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Pumpkin-Pecan Slab Pie

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Pumpkin-Pecan Slab Pie
  • Prep 20 min
  • Total 3 hr 50 min
  • Ingredients 10
  • Servings 16
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Two of your favorite Thanksgiving pies, combined in one pie and ready for a crowd.
By Pillsbury Kitchens
Updated May 4, 2021

Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Pumpkin Pie Filling

  • 3/4 cup packed brown sugar
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 1/4 cups half-and-half
  • 2 eggs
  • 1 tablespoon pumpkin pie spice

Pecan Pie Filling

  • 2/3 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 3 eggs
  • 2 cups chopped pecans

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    You can make this up to a day ahead; cover and refrigerate.
  • tip 2
    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.

Nutrition Information

370 Calories, 20g Total Fat, 4g Protein, 45g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
170mg
7%
Potassium
180mg
5%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
9%
Sugars
24g
Protein
4g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Slab pies are having a moment. Typically, a slab pie serves 16-24 people and has a crust-to-filling ratio that a lot of pie critics crave, making it a huge hit at big gatherings and holiday parties. This slab pie recipe marries two of our favorite Thanksgiving desserts: pecan and pumpkin. And you only need a baking sheet and a handful of ingredient to make it! Just because slab pies are baked in a different pan doesn’t mean that you still can’t dress up the crust. We crimped the pie crust in this recipe: you can do this by pushing the dough outward with your index finger on the inside of the crust towards your other thumb and index finger on the outside of the crust and pinching the dough to form a “V” shape. Learn more pie crust tricks by reading through our easy how-to article! Can’t get enough of pecan pie variations? We have so many more recipes for you to try!
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