A delightful dessert that captures the essence of fall, this Pumpkin Slab Pie is a large, shareable version that combines creamy pumpkin filling with a buttery slab pie crust.
Ingredients
Scale:
For the Slab Pie Crust:
2 1/2 cups all-purpose flour, sifted
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and cubed
6-8 tablespoons ice water
For the Pumpkin Filling:
1 can (15 oz) pumpkin puree
1 cup heavy cream
3/4 cup granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
Instructions
Prepare the Slab Pie Crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the dough: On a floured surface, roll out one of the chilled dough disks to fit a 13x18-inch baking sheet.
Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, and spices until smooth.
Fill the crust: Pour the pumpkin filling into the prepared crust, spreading it evenly with a spatula.
Bake: Bake in the preheated oven for 45-55 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Cool: Remove from the oven and allow the slab pie to cool at room temperature for at least 2 hours before slicing.
