Pumpkin Slab Pie: A Delicious and Easy Fall Dessert

Pumpkin Slab Pie is a perfect dessert for large gatherings or holiday celebrations. This recipe features all the flavors of a classic pumpkin pie, but baked in a rectangular sheet pan, allowing for easy serving and larger portions. It’s an excellent choice for anyone looking to serve a crowd without the hassle of making multiple pies.

For another delicious fall dessert, you can check out this Salted Caramel Apple Cheesecake with Apple Roses which adds a stunning presentation to your dessert table.

Ingredients for Pumpkin Slab Pie

To make this pumpkin slab pie, you will need:

• Pie Crust: Either homemade or store-bought.
• Pumpkin Puree: Canned or homemade pumpkin puree works well.
• Sweetened Condensed Milk or Heavy Cream: Adds a rich and creamy texture.
• Eggs: Essential for setting the pie filling.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, cloves, and nutmeg.
• Vanilla Extract: Enhances the flavor of the pumpkin filling.

For a complete fall meal, consider pairing this pie with our Ultimate Comfort Food: Crockpot Potato Soup with Hashbrowns for a cozy and satisfying dinner.

Step-by-Step Guide: How to Make Pumpkin Slab Pie

1. Prepare the Crust
   Roll out the pie crust and press it into the bottom of a sheet pan. Pre-bake the crust for 10 minutes to prevent it from getting soggy later.
2. Make the Pumpkin Filling
   In a large mixing bowl, whisk together the pumpkin puree, eggs, sweetened condensed milk, and pumpkin pie spices. Pour the filling over the pre-baked crust.
3. Bake the Pie
   Bake the pie at 375°F (190°C) for 35-40 minutes, or until the filling is set and the crust is golden brown.
4. Cool and Serve
   Let the pie cool completely before slicing it into squares. Serve with whipped cream or a caramel drizzle for extra indulgence.

Variations of Pumpkin Slab Pie

• Pumpkin Streusel Slab Pie: Top the pie with a crunchy streusel made from oats, butter, and brown sugar.
• Pumpkin Cream Cheese Slab Pie: Add a layer of cream cheese between the crust and pumpkin filling for a cheesecake-like twist.
• Vegan Pumpkin Slab Pie: Use a vegan pie crust and replace the eggs with a flaxseed mixture and the cream with coconut milk.

For more savory dishes that pair well with pumpkin pie, try our Slow Cooker Magic: Unveiling the Ease of Crock-Pot Baked Ziti, which makes a fantastic main course for any fall meal.

Nutritional Information and Healthier Substitutions

Nutritional Breakdown (per serving):

• Calories: Approx. 300
• Fat: 15g
• Carbs: 35g
• Protein: 5g

Healthier Alternatives:

• Use low-fat dairy or plant-based milk alternatives to cut down on calories and fat.
• Replace sugar with a natural sweetener like maple syrup or coconut sugar.
• For a gluten-free option, use a gluten-free pie crust.

FAQs About Pumpkin Slab Pie

1. Can I make Pumpkin Slab Pie ahead of time?
   Yes, you can make the pie 1-2 days in advance. Just store it in the refrigerator and bring it to room temperature before serving.
2. Can I freeze Pumpkin Slab Pie?
   Absolutely! Allow the pie to cool completely, then wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.
3. How do I keep the crust from getting soggy?
   Pre-bake the crust for 10 minutes before adding the filling, and allow the pie to cool completely before slicing.

Conclusion

Pumpkin Slab Pie is a must-try dessert for the fall season, combining the comforting flavors of pumpkin spice with the convenience of a large-format dessert. Whether you’re serving it at a Thanksgiving feast or a casual family dinner, this pie will undoubtedly impress your guests.

Looking for more ways to use seasonal ingredients? Try this Slow Cooker Chicken and Gravy Over Noodles for a cozy, comforting dinner option.