Perfectly creamy and spiced pumpkin slab pie truly feeds a crowd. Simplify Thanksgiving dessert with one big pumpkin pieโa wonderful alternative to making a couple smaller pies!
With a new week comes a new pumpkin treat! (Find all of my pumpkin recipes here, including pumpkin hand pies!) I made this pumpkin slab pie for our friends who visited over the weekend and while the pumpkin filling received glowing reviews, everyone commented on the thick, buttery, flaky pie crust. And the cute pie crust leaves and dreamy dollops of homemade whipped cream, too!
This Pumpkin Slab Pie Feeds a Crowd
We’ve all faced the “I need to feed an actual army of people dessert on Thanksgiving and don’t feel like making 1200 pies” problem. Today = problem solved. A pumpkin pie for an actual army of people. Slab pies are a great dessert if you’re hosting a large gathering because:
- Slab pie is cut into bars so itโs easy to slice, serve, and eat (and less messy).
- Guests can eat slices with a fork or hands.
- Leftover slab pie bars are easier to freeze compared to traditional pie slices.
- It’s similar to my pumpkin pie recipe but serves many more.
- It wows a crowd and is festive, too!
For more crowd-pleasing desserts, here are our favorite Thanksgiving pies.
Pumpkin Slab Pie Filling
Channeling my favorite pumpkin pie recipe, I pretty much doubled each ingredient to make a much larger pie. Each ingredient plays an important role, so let’s review:
- Pumpkin: This is a big pie so we’re using lots of pumpkin. You can use canned pumpkin puree or fresh pumpkin puree, but I always have the best luck with canned pumpkin in pie recipes. I like Libby’s brand.
- Brown Sugar: I sweeten this pumpkin slab pie with only brown sugar, not regular white granulated sugar. I use a mix of light brown sugar (1 cup) and dark brown sugar (1 cup) for a layered flavor, though you can use one or another.
- Eggs: We use 4 eggs in this slab pie filling. It’s just the right numberโany more and the pie will taste egg-y.
- Cream + Milk: The combination of whole milk and real cream create the most luxurious pumpkin pie you’ll ever taste.
- Salt + Vanilla Extract: Salt and vanilla extract add flavor. (Try using homemade vanilla extract.)
- Cornstarch: Cornstarch helps thicken the pumpkin pie filling.
- Spices: Gang’s all here! We’re using classic pumpkin pie spices like cinnamon, ginger, and nutmeg. Feel free to use homemade pumpkin pie spice, see recipe Note.
- Black Pepper: A pinch of black pepper adds one more phenomenal layer of flavor. It’s the secret ingredient I use in my regular pumpkin pie recipe and I simply couldn’t leave it out of this slab version. It’s bizarre, but I’ve gotten a lot wonderful feedback from readers on this! No one will know it’s in there except for you. (And all your pumpkin pie eaters will fall in love with the sweet spiced flavor.)
I use the same filling ingredientsโonly different amountsโfor mini pumpkin pies too. Such a delicious combination.
Pumpkin Slab Pie Crust
All-butter pie crust is the only way to go for pumpkin slab pie! You know I have a special place in my heart for the shortening and butter combination in pie crust, but I find the all-butter pie crust (slightly scaled up here) is fantastic for slab pie. If you’ve made my apple slab pie before, you’re familiar with it. It’s enough for the foundation of this pie and you’ll have enough leftover to make adorable leaves, too. Make sure your pie crust ingredients are extra cold. It will help when it comes time to crimp and flute the pie crust edges, too.
Time-saving bonus! Begin the crust the night before. I always let my pie crust chill over night before rolling/shaping and highly recommend you do the same.
Optional Pie Crust Decoration
Use any leftover dough for some pie crust leaves. Roll out the dough and cut it into shapes using leaf cookie cutters. Bake the leaves separately. I like how the leaves look placed on top of the baked pie rather than baking them directly on the pie. (When I placed them on top of the pumpkin pie filling, they moved around and looked a little odd once the pie was finished baking.)
You could also top this pie with a spiced meringue topping like we do in this chai pumpkin meringue pie.
Best Pumpkin Slab Pie Pan
The most important part! Use the correct size pan. Any larger and you won’t have quite enough dough. Any smaller and you’ll have some overflow. You need a 10×15-inch jelly roll pan. It’s the same pan you need for pumpkin roll and pumpkin bars, too.
More Desserts That Feed a Crowd
- Apple Slab Pie & Apple Cake
- Pumpkin Spice Toffee
- Cranberry Orange Bundt Cake
- Pecan Pie Bars
- Pumpkin Cake
- Cinnamon Apple Pear Crisp & Apple Crisp
Pumpkin Slab Pie
- Prep Time: 3 hours
- Cook Time: 45 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 24 slices
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This pumpkin slab pie feeds a crowd. It’s perfectly creamy and spiced with an ultra buttery flaky pie crust and a secret ingredient everyone loves!
Ingredients
- 4 cups (500g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 and 3/4 cup (396g) unsalted butter, very cold and cubed
- 3/4 cup (180ml) very cold ice water
- egg wash:ย 1 large egg, lightly beaten with 1ย Tablespoon (15ml) milk
Filling
- 2 (15 ounce) cans pure pumpkin (about 4 cups total; 900g)*
- 2 cups (400g) light or dark brown sugar
- 4 large eggs
- 2 cups (480ml) heavy cream
- 1/4 cup (60ml) whole milk
- 1 teaspoon pure vanilla extract
- 2 Tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper*
- optional: whipped cream
Instructions
- Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a silicone spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Cut off about 1/4 of the dough; this will be for the pie crust leaves and the rest will be for the actual pie. Flatten both into a 1-inch thick disc using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using. *If not making pie crust leaves, just wrap all the dough up, chill, and use it all for the bottom crust.
- Make the filling:ย Whisk all of the filling ingredients together in a large bowl. It will be a little thick. Cover and refrigerate until you need it; or refrigerate up to 3 days.
- Preheat oven to 375ยฐF (190ยฐC).
- Roll out the chilled pie crust:ย Remove larger disc ofย pie dough from the refrigerator. Keep the other in the refrigerator as you work. On a lightly flouredย work surface, roll the dough out into (roughly) anย 18×13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10×15-inch jelly roll pan; there will be overhang on the sides.ย Smooth the crust out so it fits nicely into all the corners of the pan.ย Crimp or flute the pie crust edges, if desired. Brush edges lightly with the egg wash. Reserve remaining egg wash for step 6.
- Spread filling evenly into the crust. Bake for 35-45 minutes or until the filling is only slightly jiggly in the very center. Remove from the oven, set on a wire rack, and allow to cool completely.
- Pie crust leaves: As the pie cools, roll out remaining dough.ย Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with egg wash. Cut leaf veins into leaves using a sharp knife or toothpick, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake atย 350ยฐF (177ยฐC) for 10 minutes or until lightly browned. Remove andย set aside to cool before decorating pie.
- Decorate pie with pie crust leaves and/or whipped cream. Leftovers keep well covered in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: The pie crustย in step 1ย can be made ahead of time, chilled for up to 5 days (see step 1) or frozen up to 3 months (see step 1). The filling can also be made, covered, and refrigerated for up to 3 days. See step 2. Baked pie freezes well up to 3 months.
- Special Tools (affiliate links): Glass Mixing Bowls | Pastry Cutter | Silicone Spatula or Wooden Spoon | Whisk | Rolling Pin | 10×15-inch Jelly Roll Pan | Pastry Brush | Cooling Rack |ย Leaf Cookie Cutters
- Pumpkin: I prefer canned pumpkin, not fresh pumpkin puree in this recipe. I like to use Libby’s brand.
- Spices & Pepper: Feel free to replace the cinnamon, ginger, nutmeg, and black pepper with my homemade pumpkin pie spice.
Reader Comments and Reviews
I’ve been so intimidated by pie crust in the past but this recipe has was just perfect, even for a scaredy cat like me! And the filling!! The filling converted even the most skeptical of pumpkin pie people in my family. Perfect for Thanksgiving and so much easier to serve if you have a large crowd of folks that want “just a little slice” because they also want to sample everything else.
Thrilled to read this, thank you for your review!
I’m going to ask…what if we wanted to use store bought pie crusts? use two? And still no blind bake?
Hi, You’d likely need 3-4 pieced together to get a large enough rectangle. You will not need to blind bake it as the filling layer is quite thin, so the crust bakes up enough during the bake time.
Can this recipe be made two days ahead of time and kept in the fridge ?
Hi Roseanne! The crust would lose its crisp if made ahead and stored in the fridge. See recipe Notes for our recommended make-ahead options!
Can I use this recipe in 2 single pies?
Hi Julie! We would use our pumpkin pie recipe instead, doubling the filling and using two crusts.
Do you grease the pan so the crust doesnโt stick?
No, you do not have to grease the pan. There is enough butter in the crust.
Hi! I’m about to bake this for an event and was surprised not to see a couple hours of cooling time. Does this not need to cool for more than the 15-20 minutes set aside for making the pie crust leaves?
Hi Anna, you’ll want to allow the pie to cool completely. Exact timing will vary depending on the temperature of your kitchen. Hope you enjoy it!
I have made pie crust for a long time and I can tell you this recipe didnโt work for me . Maybe itโs the climate but I had to fix it after following the instructions to the letter .
Hi Sally hope you see this soon!
Would a sheet pan work for this? Its about 1in high still. Hoping it will!! Thanks
Hi Alison, a 10×15-inch pan is required for this recipe. Any larger and you wonโt have quite enough dough. Any smaller and youโll have some overflow. Hope this helps!
Havenโt made it yet, but I have a 10โx15โ pan, however, rather than being 1โ high on the sides itโs 0.75โ. So not quite a jelly roll pan. I used this pan for a pumpkin roll cake and it turned out great. Just wondering how much of a difference it will make with this slab pie?
Hi Lydia, that should work okay hereโyou may have some excess filling, but you can discard it or use it to make some mini pumpkin pies on the side. We hope you enjoy it!
The pie turned out great! I did have extra filling and extra crust, but I didnโt make mini pies ๐
Thanks for an awesome recipe!
Hi Sally!
Does this crust not require blind baking?
Hi Nanu, that is correct; I do not pre-bake the crust for this slab pie. The filling layer is quite thin, so the crust bakes up enough during the bake time.
Hello- how long can this be made in advance and refrigerated? Thanks.
Hi Dana! The pie will keep well in the refrigerator for a day or two. Otherwise, see recipe notes for other make-ahead instructions.
Any ideas on the sizing for a full sheet? (I need pie for 165.) Maybe double plus 1/3 more?
Hi Summer, this cake pan sizes and conversions guide should be helpful. Let us know how it goes!
Hi Sally! How would I adjust this recipe for a 9×13 pan?
Hi Eloise, we haven’t tried this recipe in a 9×13 pan, but it would be a bit more than half of this recipe. You could try making the recipe as written, using your 9×13 pan for a modified slab pie, and then using the leftover crust and filling to make a few mini pumpkin pies. Let us know if you give it a try!
Hi Sally,
Was wondering if I could make this a banana cream slab pie?
Hi Kim, we haven’t tried that, but let us know how it turns out if you do!
This has great flavor and I use the crust for the apple pie one too!
Hi Sally! I just made this slab pie as a test run before Thanksgiving and while it tastes amazing, it bubbled up in the oven and then cracked as soon as it came out ๐ Any idea what I could do to prevent this? I really want a pretty pie for Thanksgiving! I followed the recipe and oven temperature and baked it for 35 minutes. Thanks for your help!
Hi Crystal! It likely cracked because of the drastic change in temperature. You can help avoid the cracks by keeping the pie in the oven as it cools down. So, turn off the oven and keep the pie inside so it cools down as the oven cools down. I would turn off the oven a minute or two sooner so the pie doesn’t over-bake. I hope this helps. So glad you enjoyed how it tastes!
Hi! I have a 13-inch round ceramic pie plate from IKEA. Would the cooking times be about the same? (I’m so glad to see this recipe since I am making Thanksgiving dinner for 15 pumpkin pie lovers!)
PS. I love all of your recipes and you are my immediate go-to for any recipe! Thank you so much!
I’m not 100% sure, so just keep your eye on it. The filling should *mostly* be set.
Sally! I don’t live in the US, and I haven’t had luck with an all-butter pie crust. The weather here is too hot and humid so it melts super quickly, I’ve even tried FREEZING the butter and to work as quickly as possible using a food processor, but after I chill it (even overnight) and start rolling it out, the little specs of butter start to melt and it becomes a disaster…ย
SO, could I just use my favorite pie crust recipe (combo of shortening and butter, which works best) and double it? (would make 4 singles) I think I might end up using about 1/3 for the bottom (which means 3 single crusts combined) and use the remaining for decoration.
I’m so sorry if this is all confusing. I just want to make sure it works out! ย Thank you!
Hi Lou! Feel free to use your favorite pie crust recipe!
I just read your recipe. I am amazed that you use black pepper. I have made my pumpkin pies with black pepper since the early seventies. No one else in my family did this but me. So happy to see you do too.
Hi I was wondering if you left off the ground cloves on purpose? I saw it was on the Great Pumpkin Pie Recipe.
And some spices are doubled but others arent. But it will taste the same?
It tastes pretty similar. ๐ You can certainly add ground cloves if you’d like!
Would a 13 x 9 glass pan work? Would I have to double the recipe or would it all fit? I plan on making this one for thanksgiving. It looks so good.
I found a 11×15 size glass pan. So should I go ahead and double the recipe in case it ends up being to thin or would that size work?
That size will work just fine.
No need to double the recipe. The pie may take longer since the filling will be thicker.
Could this filling be used with a cookie crust?
I can’t see why not!
Could you possibly just make 2 9″ pies from this recipe so I could keep one (small family for
Thanksgiving Dinner and give the other one to a neighbor????
Sure can! This recipe will fit both dishes.
I just made the pumpkin slab pie- it is divine! ย The filling is so silky smooth from the heavy cream. I tweaked the spices to personal preference but otherwise made it as is- this will be on my Thanksgiving table for sure!
If I wanted to half the recipe would a 9×9 pan work?
Half would be more like a 12-inch square pan or an 11×7.