Pumpkin Slab Pie (Printer-Friendly)
A crowd-pleasing pumpkin slab with creamy filling and a golden baked crust, ideal for festive occasions.
# The Ingredients You'll Need:
→ Filling
01 -
30 ounces pure pumpkin (2 cans)
02 -
1 ¾ cups packed light brown sugar
03 -
1 ½ cups heavy cream
04 -
1 cup half and half
05 -
4 large eggs
06 -
2 tablespoons cornstarch
07 -
1 tablespoon vanilla extract
08 -
1 tablespoon pumpkin pie spice
09 -
1 ½ teaspoons salt
→ Crust
10 -
4 refrigerator pie crusts (2 boxes)
→ Glaze
11 -
6 tablespoons half and half
12 -
1 tablespoon salted butter
13 -
1 ¼ cups powdered sugar
14 -
1 teaspoon vanilla extract
# Step-by-Step Instructions:
01 -
Set oven temperature to 425°F.
02 -
In a large bowl, combine pumpkin, brown sugar, heavy cream, half and half, eggs, cornstarch, vanilla extract, pumpkin pie spice, and salt. Whisk thoroughly until smooth and set aside.
03 -
On a clean surface, unroll and stack two pie crusts. Roll into an approximately 18 by 12 inch rectangle and place into a 10x15x1 inch jelly roll pan, allowing excess crust to hang over edges.
04 -
Pour pumpkin filling into the prepared crust without overfilling; small amount of filling may remain.
05 -
Roll out remaining two pie crusts to match bottom crust size. Lay over filling, tuck edges under bottom crust, and crimp to seal. Cut slits in top crust to allow steam to escape.
06 -
Place pan on middle oven rack and bake for 30 to 35 minutes. Tent with foil halfway through if crust browns too quickly. Pie is done when crust is golden and a toothpick inserted shows mostly set filling.
07 -
Remove from oven and cool on a wire rack for 1 hour before glazing.
08 -
In a small saucepan over medium-low heat, melt half and half with butter, stirring occasionally. Bring to simmer and remove at first bubbles. Allow to cool to room temperature (about 45 to 60 minutes). Gradually whisk in powdered sugar until smooth, then stir in vanilla extract.
09 -
Brush glaze evenly over cooled pie. Wait 30 minutes, repeat glazing process two more times for a thick coating.
10 -
Refrigerate pie for at least 6 hours or overnight to allow glaze to set fully.
11 -
Slice and serve. Optionally garnish with whipped cream or Cool Whip.
# Extra Tips:
01 -
Use a 10x15x1 inch pan for this preparation. Cutting slits in the top crust is essential for steam release. The glaze is optional but enhances flavor and texture. This dessert requires a minimum 6-hour chilling time. It can be frozen according to standard pie freezing instructions.