We took our Perfect Pumpkin Pie and transformed it into a slab pie for a crowd! Every bite is just like the traditional creamy, smooth, pumpkin-flavored pie you're used to, but with a greater crust-to-filling ratio (Added bonus: There's no need for a pie pan!). Bake this classic dessert for everyone in your family and then some this holiday season.
Pumpkin Slab Pie
- Prep Time 20 min
- Total 3 hr 0 min
- Ingredients 7
- Servings 16
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 3 eggs
- 1 1/4 cups sugar
- 2 1/4 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 2 1/4 cups canned pumpkin (from two 15-oz cans)
- 2 cups evaporated milk (from two 12-oz cans)
Instructions
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Step1Heat oven to 425°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 6 minutes. Reduce oven temperature to 350°F.
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Step2Meanwhile, in large bowl, beat eggs with whisk. Beat in remaining ingredients until well blended. Pour into prebaked crust.
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Step3Bake 33 to 36 minutes or until knife inserted in center comes out clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.
Nutrition
230
Calories
8g
Total Fat
4g
Protein
36g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 3 1/2g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 290mg
- 12%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 19g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Recipe Tips
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