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Pumpkin-Pecan Slab Pie

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  • 20 min prep time
  • 3 hr 50 min total time
  • 10 ingredients
  • 16 servings
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Two of your favorite Thanksgiving pies, combined in one pie and ready for a crowd.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, 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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
271.6
Calories from Fat
180
% Daily Value
Total Fat
15.7g
24%
Saturated Fat
3.9g
20%
Trans Fat
0g
Cholesterol
67.6mg
22%
Sodium
106.7mg
4%
Total Carbohydrate
31.8g
11%
Dietary Fiber
2.0g
8%
Sugars
22.9g
Protein
4.0g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
2.50%
2%
Calcium
5.90%
6%
Iron
6.30%
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.
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