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!