Pumpkin Slab Pie

You can feed a small crowd of friends and family with this Pumpkin Slab Pie. Creamy and perfectly spiced pumpkin pie in a homemade, buttery and flaky pie crust! This holiday season, try this simple approach to a from-scratch, sheet pan pumpkin pie that’s beyond easy and delicious!

Course Desserts & Sweet Treats

Cuisine American

Keyword Christmas, dessert, holiday, pie, pumpkin, sheet pan, slab, Thanksgiving

Prep Time 25

Cook Time 55

Total Time 1 20

Servings servings

Calories 282

Author Laurie McNamara

Equipment

Mrs. Anderson’s Baking Ceramic Pie Crust Weights, Natural Ceramic Stoneware
Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack

Ingredients

1 recipe homemade pie dough
1¾ cups 100% pure pumpkin purée
1⅔ cup half & half see notes
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
whipped cream for serving

US Customary - Metric

Instructions

Roll your pie crust out to a 12 x 15 rectangle to fit a 10 x 13 x 1 inch sheet pan. Trim and fold the edges behind itself and chill for 15 minutes.
Preheat your oven to 375℉ (or 190℃).
Once chilled, partially bake the pie crust for 15 minutes by placing parchment inside the crust and weighing it down with pie weights or dried beans. Remove and allow to cool slightly. Reduce the oven temperature to 350° and move the oven rack to the bottom 1/3 of your oven.
In a mixing bowl, combine the pure, half & half, eggs vanilla, sugars, pie spice, salt and vanilla. Whisk until thoroughly combined.
Pour into the partially baked pie crust and bake for 30 to 40 minutes or until set.
Allow to cool completely before slicing and serving with whipped cream.

Notes

*If you are unable to find half & half, substitute with 1 cup whole milk combined with 1 cup heavy cream

**If you notice the edge of the crust starts to brown too quickly, here's what I would recommend: take sheet of aluminum foil the length of the pan, fold it in half and cut out a wide rectangle. Unfold and place over the pie so the filling is exposed, yet the crust is not.

Nutrition