkin filling seasoned with classic pumpkin pie spices. Serve it at holiday gatherings or potlucks with whipped cream and a dusting of cinnamon for a crowd-pleasing dessert.
This recipe is an excellent alternative to baking multiple small pies when hosting a large group. The rectangular slab shape makes it simple to slice into bars, easier to serve, and convenient to store when there are leftovers. Each piece is improved with a spoonful of whipped cream and a sprinkle of ground cinnamon.
Why This Recipe Works
- Feeds a crowd – yields about 16 servings, or you can adjust slice size to suit your needs.
- Easy to serve – cutting into bars makes slicing and serving straightforward.
- Mess-free – bars are easy to eat with a fork or by hand.
- Quicker to cool – a sheet-pan pie cools faster than deep round pies.
- Simple storage – bar-shaped slices are easy to stack and refrigerate.
Ingredients
Ingredients for a quarter-sheet pan slab pie:
- For the pie crust: all-purpose flour, salt, chilled unsalted butter, and ice-cold water.
- For the filling: eggs, granulated sugar, pumpkin puree, salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and evaporated milk.
- For the egg wash: one egg and a tablespoon of water.
How To Make Pumpkin Slab Pie
Make the Pie Crust
- Combine flour and salt in a medium bowl. Cube chilled butter and cut it into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Add ice-cold water, one tablespoon at a time, stirring until the dough just comes together.
- Wrap the dough and chill in the refrigerator for 1–2 hours (or up to 5 days).
- Preheat the oven to 400°F (200°C). Roll the chilled dough to about 1/4 inch thick into a rectangle and transfer it carefully to a quarter-sized sheet pan. Trim and crimp the edges.
- Optional – blind bake for a firmer bottom: line crust with parchment and foil, fill with pie weights or dried beans, and bake 15 minutes. Remove weights and liners, pierce the crust with a fork, and bake another 10 minutes or until firm.
Make the Pumpkin Filling
- In a bowl, beat eggs and granulated sugar until the sugar dissolves.
- Stir in pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt.
- Gradually add evaporated milk and mix until smooth and combined.
- Pour filling into the prepared crust, brush the edges with egg wash, and bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (180°C) and bake an additional 25–30 minutes, until the center is set.
- Let the pie cool at least two hours before cutting. Serve each slice with whipped cream and a sprinkle of cinnamon.
Tips For Success
- Keep ingredients cold: Cold butter and water help create a flaky crust.
- Pumpkin puree: Canned puree works well for consistent texture, though fresh puree is fine if preferred.
- Spice mix: The recipe uses individual spices; you can substitute an equivalent amount of prepared pumpkin pie spice if desired.
- Pan size: A 10×15-inch quarter sheet or jelly roll pan is ideal for this recipe.
Frequently Asked Questions
A slab pie is a single large, shallow rectangular pie baked in a sheet pan instead of several round pies. It’s essentially a pie version of a sheet cake: easy to make, slice, and serve, which makes it perfect for parties and potlucks.
To save time, prepare the crust dough ahead of time and chill it in the fridge overnight (or up to 5 days). You can also freeze the dough for up to 3 months.
Cracks usually appear from a sudden temperature change. Turn off the oven a few minutes early and allow the pie to cool inside the oven as it cools down to reduce cracking.
Store leftover slices in an airtight container in the refrigerator for up to one week. You can also freeze the baked pie for up to three months.
Yes — the recipe is enough to make two 9-inch deep-dish pies, though they will require longer baking time because of the thicker filling.
What To Serve With
Serve with a generous dollop of whipped cream and a light sprinkle of ground cinnamon to enhance the warm pumpkin spices.
Pumpkin Slab Pie
Equipment
- Sheet pan or jelly roll pan
- Hand mixer
- Rolling pin
Ingredients
For The Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled
- 6–8 tablespoons ice-cold water
For The Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 (15-ounce) cans pumpkin puree
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 ½ cups evaporated milk
For The Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
To Make The Pie Crust:
- Mix flour and salt. Cut chilled butter into the flour until it resembles coarse crumbs.
- Add ice-cold water, one tablespoon at a time, until the dough comes together.
- Wrap and refrigerate the dough for 1–2 hours.
- Preheat oven to 400°F (200°C). Roll dough to 1/4 inch thick and place in a quarter sheet pan. Trim and crimp edges, and brush lightly with egg wash.
- Optional: blind bake with parchment and weights for 15 minutes, remove weights and bake 10 more minutes until firm.
To Make The Pumpkin Filling:
- Beat eggs and sugar until the sugar dissolves.
- Add pumpkin and spices, then gradually stir in evaporated milk until smooth.
- Pour the filling into the crust, brush edges with egg wash, and bake at 400°F (200°C) for 15 minutes. Reduce heat to 350°F (180°C) and bake 25–30 minutes more, until set.
- Cool at least two hours before slicing. Top slices with whipped cream and cinnamon.
Notes
- Cold ingredients: Keep butter and water very cold for a flaky crust.
- Pumpkin puree: Canned puree offers consistent results, but fresh puree works too.
- Spice: Use the listed spices or substitute an equivalent amount of pumpkin pie spice.
- Pan size: A 10×15-inch quarter sheet or jelly roll pan works best.
Nutrition
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Carbohydrates: 60g
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Protein: 9g