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Pumpkin Slab Pie

Name: Pumpkin Slab Pie
Prep time: 20 min
Total time: 3 h
Yield: 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)

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

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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 Oct 10, 2019

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)

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
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.
tip 2
Press crust firmly into bottom and sides of pan to avoid any bubbles in crust during prebake.
tip 3
Prebaking the crust is essential to ensure bottom of crust bakes all the way through once filled.
tip 4
Top servings of pie with whipped cream and a sprinkle of pumpkin pie spice or cinnamon, if desired.
tip 5
You can make this sheet-pan pie up to one day ahead; cover and refrigerate.

Nutrition Information

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;