Pumpkin Slab Pie For A Crowd (Feeds 24)

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Pumpkin slab pie baked in a rimmed sheet pan and cut into squares, with two slices on small plates topped with whipped cream

Baking enough pumpkin pie for a big Thanksgiving usually means three or four pie plates, three or four crusts, and a lot of oven shuffling on the busiest cooking day of the year. Our Pumpkin Slab Pie skips all of that. It’s the same creamy, warmly spiced filling you know from a classic pumpkin pie, baked in one rimmed sheet pan and cut into as many as 24 squares. One pan, one crust, and everyone at the table still gets a slice.

The filling is simple pantry math: two 15-ounce cans of pumpkin, two 12-ounce cans of evaporated milk, four eggs, 1 ½ cups of sugar, and a mix of cinnamon, ginger, cloves, and salt. Prep takes about 10 minutes. And because the filling spreads out thinner than it does in a deep pie plate, it bakes faster too: 15 minutes at 425°F, then another 20 to 30 minutes at 350°F until it’s set.

How to make pumpkin slab pie with canned pumpkin

Pouring creamy pumpkin pie filling into an unbaked fluted pie crust that lines a large sheet pan

Start with enough dough for two crusts. If you’re using our easy homemade pie crust, press both portions into one ball and roll out a big rectangle a little larger than your pan. Roll the dough loosely around your rolling pin, unroll it over the sheet pan, settle it into the corners, and flute the edges. Store-bought crust works too: lay the rounds over the pan, trim, and use the scraps to patch any gaps. (If your homemade crust tends to turn out tough, these 5 pie crust mistakes are worth a quick read first.)

For the filling, beat the eggs and canned pumpkin together, stir in the sugar and spices, then slowly whisk in the evaporated milk and pour it into the unbaked crust. It’s done when the center has just a slight jiggle when you give the pan a gentle shake, or when a knife inserted in the middle comes out clean. It keeps setting as it cools, so let it cool completely on a wire rack before cutting it into squares and topping each one with whipped cream. Leftovers keep, covered, in the fridge for several days, which makes it an easy dessert to cross off early with the rest of your make-ahead Thanksgiving recipes. Want more spice on hand for the season? Our homemade pumpkin pie spice takes minutes to mix, and if you’re filling out the dessert table, pair this with our classic pecan pie or browse more pumpkin dessert recipes.