Pumpkin Slab Pie

Name: Pumpkin Slab Pie
Prep time: 20 min
Total time: 3 h
Yield: 16
Ingredients: 1 box Pillsbury™ refrigerated pie crusts, 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)

1 Ratings

1 Reviews

Kitchen Tested

Prep 20 min
Total 3 hr 0 min
Ingredients 7
Servings 16

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.

By Pillsbury Kitchens

Updated October 10, 2019

Make With

Pillsbury Pie Crust

Ingredients

1 box Pillsbury™ refrigerated pie crusts, 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)

Steps

1

Heat 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.
2

Meanwhile, in large bowl, beat eggs with whisk. Beat in remaining ingredients until well blended. Pour into prebaked crust.
3

Bake 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.

We use a 15x10x1-inch pan—also known as a "jelly roll pan"—for our slab pies. Be sure to use this size pan for best results.
Press crust firmly into bottom and sides of pan to avoid any bubbles in crust during prebake.
Prebaking the crust is essential to ensure bottom of crust bakes all the way through once filled.
Top servings of pie with whipped cream and a sprinkle of pumpkin pie spice or cinnamon, if desired.
You can make this sheet-pan pie up to one day ahead; cover and refrigerate.

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;