Pumpkin Slab Pie

This Pumpkin Slab Pie is a simple and festive way to serve a crowd during the holidays or any cozy gathering. Its rich, creamy filling combined with a buttery double crust and a sweet vanilla glaze makes it a standout dessert that’s both comforting and impressive without being complicated.

I first made this for a big family dinner and it disappeared so fast that I knew it was going into my regular holiday rotation. The glaze might seem like extra work but trust me it is worth every minute for the flavor and look.

Ingredients

• Pure pumpkin: 30 ounces from two cans for smooth texture and consistent flavor
• Packed light brown sugar: 1 ¾ cups for that deep caramel sweetness that balances the pumpkin
• Heavy cream and half and half: 1 ½ cups heavy cream, plus 1 cup half and half to give the filling its rich and creamy body
• Large eggs: 4 to help the filling set perfectly
• Cornstarch: 2 tablespoons to thicken the filling without changing the taste
• Vanilla extract: 1 tablespoon to add warmth and depth
• Pumpkin pie spice: 1 tablespoon for that classic autumnal mix of cinnamon, nutmeg, ginger, and cloves
• Salt: 1 ½ teaspoons to enhance the pie’s flavors
• Refrigerator pie crusts: 4 from two boxes which save time but still give you that flaky texture
• Glaze ingredients: 6 tablespoons half and half, 1 tablespoon salted butter, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract to combine into a luscious sweet topping

Step-by-Step Instructions

Sauté the Aromatics:

Preheat your oven to 425 degrees Fahrenheit so it’s ready when the pie goes in

Prepare the Filling:

In a large bowl combine pumpkin, light brown sugar, heavy cream, half and half, eggs, cornstarch, vanilla, pumpkin pie spice, and salt. Whisk everything together until smooth and no lumps remain. Set this bowl aside

Roll Out and Layer the Crusts:

On a clean surface unroll two pie crusts and place them on top of each other. Roll them out into a roughly 18 by 12 inch rectangle so they merge into one thick crust

Move the Crust to the Pan:

Transfer this dough into a 10 by 15 by 1 inch jelly roll pan making sure to let the edges hang over the sides for crimping later

Add the Filling:

Pour the pumpkin mixture carefully into your crust. Do not overfill as it may spill out during baking. A little filling left over is okay

Top Crust Prep:

Roll out the remaining two pie crusts like you did before. Lay this on top of the filling and tuck the edges under the bottom crust. Crimp the edges to seal the pie

Vent the Pie:

Cut slits in the top crust to let steam escape which helps the pie bake evenly and avoid sogginess

Bake the Pie:

Place the pie on the middle rack and bake for 30 to 35 minutes. Watch the color and if it browns too quickly tent a sheet of foil on top halfway through

Check for Doneness:

The crust should be golden and a toothpick inserted in the pie should come out mostly clean with no liquid batter

Cooling Phase:

Remove the pie and let it cool on a wire rack for one hour to set up before glazing

Make the Glaze:

In a small saucepan melt half and half and salted butter over medium-low heat until it just starts to bubble. Remove from heat and let it cool to room temperature for about 45 minutes. Slowly whisk in powdered sugar until smooth then stir in vanilla extract

Apply the Glaze:

Brush the glaze on the pie top using a pastry brush. Wait 30 minutes and repeat twice more for a thick shiny finish

Chill to Set:

Place the glazed pie in the refrigerator for at least six hours or overnight so the glaze can set fully

Serve:

Slice and serve as is or with a dollop of whipped cream or Cool Whip for extra indulgence

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Storage Tips

Store any leftovers tightly covered in the refrigerator for up to five days to keep the crust from drying out. This pie also freezes well; wrap it very tightly and thaw overnight in the fridge before serving. I learned the hard way that glazing before freezing changes the texture slightly so I usually freeze without glaze and add it fresh after thawing.

Ingredient Substitutions

If you do not have heavy cream you can replace it with all half and half but the filling might be a bit less rich. For the crust you can use homemade pie dough if you want to get fancy or graham cracker crust for a twist. Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger and a pinch of cloves measured to taste.

Serving Suggestions

This pie is delicious on its own but topping with freshly whipped cream or a scoop of vanilla ice cream takes it to the next level. For a cozy touch sprinkle a little extra cinnamon or nutmeg on top before serving. It pairs nicely with coffee or a warm cup of chai tea especially on chilly fall evenings.

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Cultural Context

Pumpkin pie is an American classic especially popular during Thanksgiving and holiday seasons. This slab version makes it easy to feed a large group without fussing over individual pies. It brings that nostalgic autumn warmth with a simpler presentation that still feels festive and homemade.

Frequently Asked Questions

→ What type of pan is best for this pumpkin slab?

A 10x15x1-inch jelly roll pan is ideal to ensure even baking and the correct thickness for the slab.

→ Can I use homemade pie crust for this slab?

Yes, homemade crust works well as long as it can be rolled thin and layered similarly to refrigerated crusts.

→ How do I prevent the crust from browning too much?

Tenting the slab with foil halfway through baking helps maintain a golden crust without over-browning.

→ Is the glaze necessary for the pumpkin slab?

The glaze adds a sweet finish and glossy appearance but can be skipped if preferred; the slab will still be delicious.

→ How long should the slab chill before serving?

Chill for at least 6 hours, preferably overnight, to allow the filling to set and flavors to develop fully.

→ Can the pumpkin slab be frozen?

Yes, it can be frozen after baking and glazing. Wrap tightly to preserve freshness and thaw before serving.