Pumpkin Slab Pie (Feeds a Crowd)

Perfectly creamy and spiced pumpkin slab pie to feed a crowd! Recipe on sallysbakingaddiction.com

My heart pours out to all of you affected by the hurricane over the weekend. Hope you are all safe, warm, and picking up the pieces as the week goes on. Hugs and prayers to anyone who lost a loved one or a home in the massive storm. ♥

With a new week comes a new pumpkin recipe and I’ve been holding onto this one for about a week. I made it for all our friends who visited this weekend and while the pumpkin filling received glowing reviews, everyone commented on the thick, buttery, flaky pie crust. And the pie crust leaves too! Always pie crust leaves.

Perfectly creamy and spiced pumpkin slab pie to feed a crowd! Recipe on sallysbakingaddiction.com

Please excuse the hideous dollops of whipped cream. Does anyone know how to make pretty dollops?! Is there a way? Tell me your secrets!!

But seriously. We’ve all faced the problem before– not the weird dollop problem– but the “I need to feed an actual army of people dessert on Thanksgiving and don’t feel like making 1200 pies” problem. Or even just the “I’m totally in the fall spirit and want to bring pumpkin pie into work but don’t feel like making 1200 pies” problem. I know this is exactly how you think.

Today = problem S-O-L-V-E-D. A pumpkin pie for an actual army of people.

Because #piegoals.

How to make pumpkin slab pie on sallysbakingaddiction.com

Channeling the great pumpkin pie recipe, I pretty much doubled each ingredient to make a much larger pie. I kept the egg count to only 4, as my 1st test pie tasted egg-y. The last thing we want with pure & creamy pumpkin pie. Want to know what makes this pumpkin pie extra creamy? Actual cream. Heavy cream or heavy whipping cream create the most luxurious pumpkin pie you’ll ever taste!

Now let’s jump right into the sugar situation. I only sweeten this pumpkin slab pie with brown sugar. I used a mix of light brown sugar (1 cup) and dark brown sugar (1 cup) for a layered flavor, though you can use either. My friends loved that little extra flavor and couldn’t quite put their fingers on what it was. It was the slight molasses in the dark brown sugar. Perfect in pumpkin pie.

How about one more layer of flavor? Glad we agree on that. Remember the secret ingredient from the great pumpkin pie recipe? Black pepper, my friends. BLACK PEPPER. 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. But all your pumpkin pie eaters will fall in love with the sweet spiced flavor.

How to make pumpkin slab pie on sallysbakingaddiction.com

You can use canned pumpkin puree or fresh pumpkin puree, but I always have the best luck with canned pumpkin in pie recipes. I recommend it over fresh.

For the crust, you know we’re making that from scratch. Remember the all-butter crust we used in the apple slab pie this summer? Consider today its sequel! I love this all-butter pie crust. It’s enough to be the foundation for this pumpkin slab pie and you’ll have enough leftover to make these adorable leaves. Make sure your pie crust ingredients are extra extra cold and you can even begin the crust the night before to save time. I always let my pie crust chill over night before rolling/shaping and highly recommend you do the same.

Here are the cookie cutters I used for the leaves if you want to decorate your pie this way. 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. They sort of move around and end up looking a little funky if they’re baked on the pumpkin pie filling.

How to make pie crust leaves on pumpkin slab pie on sallysbakingaddiction.com

Perfectly creamy and spiced pumpkin slab pie to feed a crowd! Recipe on sallysbakingaddiction.com

The pie takes about 35-45 minutes to bake through– and there’s no need to pre-bake this crust. I found it to be a waste of time and not at all necessary. The crust baked through without taking this extra step.

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’ll need a 10×15 inch jelly roll baking pan/sheet pan. I own and love this one.

Perfectly creamy and spiced pumpkin slab pie to feed a crowd! Recipe on sallysbakingaddiction.com

Perfectly creamy and spiced pumpkin slab pie to feed a crowd! Recipe on sallysbakingaddiction.com

It’s creamy, spiced, sweet, brown-sugared, and accompanied by the most buttery pie crust ever. There’s enough to go around!


Pumpkin Slab Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 24 slices
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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!


  • 4 cups (500g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) very cold ice water
  • egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk


  • 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


  1. 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 rubber 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.
  2. Make the filling: 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.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the chilled pie crust: Remove larger disc of pie dough from the refrigerator. Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 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. Smooth the crust out so it fits nicely into all the corners of the pan. Crimp the edges with your fingers, if desired. Brush edges lightly with the egg wash. Reserve remaining egg wash for step 6.
  5. 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.
  6. Pie crust leaves: As the pie cools, roll out remaining dough. 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 at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
  7. Decorate pie with pie crust leaves and/or whipped cream. Leftovers keep well covered in the refrigerator for up to 1 week.


  1. Make Ahead Instructions: The pie crust in step 1 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.
  2. Special Tools: OXO Measuring CupsGlass Mixing Bowls | Baking Pan | Pastry Brush | Pastry Cutter | My Favorite Rolling Pin | Leaf Cookie Cutters
  3. Pumpkin: I prefer canned pumpkin, not fresh pumpkin puree in this recipe. I like to use Libby’s brand.
  4. Pepper: I like to use a heaping 1/8 teaspoon of black pepper in this slab pie. If you like spice flavor, increase to 1/4 teaspoon.

Keywords: pumpkin slab pie, pumpkin pie

Perfectly creamy and spiced pumpkin slab pie to feed a crowd! Recipe on sallysbakingaddiction.com


Comments are closed.

  1. Woot, first comment! I couldn’t fall asleep and thought to myself, perhaps Sally posted that pumpkin pie recipe I saw a sneak preview on Instagram for? (Normal thoughts, right? People think of pie when they can’t sleep, no?) Anyway, this looks beautiful and sounds magical. I am downsizing this bad boy (it’s just me!) and making it tomorrow. Thank you, as always, for sharing. I hope you and yours are enjoying a beautiful and perfect autumn!

    1. Oh, as for the dollop… I like the sort of homey look myself, but maybe either pipe the whipped cream as you would a cupcake, or… add sprinkles!

  2. This this this. I’m always feeding a crowd at work, and this is a perfect Autumn idea, loving the pastry leaves too! Yeah, that whole ugly dollop thing is something I suffer from too, so I usually just pipe a little kiss of cream on instead!

    1. I hope your coworkers love this pumpkin pie! I was thinking how I never had a large enough recipe for everyone at my old job; this would’ve been just the ticket this time of year!

  3. I once had a Cool Whip cookbook and read instructions for making perfect dollops. It involved stirring the cool whip, then smoothing the surface, then running the spoon back and forth to create ripples, scooping the whip at an angle to preserve the ripples, and that was supposed to come out perfect.  It didn’t,, so I gave up trying to be the perfect dolloper.   This blog post made me wonder if anyone made a dollop video…they did!

    Guess what?  My cookbook never told me the dollop only looks good on one side! I was doing it right after all!  The piping bag obviously is the only way to control the dollop, but the whole point of cool whip is that it isn’t supposed to be a fussy thing, so who wants to get a pastry bag and tip just to get some cool whip on  the pie?  but her tip about using crafting scissors to cut the hole in the zip bag is going to be a game changer!  Now…on to making that gorgeous pie of yours!

    1. Haha that’s hilarious. But I think a ziplock bag + piping sounds easy enough, right? I’m definitely trying it too!

  4. Black pepper, what?!?  Never would have thought that, and I do love some pumpkin pie.  I only like it cold though, not fresh out of the oven.  And the crust is definitely my favorite part of any pie.  I would probably eat a few of those leaves when they came out of the oven, hehe.  

  5. So glad I only have to make one pumpkin pie for Thanksgiving now!!!
    To make a pretty dollop, I get a big spoonful of whipped cream, hold my spoon about 6 inches away from the pie, and flick my wrist down. It poofs the bottom and gives that nice curl on top!

  6. Amazing!!! I’m going to make your Apple Slab Pie for Thanksgiving because my aunt already called making the pumpkin pie. Maybe I should just make this too and have a contest to see whose is better. I bet I’ll win! 😉

    1. HA! I’m sure her’s will be amazing! Guess what? I’m going to make BOTH slab pies this year– the apple and pumpkin!

  7. Maybe try a whipped cream dispenser? https://www.amazon.com/s/ref=nb_sb_ss_c_1_15?url=search-alias%3Daps&field-keywords=whipped+cream+dispenser&sprefix=Whipped+cream+d%2Caps%2C258

  8. Sally,
    I love the leaves-I like baking them separately as well. I usually pipe my cream to make it look pretty. My blobs never come out looking good!
    Hope you are feeling better-I am headed home after my visit in Florida. Luckily, the airport opened just in time for me to fly in…and now I am headed home.

  9. Is it me or does this pie just look like the first piece you’d take at a holiday gathering? When people bring round pumpkin pies you never know if they were homemade or store bought. With one this gorgeous and rectangular you know for sure it was homemade! Love the pie crust leaves and the jellyroll pan is one of my faves to bake with too 🙂

    1. It’s always hard to tell if a pumpkin pie is homemade or store-bought but I feel like you can taste the difference 🙂

  10. Sally – I love the “slab pie” idea! I’m already overwhelmed thinking about having to make 3 or 4 pies @ Thanksgiving, so this alleviates part of the problem. It’s funny b/c I do everything out of my small apartment kitchen, but then I remember that’s how you started! I am going to use this idea for sure. I love the little leaves, what a great way to use extra pie dough. After I check emails and other work stuff every morning, I always check your website for updates! 🙂

    1. You can bake pretty much anything in a teeny tiny kitchen. I wrote my first cookbook out of a closet-size kitchen! As long as the passion is there 😉 Thank you for the sweet comment Laura!

  11. Too bad Thanskgiving is over up in Canada, but Fall most certainly is not so I’m sure I’ll get another change to bake pumpkin pie this season. I’d say it’s my favourite pie, but then I’d be leaving out apple and blueberry and I can’t do that. For the record Sally, I think your whipped cream dollops are cute enough (certainly more so then mine) 😉 Love the cute little leaf cut outs too! It’s a fun way to deal with leftover pie dough, but what my mom used to do was gather up and roll out the leftover pie dough, spread butter, brown sugar and cinnamon on it, and roll it up like a cinnamon roll. Then she baked it in the oven with the pie and took it out a little earlier. The cinnamon “roll” went to whoever was at Thanskgiving and didn’t like pie, which I can’t believe is possible. 

    1. So sort of like cinnamon roll cookies of sorts? Were they crunchy? I think I’ve seen something like that before! I’ve never tried it though.

      1. The roll ends up being a little longer than a cinnamon roll, and not crunchy like a cookie but soft like turnovers. So good! I recommend giving it a try if you ever find yourself with way too much excess pie dough 🙂

  12. There’s an old Go-Go’s song “I get weak when you’re near me/can’t speak when you’re next to me” (or something like that) …which perfectly describes me pumpkin pie. Absolute favorite! And this looks gorgeous – and I LOVE the pepper idea. Hmmmm …may just be my next secret ingredient.
    Whipped cream – wondering if you can scoop it all into a large plastic bag (like we do with piping frosting) and then snip a decent size corner off the bottom and squirt it out that way …maybe? It looks beautiful, either way. Thanks for sharing!

    1. Ok that song describes me and ANY pie 🙂 Piping with a plastic bag is a great idea. Hardly any clean-up!

  13. This is such an amazing idea! Can’t wait to make this 🙂 I say the dollops look delish, and no one is thinking about what they look like when given such a gorgeous slice of pie! But–sometimes I pipe out pretty dollops onto parchment paper, freeze them, and just top things with them. You could also make quenelle the cream with two spoons! 🙂

  14. Love ❤️ this recipe I am going to use it tonight, just in time for the party! You need to stableize your whipped cream.

  15. You can stabilize whipped cream with dissolved gelatin and then pipe it onto your dessert. It makes for a class presentation. There are a number of recipes for stabilizing the cream. My go to spots are King Arthur flour company and America’s Test Kitchen.

  16. This looks amazing! Pumpkin pie is my favorite and the slab form looks better than the regular. I just ordered the cute leaf cutters and added this to my “Thanksgiving Dessert List”!!

  17. Hi Sally,
    Love love love the idea of a slab pumpkin pie. This will work great for a Thanksgiving crowd.
    Last week I made my first pumpkin pie of the season and used 1/8 tsp black pepper for a 9″ pie and the amount of pepper was perfect.  Bet could easily go to 1/4 tsp for the slab pie….
    And, a trick my mother-in-law showed me years ago…..keep whole nutmegs on hand with a microplane. The taste of fresh nutmeg is so much better than the dried spice and the nuts last forever in my pantry.
    I have these really cool pastry leaf stampers and message stampers that I got from Sur La Table.
    I used them on the pie to present to my elderly neighbor who hasn’t been feeling well.
    I wish I could attach a picture….it was so pretty for giving to an ill friend. 
    And my husband said ” I hope you made one for us???”  Sorry dear…next time.
    Sally, your slab pie recipe is all printed out and on my list for Thanskgiving.!
    Thank you Sally!

      1. I’ve been wanting to get some more leaf cookie cutters, thank you for the link! I usually use a pinch more than 1/8 teaspoon in this slab pie since it is larger, so maybe I should write a note in the recipe that says you can add a little more if you like a bit more spice. Thanks for that reminder! 

        And you can email me recipe pictures anytime! info(at)sallysbakingaddiction.com 🙂

  18. I’m not a huge pumpkin pie fan, but this looks so good that I think I’m going to have to try it! And the black pepper? Never in a million years thought of adding that to pie! Oh and I love that you only use butter in your pie crust. I created a butter only crust recipe a couple of years ago too because I simply can’t stand the thought of using Crisco in my pies. Butter tastes so much better!

    I struggle with whipped cream dollops too. Other than stabilizing the whipped cream (which I’ve always been too lazy to do), the only other thing that I’ve found somewhat helpful is to whip the cream extra hard. It thickens into whipped cream and then if you beat it just a tad longer, it gets even a little thicker before you start the butter stage. Does that make sense?

  19. My family is quite large… between myself, parents and siblings there’s 9.5 people so by the time we get to grandparents and cousins/aunts and uncles, it makes for a LOT of pies. This slab pie is great… and sooo much easier than making 4-5 pies!
    Will definitely be making this for Thanksgiving!

    As for the “inartistic cream dollops”, I figure that the taste of homemade whipped cream makes up for the lack of eye-appeal 🙂

    Thanks for another great [pumpkin] recipe :-p

    1. Ha! Thanks for making me feel better about my lack of dollop talent 😉 It does taste better than it looks!

  20. Thank you for this recipe!  Cannot wait to make this for my family.  Can you offer suggestions on how to display this on the dessert table?  I love the leafs on the pie.  Thank you for providing links/info on the product used to make the recipe.  It makes life easier than going on search hunt.  

    1. Besides the leaves, I think sugared cranberries look beautiful on pumpkin pies (a recipe for those is right here). Or a sprinkle of crushed toasted pecans. Fresh whipped cream too! There are so many options. It’s fun to decorate!

  21. Sally, this slab pie looks incredible, and so yummy! Such a smart idea, especially for Thanksgiving and Christmas. I usually use a large pastry bag and piping tip, although when I worked at Sur La Table we had the iSi whipped cream dispensers and they were AMAZING!

    1. I’d be in trouble if I worked at Sur La Table. I’d leave every shift buying more stuff!! But thank you, I’ll look those up!

  22. When you need to cut a slice of pie, since it’s in the jelly roll pan, won’t it get ruined from the knife cutting through the crust?

    1. If you’re forcefully cutting, then yes– but the crust isn’t crunchy so you don’t need to use a lot of force. 🙂 Feel free to line the pan if you’re concerned though!

1 2 3

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally