Pumpkin Slab Pie Delight (Print Version)
Pumpkin custard meets flaky slab crust, finished with whipped cream. Ideal for holiday gatherings or crowd-pleasing desserts.
# Ingredients:
01 -
14.1 ounce refrigerated pie crust
02 -
4 large eggs, divided
03 -
30 ounces pure pumpkin (two 15 ounce cans, such as Libby's)
04 -
1 ¾ cups light brown sugar, packed
05 -
2 Tablespoons cornstarch
06 -
2 teaspoons pumpkin pie spice
07 -
½ teaspoon salt
08 -
2 ½ cups evaporated milk
09 -
1 Tablespoon Bourbon or amber-colored rum
10 -
1 teaspoon pure vanilla extract
11 -
1 Tablespoon water
→ Whipped Cream Garnish
12 -
2 cups heavy whipping cream, divided
13 -
2 Tablespoons cream cheese, at room temperature
14 -
1 cup powdered sugar
# Steps:
01 -
Remove the pie crusts from packaging and place on a lightly floured or parchment-lined surface. Overlap the two circles by 1 inch, trim outer edges, and roll out to a rectangle 3 inches larger than the jelly roll pan. Transfer the dough to a lightly greased pan, fit it into corners, and fold edges in to create a fluted pattern. Refrigerate for at least 2 hours or overnight.
02 -
Preheat the oven to 425°F. Place a baking sheet larger than the jelly roll pan inside the oven to heat.
03 -
Separate one egg yolk and white, setting aside. Whisk together pumpkin, brown sugar, 3 eggs, egg yolk, cornstarch, pumpkin pie spice, and salt. Add evaporated milk, bourbon or rum, and vanilla; whisk to combine.
04 -
Line the pie crust with parchment paper and fill with pie weights. Blind bake for 10-15 minutes, then place on a wire rack to cool. Remove pie weights and parchment paper, and reduce the oven temperature to 350°F.
05 -
Whisk the reserved egg white with water and brush it on the crust edges. Pour the filling evenly into the crust.
06 -
Place the pie on the preheated baking sheet and bake for approximately 40 minutes, or until the filling is slightly jiggly in the center. Cool completely on a wire rack.
07 -
Combine ½ cup of heavy cream with cream cheese using a mixer until smooth. Add powdered sugar and remaining heavy cream, and mix until soft peaks form.
08 -
Top slices of the pumpkin slab pie with whipped cream and serve.
# Notes and Tips:
01 -
Chilling the pie crust for at least 2 hours is essential to maintain its structure during baking.
02 -
Preheating the baking sheet ensures even cooking and a well-baked crust.