Pumpkin Slab Pie

5 from 5 votes

Pumpkin Slab Pie is the easy way to serve pie to a crowd. This Thanksgiving pie bars are easy to make in a sheet cake pan.

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Keyword: easy thanksgiving dessert, homemade pie

Servings:

Calories: 295kcal

Author: Julie Clark

Ingredients

All-purpose flour for dusting
2-3 rolled refrigerated pie crusts
30 ounces 100% pure pumpkin puree (2 15 ounce cans)
1 ¼ cups heavy cream
1 ¼ cups whole milk
4 large eggs
1 ½ cups light brown sugar
2 tablespoons real maple syrup
¼ teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
whipped topping optional topping

Instructions

Preheat oven to 400 degrees Fahrenheit and have a 15x10x1-inch jelly roll pan ready.
Lightly flour a work surface.
Unroll the pie crusts on top of each other on the floured work surface. Depending on how thick you want your pie crust, use 2-3 crusts. I found that I preferred using 2 ½ pie crusts to get the thickness I liked.
Roll crusts into an 18x12-inch rectangle. Transfer the crust to the prepared pan.
Firmly press the crust into the pan. Focus on the bottom, corners, and sides to prevent bubbling.
Tuck extra crust at the top edges underneath. Crimp or flute the edges. Set aside.
Whisk the pumpkin puree, cream, milk, eggs, both types of sugar, maple syrup, salt, and spices together in a large bowl until smooth.
Pour the filling into the crust. Bake for 30 minutes or until a tester comes out clean when inserted in the center and the pie is no longer jiggly.
Cool the pie completely before slicing. Serve with whipped topping if desired.

Notes

The calories shown are based on the pie being cut into 16 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition