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!

pumpkin slab pie with a slice on a dessert server

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!

overhead image of slices of pumpkin slab pie with whipped cream on silver plates with a fork

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!

pumpkin pie filling ingredients in a glass bowl with a spatula

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.)

I use the same filling ingredients– only different amounts– for mini pumpkin pies too. Such a delicious combination.

2 images of pumpkin pie filling in a glass bowl with a whisk and hands crimping pie dough edges

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.)

pie crust leaves on a silpat baking mat on a baking sheet before baking

overhead image of pumpkin slab pie after baking with pie crust leaf decorations

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.

pumpkin slab pie cut into squares with one square missing

slice of pumpkin slab pie with whipped cream on a silver plate with a fork

Don’t forget the whipped cream on top!

More Desserts That Feed a Crowd

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pumpkin slab pie with a slice on a dessert server

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 | Jelly Roll 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


Comments are closed.

  1. Heidi @ Red Checkered Tablecloth says:

    This is brilliant! If we can make bar cookies, why not try a slab pie??? That pie looks AH-MAZ-ING! We are so trying this 🙂

    1. It’s sort of the same thing!

  2. Hi Sally,

    This looks so yummy! I’m a devotee of your Great Pumpkin Pie recipe already. For those who haven’t made it-do NOT skip the black pepper. It really does take the pie to the next level! As for the whipped cream, I love a rustic, casual dollop. It feels so authentic and home-y. However, I found a video about stabilizing the whipped cream with unflavored gelatin…here’s the link:


    I may give this a whirl to see if it changes my views on the dollop. Have a fantastical evening!!

    1. A lot of readers have suggested stabilizing the cream! I do like a quick dollop though without taking that step. I guess I have no choice! I’ll try it next time– or just pipe it.

  3. Blogtastic Food says:

    Perfect for the upcoming Halloween. Looks so delicious! (:

  4. Stella @ Stellicious Life says:

    Although I prefer my pies to be round shaped (something about them that way makes them more festive and special to me, I know, I’m weird ;-p ), the little pie crust leaves made this one so cute I would love to eat a slice or two! (who am I kidding I wouldn’t stop until I’ve inhaled at least 2 pieces ;-D ) And it’s thanks to you and your recipe that I bought little leaf cookie cutters, because I wanted to decorate my pies to make them even more fall-themed 😉 Gorgeous pie, can’t wait to try it (I’m especially curious to see how the secret ingredient works).

    1. And I think because the slices are thinner, you can easily have 2 huge pieces… right? 😉

  5. I think I’ll have to save this for Thanksgiving! I don’t have any time to bake this month since I’m working at a haunted attraction every night (if you’re still near Philly, you should come out to Bates Motel and Haunted Hayride in Glen Mills!). My future mother-in-law always enlists me to help to feed my fiance’s enormous family at Thanksgiving, so a great big pie is fantastic!

  6. Was just thinking about baking a pumpkin pie for the weekend.
    Will defiantly give this recipe a try!

  7. traci | Vanilla And Bean says:

    Slab Pumpkin Pie FTW, Sally! Yeasss to the leaves.. extra points for holiday flair and that gorgeous color! I’ll have a corner piece please.. all the crust. What a great way for everyone to enjoy pumpkin pie! No running out here! Gorgeous work, Sally! (I love that secret ingredient!)

  8. Holy amazing. Gorgeous, delicious and festive… love everything about this!!!

  9. Sally – i just love that you use an all butter crust. I do too. I’m always semi appalled when folks recommend vinegar, vodka, shortening or whatever else they say to add into my crust. I know folks can make a miracle pie crust with those things but for me – an all butter crust is just plain the way to go.

    Never thought about making a Slab Pie. This would have been a bajillion times easier than the 30 or so tart pies I made for my wedding a few weeks ago! lol

    1. All butter crust certainly is tasty!! I love to make crust with a little shortening, the way my grandma did– but I appreciate 100% butter too. It’s so good!

  10. Jan Limark Valdez says:

    I would definitely fill this pie with whipped cream! Oh boy, it’s so delicious!

    God Bless!
    Jan Limark |Brotherly Creative

  11. If I wanted to half the recipe would a 9×9 pan work?

    1. Half would be more like a 12-inch square pan or an 11×7.

      1. Thanks so much! I love your recipes! They are easy to follow and always turn out so well! Thank you!

  12. Laura | Tutti Dolci says:

    I adore a good pumpkin pie and a slab pie is even better!

  13. Lynn @ Fresh April Flours says:

    Hideous dollops, hahaha. You’re a goof. I just photographed my pumpkin pie and used a piping bag to do my dollops. Works like a charm for the homemade stuff!

    1. I typically use a piping bag but just want pretty dollops with a spoon! HAHA

  14. Thanks for following up the slab apple pie recipe with this one for pumpkin pie. I just made the apple version for a neighborhood get together today and it was a huge hit; the size worked perfectly for our crowd. So easy to slice and serve. I was hoping to find a pumpkin version in my inbox and you didn’t disappoint! The apple pie is delicious. Thank you for so many great recipes!!

    1. I’m happy to have both types of pie in “slab form” on my blog now!

  15. I just made the pumpkin slab pie- it is divine!  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!

  16. Yes! Love this Sally. Might need to make it for work after I do your pumpkin cheesecake bars for a party this week. Will I get sick of pumpkin with all these pumpkin-flavored baked goods? Never.

  17. Sally I learned this trick from Stella at Bravetart…to make the thickest whipped cream use a food processor! I’m telling you it makes all the difference in the World! Could you try it and see what you think?

    1. WOW! Ok, I will definitely try that next time. Thank you thank you!

  18. Annalise @ Completely Delicious says:

    Gorgeous pie, of course! I am not exaggerating when I say I’m amazed by every recipe you post. 🙂

    But, to make pretty dollops of whipped cream! Try whipping the cream just to soft peaks, you want it pretty soft. Then just spoon it on with a little spoon. It should plop nicely into a round dollop. And if you happen to over-whip your whipped cream, just stir in a little (liquid) whipping cream and that should save it. 🙂

    1. Oh Annalise, you’re the best. Thank you for this tip! Soft whipped cream is exactly what I want.

  19. 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????

    1. Sure can! This recipe will fit both dishes.

  20. Could this filling be used with a cookie crust?

    1. I can’t see why not!

  21. ColleenB.~Texas says:

    Great recipe. Thanks
    I normally put the dollops along the side of a slice of pie and not on top.
    Now, to make the perfect dollops. Scroll down to page 181 https://books.google.com/books?id=7BSioG0WCrcC&pg=PA181&lpg=PA181&dq=how+to+make+pretty+cool+whip+dollops&source=bl&ots=phlgnB5vXZ&sig=YJlNTUcDbnx2RwGqNEj6uI01iVQ&hl=en&sa=X&ved=0ahUKEwjAgLDu45jQAhXo3YMKHTz8CvAQ6AEIGzAA#v=onepage&q=how%20to%20make%20pretty%20cool%20whip%20dollops&f=false

    1. Fantastic– thanks Colleen!

  22. 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.

    1. 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?

      1. That size will work just fine.

    2. No need to double the recipe. The pie may take longer since the filling will be thicker.

  23. Can you substitute Pumpkin spice for the spices and then add black pepper? If so, please tell me how much pumpkin spice to use.

    1. Hi Penny, I’d use 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon (definitely need extra cinnamon!) and then black pepper.

      1. Hi Sally,

        Thank you I can’t wait to make this for work. If I use your directions below would I still need the cornstarch?

      2. Yes, cornstarch is still needed. Enjoy!

      3. Hi Sally,

        How deep is your pan? I can only find 10×15 with 3/4 inch depth in stores.


      4. Great pie, Sally!

        I used the 10×15 and 3/4 inch deep pan I had at home. It turned about just fine. The leaves are gorgeous.

  24. Would using a store bought dough for the crust effect the bake time?!

    1. It shouldn’t.

      1. Would you not recommend doing that? Thanks for the quick response! I’m really excited to try this! 🙂

      2. I always recommend from-scratch crust. It tastes unbelievable! And this crust recipe makes a wonderfully thick crust 🙂

  25. I have this pie in the oven right now! Making it for an office thanksgiving lunch. I followed your directions exactly, but I am concerned that you said the filing would be kinda thick, but mine was not at all. Hope it’s ok.

  26. 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?

    1. It tastes pretty similar. 🙂 You can certainly add ground cloves if you’d like!

  27. If I use your homemade buttery flaky pie crust for the pie (I’m a little short on butter for the all butter pie crust but I have shortening), do you think it will be too little? Should I double it?

    1. Please reply soon. I’m making the crust tomorrow!

  28. 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.

  29. Dear Sally,
    I really want to bake this in a muffin tin but with pre-made pie crust around the edges. Are there any specific instructions you could give me to bake the crust and then the pie insides? Should I keep it at the same temperature and for the same time? How do I know when it is cooked through?
    Thanks so much!
    Gaby L.

  30. You may have figured out your whip cream problem by now. I love this recipe- https://www.errenskitchen.com/how-to-make-whipped-cream-that-holds-its-shape-for-days/2/. You can also add softened cream cheese to heavy cream (I beat the cream cheese and then add heavy cream to the cream cheese and whip). (I do not like the texture stabilized Whipped cream that uses gelatin)

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