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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

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

Comments + Recipe Twists

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