Pumpkin Slab Pie On a Cookie Sheet
Having a lot of guests over at home soon? Feed your crowd with this easy Pumpkin Slab Pie!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
- 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)
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.
Calories: 197kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 172mg | Potassium: 181mg | Fiber: 0g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 0.8mg | Calcium: 129mg | Iron: 1mg