Pumpkin Slab Pie is a festive, silky, and creamy pie that’s ideal for Thanksgiving. Easy to make and perfect for feeding a crowd, this slab pie offers the same comforting pumpkin flavor in a large, rectangular format that’s simple to slice and serve.
The pie features a buttery, flaky, thick crust and a smooth pumpkin filling seasoned with classic pumpkin spices. It’s an excellent choice for holiday gatherings and potlucks when you want a show-stopping dessert without making multiple pies. Serve each piece with a dollop of whipped cream and a light dusting of ground cinnamon for a finishing touch.
Why This Recipe Works
- Feeds a crowd – makes about 16 servings, so one slab can replace several smaller pies.
- Easy to serve – cut into bars for straightforward slicing and serving.
- Mess-free – sturdy bar pieces can be eaten with a fork or by hand.
- Quicker to make – larger, shallower pans chill and bake more quickly than deep round pies.
- Convenient storage – leftover bars are easier to store and reheat than individual pie slices.
Ingredients
Ingredients to make this pumpkin slab pie in a quarter sheet pan (10×15 inch):
- 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: an egg and a little water.
How To Make Pumpkin Slab Pie
Make the Pie Crust
- In a medium bowl, combine flour and salt. Cube the chilled butter and cut it into the flour with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Add ice-cold water one tablespoon at a time, mixing until the dough just comes together.
- Wrap the dough in plastic wrap and chill for 1–2 hours (or up to 5 days).
- When chilled, preheat the oven to 400°F (200°C). Roll the dough into a 1/4-inch-thick rectangle and carefully transfer it to a quarter sheet pan. Trim the edges and crimp as desired. Brush the edges lightly with egg wash.
- Optional: blind bake the crust for a firmer bottom. Line with parchment and foil, add heavy pie weights or dried beans, and bake 15 minutes. Remove weights and liner, prick the crust with a fork, and bake another 10 minutes or until firm.
Make the Pumpkin Filling
- In a medium bowl, beat the eggs and granulated sugar until the sugar dissolves.
- Stir in the pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt.
- Gradually add the evaporated milk, mixing until the filling is smooth and well combined.
- Pour the filling into the prepared crust and bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (180°C) and bake another 25–30 minutes, until the center is set.
- Cool the pie for at least two hours before slicing. Serve each piece with whipped cream and a sprinkle of ground cinnamon.
Tips For Making Pumpkin Slab Pie
- Keep crust ingredients cold – cold butter and water give the flakiest crust.
- Pumpkin puree – canned pumpkin puree works reliably, but fresh puree can be used as well.
- Spice blend – use the listed spices or a premade pumpkin pie spice to taste.
- Use the right pan – a quarter sheet pan or jelly-roll pan (about 10×15 inches) is ideal for this recipe.
Frequently Asked Questions
A slab pie is a large, shallow rectangular pie baked in a sheet pan. It’s essentially the pie version of a sheet cake—easy to make, slice, and serve for large gatherings.
Make the crust ahead of time: chill it in the refrigerator overnight (up to 5 days) or freeze the dough for up to 3 months. This saves hands-on time the day you bake.
Cracking is often caused by a sudden temperature change. Turn the oven off a few minutes early and let the pie cool inside the oven as it cools down to reduce cracking.
Store leftover bars in an airtight container in the refrigerator for up to one week, or freeze the baked pie for up to three months.
Yes. The ingredients can fill two 9-inch deep-dish pies, though they will require longer baking time to set fully.
What To Serve With
Serve this pumpkin slab pie with a generous dollop of whipped cream and a light sprinkle of ground cinnamon for a simple, elegant presentation.
Pumpkin Slab Pie
servings
20 mins
45 mins
2 hrs 5 mins
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:
- Combine flour and salt. Cut chilled butter into the flour until the mixture looks like coarse crumbs. Add ice-cold water a tablespoon at a time until the dough forms.
- Wrap and chill the dough for at least 1–2 hours.
- Preheat the oven to 400°F (200°C). Roll the dough to 1/4 inch thickness and fit it into a quarter sheet pan. Trim and crimp edges. Brush with egg wash.
- Optional: blind bake with parchment, foil, and pie weights for 15 minutes, remove weights, then bake another 10 minutes until firm.
To Make the Pumpkin Filling:
- Beat eggs and sugar until the sugar dissolves. Add pumpkin, spices, and salt.
- Stir in evaporated milk until smooth.
- Pour filling into the crust. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (180°C) and bake 25–30 more minutes until set.
- Cool at least two hours before slicing. Serve with whipped cream and a sprinkle of cinnamon.
Notes
- Cold ingredients: Keep butter and water very cold for a flaky crust.
- Pumpkin puree: Canned puree is convenient and consistent, but fresh works too.
- Pan size: Use a quarter sheet pan or 10×15-inch jelly roll pan for best results.
Nutrition
Carbohydrates: 60 g |
Protein: 9 g |
Fat: 14 g
Nutrition values are approximate and provided for convenience.