Pumpkin Slab Pie


 For the Pie Crust:
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 cups + 2 TBS (3 sticks + 2 TBS) cold butter, cubed
  • 3/4 cup ice water
For the Pumpkin Pie Filling:
  • 1 29oz can (or 2 15oz cans) pumpkin puree (not pumpkin pie filling)
  • 2 cups evaporated milk
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 tsp salt
  • 4 eggs
For the Egg Wash:
  • 1 egg
  • 1 TBS water or milk
To Make the Pumpkin Pie Crust:
  1. Mix the flour, salt and sugar in a large bowl. Add in the butter pieces. Using a pastry cutter (or two forks - though its much harder), cut the butter into the mixture until it resembles coarse crumbs, with some pea sized pieces.
  2. Drizzle the cold water in about 1 tablespoon at a time and stir with a rubber spatula. Continue kneading the dough together with your holds until the flour and butter are fully incorporated together into a nice dough. It shouldn't be too sticky.
  3. Separate about 1/4 of the dough (this will be for the top decorative leaves if you want them. Flatten each section into 1 inch thick discs. Wrap in plastic wrap and place in the fridge for about 2 hours.
To Make the Pumpkin Pie Filling:
  1. In a large bowl combine your pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, ginger, cloves, salt and eggs. Stir until mixed. Cover the bowl and place in the fridge till needed.
To Make the Pumpkin Slab Pie:
  1. Preheat the oven to 375 degrees.
  2. Remove the larger piece of pie crust from the fridge. Roll that out evenly into an approximately 18x13 rectangle. Place the pie crust into a greased 10x15 jelly roll pan (it should be about 1inch thick so you can fit more of the filling) Smooth the crust so it fits into the corners and crimp the edges with your fingers.
  3. Pour the pumpkin pie filling into the crust. Carefully place the pie in the oven to bake, make sure not to spill any of the filling. Bake for 35-45 minutes until the middle is barely jiggly.
  4. Remove from oven and allow to cool on a wire rack completely.
  5. Roll out the second disc of pie crust to be about 1/8 inch thick. Using leaf or pumpkin shaped cookie cuters, cut into the shapes. Cut veins with a sharp knife if desired. Brush each with egg wash (beat egg and water together in a small bowl). Place on a baking sheet and bake for about 10 minutes or until lightly browned. Remove and place on pie when serving.
  6. Serve pie with fresh whipped cream.
  7. Cover any leftovers and store in the fridge for 5-6 days.
Recipe developed by Aimee Berrett for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.