Pumpkin-Pecan Slab Pie

Two of your favorite Thanksgiving pies, combined in one pie and ready for a crowd. ...MORE+ LESS-

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4

cup packed brown sugar

can (15 oz) pumpkin (not pumpkin pie mix)

1 1/4

cups half-and-half

eggs

tablespoon pumpkin pie spice

2/3

cup packed brown sugar

1/2

cup light corn syrup

eggs

cups chopped pecans

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1

Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2

Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
3

In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
4

Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling; spreading evenly.
5

Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

You can make this up to a day ahead; cover and refrigerate.
Cut up and serve the pie on a large serving platter for a buffet. Top with dollop of whipped cream, and garnish with pecan half, or lightly sprinkle with pumpkin pie spice or cinnamon. A fine strainer works well for sprinkling on the spice garnish.