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Pumpkin-Streusel Slab Pie

  • Prep 15 min
  • Total 1 hr 25 min
  • Ingredients 8
  • Servings 24
  • Pinterest
    628
  • Save
    880
  • Print
    2K
  • Facebook
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    213

A crowd-size version of classic pumpkin pie, updated with a quick sugar cookie streusel topping! MORE+ LESS-

Aaron Hutcherson Aaron Hutcherson
September 20, 2016

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
can (30 oz) pumpkin (not pumpkin pie mix)
1 1/4
cups sugar
4
eggs
1
tablespoon plus 1 teaspoon ground cinnamon
1
teaspoon kosher salt
1/2
roll (16.5-oz size) Pillsbury™ refrigerated sugar cookie dough
1
cup quick-cooking oats

Steps

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  • 1
    Heat oven to 350°F.
  • 2
    Unroll pie crusts from 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, and layer them on top of each other. Roll out into a rectangle large enough to cover 17x12-inch rimmed cookie sheet; press into cookie sheet, pressing into corners.
  • 3
    In large bowl, mix 1 can (30 oz) pumpkin (not pumpkin pie mix), 1 1/4 cups sugar, 4 eggs, 1 tablespoon ground cinnamon and 1/2 teaspoon kosher salt. Spread evenly in crust. Bake 20 minutes.
  • 4
    Meanwhile, mix 1/2 roll (16.5-oz size) Pillsbury™ refrigerated sugar cookie dough, 1 cup quick-cooking oats, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt to make streusel topping.
  • 5
    Sprinkle streusel topping over pie, and bake about 30 minutes longer or until filling is set and streusel is lightly browned. Cool; cut into rectangles.

Expert Tips

You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.

Fill the cookie jar by baking the remaining cookie dough as directed on package!

Nutrition Information

No nutrition information available for this recipe

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