I make plenty of pies, and I usually make a classic pumpkin pie for Thanksgiving. But if I want to have a lot of pumpkin pie on hand for a crowd, I like to make a pumpkin slab pie instead. Slab pies are great because you can just cut them into squares to serve. The filling isn’t usually quite as thick as a regular pie, so you’re just getting a taste of pie without it being overwhelming. It’s a fun way to make a giant pie!
How to make Pumpkin Slab Pie:
Make the crust:
Gather and mix the ingredients for the dough, flatten it into a rectangle and wrap with plastic wrap. Refrigerate the wrapped dough for 2 hours. Roll out the chilled dough between two floured pieces of parchment paper. Peel off one side of the parchment paper, and invert the pie dough onto a half sheet pan. Press the dough into the pan, and flute the edges. Use a fork to poke several holes into the bottom of the crust.
Make the filling:
Combine the filling ingredients. Pour the filling into the prepared crust. Brush the decorative edges of the crust with egg wash.
Bake the pumpkin slab pie for 45 to 60 minutes. You’ll know it’s done when you insert a knife into the middle of the pie and it comes out clean. The crust will be golden brown too.
Slices come out nice and clean. It’s easy to divide up the pie into even pieces. The homemade crust is flaky and perfect.
Top slices of pumpkin slab pie with a little dollop of homemade whipped cream. Some people like vanilla ice cream with their pumpkin pie too, so you might wish to have both on hand. This is one delicious pie. Enjoy!
How to make Homemade Whipped Cream:
Chill your bowl and beaters. This will ensure that your whipped cream will whip up quickly and nicely. Add 1 cup of heavy whipping cream to your chilled bowl. Add one tablespoon of powdered sugar. Whip with an electric mixer until the cream is thickened and holds stiff peaks when you drag the beaters through the cream.
