Pumpkin Slab Pie (Feeds a Crowd)

Perfectly creamy and spiced pumpkin slab pie truly feeds a crowd. Simplify Thanksgiving dessert with one big pumpkin pie– a wonderful alternative to making a couple smaller pies!

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

With a new week comes a new pumpkin treat! (Find all of my pumpkin recipes here.) 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 too!

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

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 it’s 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!

How to make pumpkin slab pie on sallysbakingaddiction.com

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 number– any 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.
  • 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.)

How to make pumpkin slab pie on sallysbakingaddiction.com

Pumpkin Slab Pie Crust

All-butter pie crust is the only way to go for pumpkin 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.

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.)

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

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 baking pan. It’s the same pan you need for pumpkin roll and pumpkin bars, too.

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

Don’t forget the whipped cream on top!

More Desserts That Feed a Crowd

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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

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 (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

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

  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.

Notes

  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

121 Comments

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  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!

      1. Let me know how you like it!

  2. Andrea @ Cooking with a Wallflower says:

    I love that this version can serve so many people. It’ll be perfect for serving people at parties and especially during Thanksgiving! I’ll have to make sure that I get a center piece so that I’d get more filling!

    1. You can have all the centers and I’ll have all the corners and edges. I love extra extra crust 🙂

  3. heather (delicious not gorgeous) says:

    yep, i have the dollop problem. i’ve tried spring-loaded cookie scoops, spatulas, spoons, etc, still doesn’t work. will have to try making cannelles and see if that works!

  4. Kelly | Maverick Baking says:

    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!

  5. Peppermint Dolly says:

    Oh MAJOR high fives to this!! Omnomnom!! It looks fantastic!!

    Rebecca
    xx

    www.peppermintdolly.com

  6. 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!
      http://www.foodnetwork.com/videos/cool-whip-lovers-94570.html

    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!

  7. Patricia @Sweet and Strong says:

    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.  

    1. I love cold pumpkin pie too! Definitely not warm. Room temp or cold for sure.

  8. 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!

    1. Sounds easy enough! I’ll try it.

  9. Marina @ A Dancer's Live-It says:

    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!

  10. Sara @ Last Night's Feast says:

    Those leaves are so pretty!

  11. 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

    1. Now that’s a great idea!

  12. 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.

    1. Have a safe trip 🙂 I’m feeling better each day, thank you so much!

  13. Jessica @ Citrus Blossom Bliss says:

    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 🙂

  14. 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!

  15. I never thought of baking a pumpkin slab pie, but why not! It looks amazing. #mindblown I can’t wait to try this!

  16. 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 🙂

  17. 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!

  18. 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! 🙂

    1. Piping & freezing is a neat idea! I’ll have to try that. Thank you!

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

    1. Let me know how everyone likes the pie! Thanks Annette.

  20. 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.

    1. Thank you Penny! Stabilizing would certainly help.

  21. Stephanie @ Girl Versus Dough says:

    What I love about slab pies is the pie filling to crust ratio, and I bet it’s just even more incredible in pumpkin pie form. I could not be more obsessed with this recipe already!

    1. Couldn’t agree more about the filling & crust ratio! LOVE!

  22. 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”!!

    1. I love these cookie cutters– and you will too! Lots of fun shapes for the fall season.

  23. 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. Here is the link for the leaf stamps I use. You’ll love using these all through the fall season !!
      Sometimes I just bake a bunch of
      “leafs” to add as decorations over/around whatever I just baked.
      http://m.surlatable.com/product/PRO-2586063/Leaf+Pie+Crust+Cutters+Set+of+4

      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 🙂

  24. Michelle @ Brown Butter and Biscuits says:

    This looks great! Definitely will be my go-to pie recipe next time I have to feed a crowd. And so glad there’s no need to pre-bake the crust!

  25. Lydia @ Thrifty Frugal Mom says:

    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?

    1. It DOES make sense– thank you Lydia! I’ll try that.

  26. 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!

  27. 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!

  28. I want to make my family dessert for Thanksgiving this year and I am definitely going to make this!

  29. Natalie @ Life Made Simple says:

    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!

  30. 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!

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