Having a lot of guests over at home soon? Feed your crowd with this easy Pumpkin Slab Pie!
Pumpkin Slab Pie is simple and practical but it doesn’t skimp on taste! As is or with your own trimmings, this pie recipe does the job of pleasing big crowds. It can be easily cut up for as many as 20 people!
Decorating Pumpkin Slab Pie when Halloween comes around is great fun with the family. Your kids will love dressing up this pie as part of your Halloween traditions. It’s another way for them to express their creativity with you in the kitchen!
Why it works:
- The natural sweetness and creamy texture from pumpkin purée is the highlight of this simple pie.
- Lovely smelling cinnamon compliments pumpkin the best!
- Nutmeg also adds another dimension of flavor and aroma that makes this pie irresistible.
Recipe Variations:
- You can start by decorating the top of your slab pie with pumpkin, leaf or Halloween shaped cookies! These can be store-bought or homemade. It’s an excuse to buy your favorite shaped cookie cutters too!
- You can also decorate your slab pie with chocolate sauce and draw autumn leaves or whatever you would like.
- Want something easier? Place large marshmallows side by side on top of the slab pie before putting it in the oven. They will melt and brown a bit on the top, adding a sweet, fluffy element to the pie.
- Use whipped cream as your topping with some chopped or whole honeyed pecans. Yum!
- If you want it fancier and you have time, you can make some ginger-pecan streusel as your topping.
Cook’s Tips:
- If you lack the time to make the whole pie in one go, you can make the pie crust in step 1 can be made ahead of time and keep it chilled for a few days until you are ready to bake.
- The filling can also be kept in the fridge for a couple of days.
- The finished slab pie keeps well in the fridge. So if you have leftovers, you can have them for dessert the next day and even pack them for lunchboxes.
What you’ll need to make this super easy Pumpkin Slab Pie On a Cookie Sheet:
- Pillsbury pie sheets
- Pumpkin pie filling ( also need 2 eggs, 1 can of evaporated milk)
- 1 egg for egg wash
How to make Pumpkin Slab Pie On a Cookie Sheet:
First, start by mixing your pumpkin pie filling with your eggs and evaporated milk. Mix all together until combined well. Set aside.
On a sheet pan, roll out your pie dough. Roll the edges up slightly. Now add in a thin layer of your pumpkin pie filling.
Place the other top layer of pie dough on top and make slits on it.
Brush on your egg wash and put it in the oven at 375 for about 20 minutes or until golden brown.
You can also sprinkle with powdered sugar if you want a little more sweetness.
Other pie recipes you’ll love:
- Watermelon Whoopie Pies
- No-Bake Banana Cream Pie
- Blueberry Mini Pies
- Homemade Hershey Sundae Pie
- Mini Apple Pie Cups
Pumpkin Slab Pie On a Cookie Sheet
Ingredients
- Pillsbury pie sheets
- 1 egg for egg wash
- pumpkin pie filling
- 2 eggs (to be mixed with pumpkin pie filling)
- 1 can evaporated milk (to be mixed with pumpkin pie filling)
Instructions
- First, start by mixing your pumpkin pie filling with your eggs and evaporated milk. Mix all together until combined well. Set aside.
- On a sheet pan, roll out your pie dough. Roll the edges up slightly. Now add in a thin layer of your pumpkin pie filling.
- Place the other top layer of pie dough on top and make slits on it. Brush on your egg wash and put it in the oven at 375 for about 20 minutes or until golden brown.
- You can also sprinkle with powdered sugar if you want a little more sweetness.
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