Pumpkin-Pecan Slab Pie

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

By Pillsbury Kitchens

Updated December 4, 2017

Make with

Pillsbury Pie Crust

Ingredients

box (14.1 oz) Pillsbury™ Refrigerated pie crust, 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.

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;

*Percent Daily Values are based on a 2,000 calorie diet.

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!