You have to make pumpkin pie for Thanksgiving Dinner! If you’re having more than 6 people for dinner, you’re going to want to have more than one pumpkin pie, or you can save yourself some time and make this slab pumpkin pie in a sheet pan instead. My pumpkin slab pie is my much-loved pumpkin pie, doubled so that it makes a pie the size of a sheet tray. Slab pies are great for holidays, potlucks, or large family gatherings, and pumpkin slab pie is a consistent favorite. Another crowd-pleasing pumpkin dessert is my pumpkin sheet cake with bourbon pecan frosting! Be sure to check out my other pie recipes! Old-fashioned custard pie, apple pie, and sweet potato pie are also easy and delicious classics. For a lighter option, try my perfect crustless pumpkin pie instead!
Why You’ll Love This Recipe
Ingredients In Pumpkin Slab Pie
Here’s what you need to make this Pumpkin Pie for a crowd: Complete list of ingredients and amounts can be found in the recipe card below.
Pie Crust: Our homemade pie crust needs just four ingredients: Flour, butter, water, and salt. Eggs: Eggs create a custard for this pumpkin pie filling, and help the filling to firm up while baking. Granulated Sugar: This gives us the perfect amount of sweetness. Pumpkin Puree: 1 can of pumpkin puree goes into our filling. Make sure to buy pumpkin puree rather than canned pumpkin pie filling. Salt: A bit of salt balances out the sweetness and amplifies the flavors of the spices. Pumpkin Pie Spices: Ground cinnamon, ginger, cloves, and nutmeg come together perfectly to create the best pumpkin pie ever! Evaporated Milk: This blends everything together and makes the filling smooth and creamy. Egg Wash: one egg plus a splash of water creates an egg wash that we’ll use to brush the edges of the pie.
How To Make Pumpkin Slab Pie
Start by preparing your pie crust and chilling it for at least an hour in the fridge. The full instructions for making the crust for a slab pie are below, and for more information and tips you can see my full recipe for All-Butter Pie Crust.
Recipe Tips
When making the pie crust, you may need to add extra water to get it to hold together if it seems crumbly. It’s important to chill the crust before rolling it out. This helps it to bake up extra flaky. For more pie crust tips and tricks, see my all-butter pie crust recipe. You can use light brown sugar in place of the white sugar in this recipe to give the filling a warmer, deeper flavor. Instead of evaporated milk, feel free to use whole milk or heavy cream.
Storing Tips
Got leftovers? No problem! Put them in an airtight container or wrap the pie tightly with plastic wrap. Keep it in the fridge for up to 4 days. If you want to keep it for longer, you can freeze the pie. First, let it cool down completely. Cut it into squares and place them on a baking sheet. Freeze until they’re firm. Once they’re frozen, wrap each square tightly in plastic wrap and then put them in a zip-top bag. Label the bag with the date and keep it in the freezer for up to 2 months.
What To Serve With Pumpkin Slab Pie
This dessert goes wonderfully with all of your favorite Thanksgiving dishes. It serves a crowd, so everyone gets a piece! If you’re looking for the best way to roast a turkey, I have you covered. My favorite thanksgiving side dishes include: Boursin Mashed Potatoes, Sweet Potato Casserole, and Green Bean Casserole. You should probably make a few more pies too, like this Pecan Pie, or an Oreo Cheesecake.
Do I need to blind bake the crust for a pumpkin slab pie?
Honestly, it’s not 100% necessary. I’m showing you how I did it, but it is kind of tricky to blind bake a crust on such a large pan. If you skip it, your pie will still be delicious!
Is it better to use canned or fresh pumpkin in pumpkin slab pie?
You can use either! I find that canned pureed pumpkin makes baking a pie much easier. It’s always the perfect consistency and will give you the perfect pumpkin pie filling, every time. If you want to make your own pumpkin, or you have some pie pumpkins to cook, here are instructions for making homemade pumpkin puree.
Why are there cracks in my pumpkin pie?
Cracks on the top of a pumpkin pie generally happen because the pie was cooked too long. Follow the baking instructions and you should have a crack-free pumpkin pie. Sometimes baking is temperamental though, so if you do get a crack or two, don’t worry. Just cover those cracks with whipped cream and enjoy! Pumpkin Slab Pie is going to be a huge hit at your Thanksgiving meal this year! Be sure to Pin the recipe and save it for the big holiday! © Little Sunny Kitchen
