Pumpkin Slab Pie
This Pumpkin Slab Pie with homemade Cinnamon Pie Crust is a great way to incorporate your favorite dessert into any gathering! If you are looking for something smaller be sure to try my Pumpkin Pie Recipe. Do you love slab pies? Check out my Apple Crisp Cheesecake and Pumpkin Cheesecake slab pie combo!Pumpkin Slab PieThis recipe is a dream come true if you want an EASY way to prepare pumpkin pie for a big group of people! A wonderfully flavorful recipe paired with a homemade NO CHILL cinnamon pie crust is the stuff dreams are made of. I can’t think of anything better when I am planning a big get together like Thanksgiving! I used my favorite McCormick Ground Cinnamon spice to make this Pumpkin Slab Pie perfect in every way. Choosing the right spices matter, and you will never go wrong with McCormick.What is a Slab Pie?If you are anything like me, the name itself might have made you raise an eyebrow. But simply put, a slab pie is just a shallow pie made in a rectangular, rimmed baking sheet. In other words, it’s a bigger version of a traditional pie. One of my favorite things about a slab pie is that it’s big enough to feed a crowd, which makes it perfect for your holiday table!The recipe below of for a Pumpkin Slab pie in a 10×15 inch pan. However, I wanted to share something special with you that is twice as nice. Two recipes in one pan!Cinnamon Pie CrustFirst I started off with a pie crust that fits a 10×15 pan. The beauty of this recipe is not only the flavor (thank you cinnamon!) but the fact that it is NO CHILL. You do not have to chill it at all before using it! I love that you can roll out this fabulous crust and immediately prepare your fillings.Next, I incorporated TWO recipes using cinnamon into my slab pie… making it twice as nice!I opted for the German Chocolate Slab Pie paired with a Pumpkin Pie. These two recipes work well for a “twice as nice” slab pie duo because they take the same amount of time to bake and are contrasting in flavor. The German Chocolate is wonderfully rich with that dark chocolate and it also has an amazing texture with all of the coconut and chopped pecans. The Pumpkin Pie is smooth, creamy, subtle, familiar, and so comforting. There is something for everyone! Speaking from experience, people will fight over that middle piece with both the German chocolate and pumpkin… it’s a party on their plate! Course: Dessert Cuisine: American Keyword: pumpkin pie, pumpkin slab pie Servings: 16 Calories: 166 kcal Author: Amanda RettkeCINNAMON PIE CRUST 1/2 cup yellow cornmeal 3 cups (375g) all-purpose flour, plus extra for rolling out 2 teaspoons McCormick Cinnamon 1 tablespoon granulated sugar 1 cup (2 sticks or 226g) very cold salted butter, diced into cubes 2 teaspoons white vinegar 2 large eggs, room temperature 1/4 cup ice cold waterPUMPKIN FILLING 2 (12 oz each) cans pumpkin puree 6 large eggs, room temperature 2 cups (400g) granulated sugar 2 tablespoons McCormick Pumpkin Pie Spice 2 cups evaporated milkCINNAMON PIE CRUSTAdd the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan. About 1/8-1/4 inches thick is best. Gently press pie crust into edges of a 10x15inch pan and cut off any excess dough. (Repair any tears with excess dough or roll out again for decorative leaf embellishment)Bake for 8-10 minutes at 350°F, or until dough is set and not raw looking. Set aside.PUMPKIN FILLINGIn a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.Pour mixture into prepared pie crust.Bake 45 minutes or until pie has turned golden brown and edges of crust are starting to brown. Cool completely on cooling rack (about 4 hours). Refrigerate until ready to serve.To use premade pie crust:You will need 2 total pie crusts.Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10×15 sheet pan. Trim off any excess crust and repair any tears if needed.If you want to make decorative leaf embellishments, you will need an additional pie crust.Cut out or use a cookie cutter to get as many leaves as you can with any excess pie dough. After you have filled the pie crust with your pumpkin pie filling, press the leaves on the rim of the pie shell, as shown in the photo. I had 3 different cookie cutters so I alternated between each design. If you are using one shape just alter how you lay each leaf out. For instance, one slanted slightly in towards the pie then the next slanted slightly out.Brush the leaves with 1 egg that has been slightly beaten. Sprinkle the leaves with raw sugar (a larger grain sugar). Bake the pie as normal. Keep an eye on the crust as you don’t want the leaves to burn. I had a piece of foil ready to go if I saw burning, but didn’t need it with this specific recipe. Every oven is different so keep a close watch on yours.(Recipe for ONLY Pumpkin Slab Pie below)CINNAMON PIE CRUST1/2cup yellow cornmeal3 cups all-purpose flour, plus extra for rolling out1 tablespoon granulated sugar2 tsp McCormick ground Cinnamon1 cup (2 sticks or 226g) grams very cold butter, cut into cubes2 teaspoons white vinegar2 large eggs1/4 cup ice-cold waterGERMAN CHOCOLATE SLAB PIE4oz semi-sweet or dark chocolate (not milk chocolate!)1/4 cup(63) unsalted butter1can (12 oz) evaporated milk1 1/2cups (300g) granulated sugar2 tablespoons cornstarch1/8 tsp salt4 egg yolks2 teaspoons McCormick Pure Vanilla Extract1/2 cup sweetened shredded coconut1/4 cup pecans, choppedPUMPKIN SLAB PIE1 can pumpkin puree3 eggs1 cup (200g) granulated sugar1 tablespoon McCormick Pumpkin Pie Spice1 cup evaporated milkPRO TIP: To really spice up your Pumpkin Slab Pie, make your own Homemade Pumpkin Pie Spice!PIE CRUSTAdd the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan. About 1/8-1/4 inches thick is best.Gently press pie crust into edges of the pan and cut off any excess dough. (Repair any tears with excess dough.) Use excess dough to build a “dam” or divider in the center of the pan. This will divide the two pies. Be sure to PRESS DOWN and make sure that there are no gaps between the dam and the dough.Bake for 8-10 minutes at 350°F, or until dough is set and not raw looking. Set aside.GERMAN CHOCOLATE SLAB PIEIn a medium saucepan, heat chocolate and butter over low heat until melted and smooth. Remove from heat and gradually whisk in evaporated milk.In a medium bowl, mix sugar, cornstarch, salt, vanilla, and egg yolks.Pour filling into prepared pie crust. One half will be German chocolate, the other half will be the pumpkin. Sprinkle pecans and coconut over the German chocolate.PUMPKIN SLAB PIEIn a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.Pour mixture into prepared pie crust. One half will be pumpkin, the other half will be German chocolate.When both sides of the pan are full, bake 45-50 minutes at 375°F. Cool completely on cooling rack (about 4 hours). Refrigerate if not serving same day.And here is the recipe for JUST the full Pumpkin Slab Pie.Love Pumpkin Desserts? Check these out!Ooey Gooey Pumpkin Cake (a crowd pleaser!)Pumpkin Earthquake CakePumpkin SnickerdoodlesPumpkin CheesecakeThank you for supporting the brands that support me here at iambaker! I love McCormick products and am so grateful for the ability to share them with you. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.