Pumpkin Slab Pie
This Pumpkin Slab Pie recipe is the ultimate way to serve homemade pumpkin pie to a large group without the hassle of baking multiple pies. It feeds up to 24 people and delivers all the classic flavors everyone loves.
Servings: 24 squares
Calories: 117kcal
Cost: 6
Equipment
Ingredients
- 1 recipe Homemade pie crust , or enough dough for 2 pie crusts
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs , room temperature
- 2 15 ounce cans canned pumpkin , or fresh pumpkin puree
- 2 12 ounce cans evaporated milk
- Fresh whipped cream, for serving
Instructions
- Roll out dough: If using my homemade pie crust, combine both pie crust doughs into one big portion and roll out the dough into a large rectange, a little larger than your sheet pan. Roll the pie dough onto the rolling pin then unroll over the sheet pan. Settle the pie crust in the baking sheet and flute the edges. (If using store-bought pie crust, lay each round over the sheet pan to cover it the best you can. Trim the edges and use the scraps to fill in gaps, until the pan is covered).1 recipe Homemade pie crust, 1 1/2 cups granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt, 1 teaspoon ground ginger, 4 large eggs, 2 15 ounce cans canned pumpkin, 1/2 teaspoon ground cloves
- Pumpkin Pie Filling: In a large bowl, beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture. Gradually stir in the evaporated milk. Carefully pour mixture into the unbaked pie shell in the baking sheet.2 12 ounce cans evaporated milk
- Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 20-30 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. (Or, it is done when a sharp knife inserted in center comes out clean).
- Cool completely on a wire cooling rack before serving. Pie can be stored in the fridge, covered, for several days. Cut into squares and serve with whipped cream.
Video
This easy Sheet Pan Pumpkin Pie recipe is the perfect dessert to feed a crowd during the holidays! It serves up to 24 people and takes just 35 minutes to bake.
Notes
Make Ahead Instructions: You can make the entire sheet pan pumpkin pie a day or two before and store it the refrigerator, or prepare the pie crust and filling the day before and store them separately in the refrigerator until ready to bake the next day.
Storage Instructions: Store-bought pumpkin pies can sit at room temperature because of the preservatives added, but homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out. Leftover pumpkin pie will keep in the refrigerator for 3-4 days. Be sure to allow pumpkin pie to cool completely and then cover it loosely with plastic wrap, for storing.
Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months, covered well. You can also freeze the pie crust for up to 3 months. Thaw pumpkin pie overnight in the refrigerator before serving.
Nutrition
Calories: 117kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 117mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3231IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Recipe Link
Recipe Video
