Pumpkin Slab Pie Delight

This big batch pumpkin slab pie is perfect for feeding a crowd during the holidays or any cozy gathering. It gives you all the classic flavors of spiced pumpkin pie in every bite but with a tender flaky crust that holds up beautifully when sliced into bars. No more fighting over that one perfect slice—everyone gets a piece

I first baked this for our Friendsgiving and it barely made it to the dessert table before getting devoured. Now I make it every year because guests rave about the buttery crust and cloud of whipped cream

Ingredients

• Refrigerated pie crust: gives a flaky base and saves time Choose a quality brand for best results
• Large eggs: these bind the filling and create a custardy texture Use fresh eggs for a taller rise
• Pure pumpkin: provides that earthy sweetness Look for canned pure pumpkin not pie filling
• Light brown sugar: adds caramel flavor Opt for fresh packed brown sugar for moisture
• Cornstarch: helps thicken the pie filling for crisp squares
• Pumpkin pie spice: brings warmth If you have a favorite blend use it or make your own
• Salt: sharpens all the flavors
• Evaporated milk: gives creamy richness Full fat offers the best body in the filling
• Bourbon or amber rum: offers a touch of depth and adult nuance Pick a smooth sipping bourbon for best flavor or leave it out for a classic taste
• Pure vanilla extract: rounds out the sweetness Use real vanilla for most impact
• Water: is used to help seal the edges of the crust
• Heavy whipping cream and cream cheese: for the topping Fresh cream creates pillowy whipped topping while cream cheese stabilizes and adds tang
• Powdered sugar: sweetens and finishes the cream sift first to avoid lumps

Step-by-Step Instructions

Prepare the Crust:

Lay out your two refrigerated pie crusts with a slight overlap in the middle about one inch. Trim excess from the outer sides and use those scraps to fill any gaps. Roll out the dough into a large rectangle about three inches bigger than your jelly roll pan making sure edges are straight. Gently fit the dough into a greased pan letting it settle into corners. Patch any holes with leftover dough scraps. Fold extra dough over the edges and use your fingers to pinch and flute for decoration. Prick the bottom with a fork to help vent during baking. Set the pan in the refrigerator to chill for at least two hours or overnight. Chilling keeps the crust from shrinking and ensures flakiness

Blind Bake the Crust:

Preheat oven to four hundred twenty five degrees Fahrenheit and place a large baking sheet inside while it heats up. Cover pie dough with parchment and add pie weights to hold the shape. Bake the crust for ten to fifteen minutes then remove from oven and cool on a wire rack. Take out the parchment and weights. Reduce oven temperature to three hundred fifty degrees Fahrenheit. Brush the edges with a mix of egg white and water for shine and to seal

Mix the Filling:

In a large bowl whisk together pumpkin brown sugar three eggs one egg yolk cornstarch pumpkin pie spice and salt until smooth. Slowly whisk in evaporated milk bourbon or rum if using and vanilla until well blended

Assemble and Bake:

Pour pumpkin filling evenly over the cooled crust. Set the pan back on the heated baking sheet in the oven. Bake for about forty minutes or until the center is set but still slightly jiggly

Cool and Finish:

Let the pie cool completely to allow the filling to set before slicing

Make the Whipped Cream:

Beat half a cup of cream with softened cream cheese until smooth. Add powdered sugar and remaining cream then whip to soft peaks. Dollop or pipe the whipped topping over each square before serving

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I am partial to adding a dash of bourbon in the filling because it brings a toasty warmth that makes each bite extra special. My kids always gather around when the whipped cream is being piled on top and insist on doing the honors with the piping bag

Storage Tips

Pumpkin slab pie keeps well covered in the refrigerator for up to three days. If making ahead do not top with whipped cream until just before serving for freshest taste

Ingredient Substitutions

No bourbon or rum Just leave it out or try a splash of maple extract for extra flavor. Want a homemade crust Use your favorite double recipe for a flaky result

Serving Suggestions

Cut into bars for easy hand held pieces perfect for buffets. For extra holiday flair sprinkle cinnamon or crushed ginger cookies on top. A drizzle of caramel is always welcome

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Cultural Context

Pumpkin pie is a cherished dessert across North America during fall and winter. This slab pie version lets you serve a crowd with less fuss in a style reminiscent of church suppers and big family tables

Recipe FAQs

→ What pan should I use for slab pie?

A 15x10-inch jelly roll pan is ideal, giving a large, shallow pie shape perfect for sharing and even baking.

→ How do I prevent a soggy bottom crust?

Blind baking with parchment and pie weights ensures a crisp base. Cooling before adding filling helps, too.

→ Can I make pumpkin slab pie in advance?

Yes, the pie can be baked a day ahead and stored chilled. Add whipped cream just before serving for freshness.

→ How do I create decorative edges on a slab crust?

After shaping, use your thumb and fingers to flute the dough's edge for a classic, scalloped look.

→ Is homemade whipped cream necessary?

While optional, homemade whipped cream adds a luscious finish and can be flavored with vanilla or even a touch of bourbon.

→ Is there a suggested garnish?

Whipped cream is classic, but a sprinkle of cinnamon or toasted pecans can also add a delicious touch.