The Best Pumpkin Slab Pie (Perfect for Family Feasts!)

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Ever find yourself fretting over whether that delicious pie will be enough for the Thanksgiving dinner crowd? 

I totally get it. You’ve spent hours in the kitchen, and just when you think you’re all set, your son decides to bring his new girlfriend, and Aunt Mary wants to invite her friend who’s alone for the holidays. Stressful, right?

But here’s a game-changer: Pumpkin Slab Pie. Yup, it’s your classic pumpkin pie recipe, but sized up to feed a crowd. 

close up image of pumpkin pie with fork on the side and picture of entire pumpkin slab pie in the background

Wondering if it’ll bake well in a 9×13 pan? Or if the crust will hold? Or maybe you’re worried it’ll look boring? 

No worries! The answers are yes, yes, and a resounding no! In fact, making a pumpkin pie as a slab pie is a fall-season revelation.

Ingredients

Pick up all the ingredients for this Pumpkin Slab Pie recipe right at your local grocery store:

Pie Crust

  • White flour: The backbone of our pie crust! Provides the structure and holds everything together.
  • Butter: Brings that rich, mouthwatering taste we all crave in a pie crust, while also making it flaky and tender.
  • Ice cold water: Helps the butter stay solid until the pie hits the oven, so you get that dreamy, flaky texture.
piece of pumpkin pie on a blue & white dessert plate with silver fork

Pumpkin Pie Filling

  • Prepared pumpkin: Gives our slab pie its iconic pumpkin flavor and vibrant color. Use canned pumpkin puree. 
  • Milk: Makes things creamy and luscious, melding with the pumpkin to give the filling a silky, rich texture.
  • Sugar: Balances the earthiness of the pumpkin and spices, making each bite a sweet treat. Use dark brown sugar for a richer taste. 
  • Eggs: Binding agents, helping all the other ingredients combine nicely. Plus, they add a touch of richness.
  • Cinnamon: The spice that makes autumn come alive. It elevates the pumpkin flavor and brings warmth to every bite.
  • Ginger: A little bit adds a subtle zing to the filling’s flavor.
  • Flour: Last but not least, flour’s job is to thicken the filling so you’re not serving pumpkin soup.

How to make Pumpkin Slab Pie

Whip up this delicious pumpkin pie recipe by sticking to these easy-to-follow steps. Check out the recipe card below if you need more help.

Pie Prep

  1. Mix your pastry ingredients in the food processor until they come together.
  2. Shape the dough into two balls
  3. Wrap the dough balls in plastic wrap and chill them in the fridge for about 30 minutes.
  4. While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.

Putting it all together

  1. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. Take one dough ball from the fridge and roll it into a large rectangle for the bottom crust. Use your rolling pin to help drape the rolled-out dough gently over the pan.
  3. Using your fingers, crimp the edges of the dough to make it pretty.
  4. Pour your pumpkin pie filling into the bottom of the crust.
  5. Brush the edges of the pie crust with an egg wash for a golden finish.
  6. Preheat the oven to 375 F. Place the pan in the middle of your oven rack and bake for 50-60 minutes. Keep an eye on it, and maybe do a toothpick test to make sure it’s done.

Finishing touches

  1. While the pie is baking, roll out the remaining dough ball to about 1/8″ thick. Use cookie cutters to make leaf shapes or whatever you like.
  2. Place the cut-outs on a parchment-lined sheet, brush with egg wash, and bake at 350°F for 8-10 minutes until golden.
  3. Once both the pie and your decorations are cool, go ahead and decorate your Pumpkin Slab Pie. Always use a wire rack to help things cool faster. 

Expert Pumpkin Slab Pie tips

Keep these expert tips in mind, and you’ll be the pie-making hero this holiday season:

  • Crack No More: To keep your pie from cracking, turn off the oven a few minutes before it’s done. This will help prevent over-baking.
  • Mess Alert: If you mix the filling in a food processor like me, cover your counter and yourself! Pumpkin filling can splash all over the place.
  • Batch It: Depending on the size of your food processor, you might need to make the pie dough in two batches.
  • Chill Factor: Don’t skip chilling the dough – it makes the crust easier to handle and helps it hold its shape during baking.
  • Golden Glow: That egg wash isn’t just for show; it gives your pie crust a beautiful golden brown finish, making your pie look as good as it tastes.

Make Perfect Flaky Pie Crust

If you want to know the easy way to make a pie crust dough, check out our Food Processor Pie Crust Recipe. Seriously – it’s the easiest method out there.

If you want a more detailed guide, check out our Perfect Flaky Pie Crust Guide.

square piece of pumpkin pie with blue floral dessert plate and fork with slab pie showing pieces removed in the background

How to serve

When it comes to serving Pumpkin Slab Pie, there are a lot of options.  You can slice it up into big pieces for those with hearty appetites or smaller pies for the kiddos. 

Place each slice on a pretty plate and garnish with a sprinkle of cinnamon (if you’re feeling fancy).

In our house, we always have whipped cream with our pumpkin pies. My tip is to buy real whipping cream in an aerosol can! It’s delicious!

baked pumpkin slab pie shows slice removed

How to store

To store your Pumpkin Slab Pie, let it cool to room temperature first. Once cooled, cover it tightly with plastic wrap or aluminum foil. You can keep it in the fridge for up to 4 days, but good luck letting it last that long!

If you want to save it for even later, you can freeze it. Just make sure to wrap it extra well or use an airtight container, and it’ll be good for up to 2 months.

Just thaw in the fridge before serving, and maybe add a fresh dollop of that whipped cream we talked about earlier.

Where did I get my inspiration for this recipe?

I really have to confess that making a ‘pumpkin’ slab pie never crossed my mind, even though I’ve made many different kinds of slab pies.

I’ve whipped up many of them for various occasions—like our Peach & Blueberry Slab Pie, which is a hit every summer when peaches are at their best. 

My slab pies have even been the stars of work events; just think back to my Canada 150 Slab Pie from last July! Oh, and let’s not forget the Cherry Valentine’s Day Pie I baked last February.

overview of pumpkin slab pie shows pie crust leaves on top of pumpkin filling

Pumpkin pie on a cookie sheet?

Yes indeed! Did you know there are even cookbooks devoted to Slab Pies? Who knew?

I decided to give it a whirl and get creative with my pastry dough cookie cutters, making some adorable pastry decorations. Look at those little leaves. Aren’t they cute?

It’s been a while since I actually brought a pie to work. Everyone’s been working so hard that I thought a touch of sweetness was needed. 

And let’s be honest: when you’re looking to feed a crowd at work, a slab pie is your best friend.

For the filling, I stuck with a tried-and-true classic—my mom’s Pumpkin Pie recipe. Her original recipe was enough silky smooth filling for one deep dish pie, so to fill our cookie sheet, I doubled it.

square piece of pumpkin pie shows oak leaf made of pastry, on blue delft china plate with silver fork

Putting My New Food Processor to Use

My old food processor lasted me over 30 years—can you believe it? I recently got a new one and couldn’t wait to take it for a spin.

Plus, I have plans to use it for making extra cute pastry decorations like those leaves. And the best part? Any leftover easy pie crust can be frozen for future baking endeavors, I do it all the time.

If you need a food processor and don’t know what to buy, our guide to the best food processors can help!

pumpkin slab pie in red text on a white background with a square of pumpkin pie on a dessert plate and logo pieladybakes.com

You might also like…

We have many pumpkin desserts here at Pie Lady Bakes – there are lots of great pumpkin recipes and information about how to bake them.

We’ve got the whole pumpkin recipe collection right here. Check out these faves:

Yep, we take our pumpkin pie recipes seriously around here.

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Judy

★★★★★ 

If you’ve made this delicious Pumpkin Slab Pie, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!

★★★★★ 


baked pumpkin slab pie shows slice removed

Pumpkin Slab Pie Will Feed A Crowd!

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Judy
Easy to make, our pumpkin slab pie is so delicious and a great way to give everyone a piece of pumpkin pie!
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Prep Time 30 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine North American
Servings 15
Calories 468 kcal

Ingredients
  

Pie Crust

  • 4 cups white flour
  • 1 3/4 cups butter
  • 1/2 cup ice cold water

Pumpkin Pie Filling

  • 2 can pumpkin - like Libby’s
  • 4 cups milk
  • 1 3/4 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 4 Eggs
  • 4 tbsp flour

Instructions
 

Instructions

  • Preheat the oven to 375F
  • Mix your pastry in the food processor. Now depending upon the size, you may need to make your pie crust in two batches. Mine is an 8 cup so that’s what I did. No need to get messed up!
  • Shape into two balls, wrap in plastic wrap and chill for 30 minutes.
  • While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.
  • Line your baking pan/cookie sheet/jelly roll pan with parchment paper or a silpat.
  • Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.
  • Flute the edges with your fingers (We have a really cool video on this here.)
  • Pour in the pie filling and bake it in the middle of your oven. Brush the pie crust edges with egg wash so that you will get that golden glow.
  • Bake at 375 for 50-60 minutes, depending on your oven on the middle rack.
  • Pie is finished when a toothpick comes out clean
  • While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!
  • We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!
  • Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!

VIDEO

Notes

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie! We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious! Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!

Nutrition

Serving: 1g | Calories: 468kcal | Carbohydrates: 55g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 222mg | Fiber: 2g | Sugar: 27g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes
Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.