Warmly spiced pumpkin filling on top of a flakey pie crust with piped whipped cream as garnish makes this easy pumpkin slab pie a crowd favorite on Thanksgiving!
Why this recipe works
Our easy pumpkin slab pie recipe uses a refrigerated pie crust, canned pure pumpkin, and warm spices complemented with bourbon and vanilla for the best-ever fall dessert large enough for a crowd.
I absolutely love serving slab pies for parties and holiday gatherings, especially when you have a large guest list. They aren’t difficult to make and can be sliced into the perfect little portions. They’re thinner than your typical round pie because they are baked in a jelly roll pan which is ideal after you’ve had a filling meal but still want something sweet. And because they can be made ahead I always have time to make two, a pumpkin slab pie and an apple slab pie for Thanksgiving dessert.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PUMPKIN – Not all canned pure pumpkin is equal. Stick with Libby’s brand, as it is thick. Many other brands contain more liquid which can make for a runny pie filling.
BOURBON – Using bourbon or rum in your pumpkin slab pie will intensify the warm flavors, I highly recommend using it. However, if needed, you can substitute the bourbon or rum for 1 teaspoon of pure vanilla extract.
CRUST – To make this recipe convenient we opted for a premade pie crusts. You can make your own pie crust if desired but you will likely want to double the recipe.
How to Make Pumpkin Slab Pie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Remove the pie crusts from their packaging and place them on a lightly floured (or parchment-lined) surface. Overlap the two pie crust circles in the center by about 1 inch.
- Trim one inch from the outer two sides of each circle and place the scraps in the empty spaces at the top and bottom.
- Roll out the dough to a rectangle 3 inches larger than your jelly roll pan (in width and height). Trim the edges straight. Set any scraps aside for later use.
- Carefully drape the dough over the rolling pin and transfer it to a lightly greased jelly roll pan. Let the dough sink into the pan and gently guide it into the corners (the dough will be thin, so take care when doing this). Use any leftover scraps to fill in holes.
- Fold the dough hanging over the edges, in on itself (this will provide the support for making your fluted edging). Using your thumb and two index fingers, pinch along the outer edges of the dough to form a scalloped or fluted pattern. Prick the bottom of the dough with a fork.
- Place the jelly roll pan in the refrigerator to chill for at least 2 hours (or better, overnight).
Making the Filling and Assembling the Pumpkin Slab Pie
- Preheat the oven to 425°F. While it preheats, place a baking sheet larger than your jelly roll pan in the oven.
- Separate the yolk from the white of one egg and set them both aside.
- While the oven is preheating, make the filling by whisking the pumpkin, brown sugar, 3 eggs, egg yolk, cornstarch, pumpkin pie spice, and salt.
- Once combined, add the evaporated milk, bourbon or rum (if using), and vanilla extract. Whisk to combine.
- Lay a sheet of parchment paper over the base of the pie dough and place pie weights on top.
- Par-bake the crust by blind baking it for 10-15 minutes. Place the jelly roll pan on a wire rack to cool and remove the parchment paper and pie weights. Reduce the oven temperature to 350°F.
- Whisk the egg white and water together and lightly brush the mixture on the edges of the dough.
- Pour the filling evenly onto the crust.
- Place the pie back in the oven on the preheated baking sheet and bake for approximately 40 minutes or until the filling is slightly jiggly in the center. Remove the pan from the oven, set it on a wire rack, and allow it to cool completely.
How to Make the Whipped Cream
- Combine ½ cup of the heavy cream and the cream cheese with a handheld mixer (or stand-up mixer with the whisk attachment), and mix until smooth. Add the powdered sugar and remaining heavy cream. Increase the speed and mix until soft peaks form.
- Top the slices of pumpkin pie with the whipped cream and serve.
Frequently Asked Questions & Expert Tips
Since fresh pumpkins contain more water than canned, you won’t get the same results, so it’s best to stick with canned pumpkin for this recipe. As mentioned above, not all canned pure pumpkin is equal. Stick with Libby’s brand, as it is thick. Many other brands contain more liquid which can make for a runny pie filling.
The pie is done when the filling still has a slight jiggle but is not wobbly. If yours is wobbly, return it to the oven and bake for additional 5-minute increments.
Loosely wrap any uneaten pumpkin slab pie in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. Dollop with whipped cream just before serving.
Yes, absolutely. You can prepare, bake, and allow the slab pie to cool before gently covering the top with plastic wrap and transferring it to the refrigerator a day ahead of time. Making it in advance will allow the flavors to mingle even further!
Tips for Making the Best Pumpkin Slab Pie
- After shaping, the dough will be warm, so it’s important to refrigerate it for a minimum of 2 hours (but best overnight) before blind baking. You can also speed up the chilling process by freezing the dough.
- The fluted edges will tend to ‘relax’ during par-baking. It’s important to properly chill the dough and only par-bake when the oven is at its optimal temperature to keep as much of the fluted shape as possible. An oven thermometer is the best indicator of your oven’s actual temperature.
- To achieve an evenly baked pie crust, I like to place a baking sheet (larger than my jelly roll pan) in the oven during preheating. As the oven heats up, so does the metal, creating even heat distribution, which allows my pie crust to cook from the bottom.
- When blind baking the crust, crinkle the parchment paper into a tight ball a few times. Creating crinkles in the parchment paper will allow it to sit better within the pan. Be careful when laying the parchment paper down; you don’t want to damage the delicate fluted sides inadvertently.
- Depending on the dimensions (depth) of your jelly roll pan, you may have extra filling. Don’t overfill the pie; only pour as much filling into your pie crust so it rests just below the level of the edges. The filling will puff up during baking, and you don’t want the filling leaking over the edges.
Serving Suggestions
Serve your pumpkin slab pie with a dollop or pipe of whipped cream on top. Enjoy chilled.
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Pumpkin Slab Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14.1 ounce refrigerated pie crust
- 4 large eggs divided
- 30 ounces pure pumpkin two 15 ounce cans such as Libby's
- 1 ¾ cups light brown sugar packed
- 2 Tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 ½ cups evaporated milk
- 1 Tablespoon Bourbon or amber-colored rum
- 1 teaspoon pure vanilla extract
- 1 Tablespoon water
Whipped Cream Garnish
- 2 cups heavy whipping cream divided
- 2 Tablespoons cream cheese at room temperature
- 1 cup powdered sugar
Things You’ll Need
- Hand mixer or stand mixer
Before You Begin
- Depending on the dimensions (depth) of your jelly roll pan, you may have extra filling. Don’t overfill the pie; only pour as much filling into your pie crust so it rests just below the level of the edges. The filling will puff up during baking, and you don’t want the filling leaking over the edges.
- Not all canned pure pumpkin is equal. Stick with Libby’s brand, as it is thick. Many other brands contain more liquid which can make for a runny pie filling.
- The fluted edges will tend to ‘relax’ during par-baking. It’s important to properly chill the dough and only par-bake when the oven is at its optimal temperature to keep as much of the fluted shape as possible. An oven thermometer is the best indicator of your oven’s actual temperature.
Instructions
- Remove the pie crusts from their packaging and place them on a lightly floured (or parchment-lined) surface. Overlap the two pie crust circles in the center by about 1 inch.
- Trim one inch from the outer two sides of each circle and place the scraps in the empty spaces at the top and bottom.
- Roll out the dough to a rectangle 3 inches larger than your jelly roll pan (in width and height). Trim the edges straight. Set any scraps aside for later use.
- Carefully drape the dough over the rolling pin and transfer it to a lightly greased jelly roll pan. Let the dough sink into the pan and gently guide it into the corners (the dough will be thin, so take care when doing this). Use any leftover scraps to fill in holes.
- Fold the dough hanging over the edges, in on itself (this will provide the support for making your fluted edging). Using your thumb and two index fingers, pinch along the outer edges of the dough to form a scalloped or fluted pattern. Prick the bottom of the dough with a fork.
- Place the jelly roll pan in the refrigerator to chill for at least 2 hours (or, better, overnight).TIP – After shaping, the dough will be warm, so it’s important to refrigerate it for a minimum of 2 hours (but best overnight) before blind baking. You can also speed up the chilling process by freezing the dough.
Preparing the Filling and Assembling
- Preheat the oven to 425°F. While it preheats, place a baking sheet larger than your jelly roll pan in the oven.TIP – To achieve an evenly baked pie crust, I like to place a baking sheet (larger than my jelly roll pan) in the oven during preheating. As the oven heats up, so does the metal, creating even heat distribution, which allows my pie crust to cook from the bottom.
- Separate the yolk from the white of one egg and set them both aside.
- While the oven is preheating, make the filling by whisking the pumpkin, brown sugar, 3 eggs, egg yolk, cornstarch, pumpkin pie spice, and salt.
- Once combined, add the evaporated milk, bourbon or rum (if using), and vanilla extract. Whisk to combine.
- Lay a sheet of parchment paper over the base of the pie dough and place pie weights on top.
- Par-bake the crust by blind baking it for 10-15 minutes. Place the jelly roll pan on a wire rack to cool and remove the parchment paper and pie weights. Reduce the oven temperature to 350°F.
- Whisk the egg white and water together and lightly brush the mixture on the edges of the dough.
- Pour the filling evenly onto the crust.
- Place the pie back in the oven on the preheated baking sheet and bake for approximately 40 minutes or until the filling is slightly jiggly in the center. Remove the pan from the oven, set it on a wire rack, and allow it to cool completely.TIP – The pie is done when the filling still has a slight jiggle but is not wobbly. If yours is wobbly, return it to the oven and bake for additional 5-minute increments.
How to Make the Whipped Cream
- Combine ½ cup of the heavy cream and the cream cheese with a handheld mixer (or stand-up mixer with the whisk attachment), and mix until smooth. Add the powdered sugar and remaining heavy cream. Increase the speed and mix until soft peaks form.
- Top the slices of pumpkin pie with the whipped cream and serve.
Expert Tips & FAQs
- Make Ahead – You can prepare, bake, and allow the slab pie to cool before gently covering the top with plastic wrap and transferring it to the refrigerator a day ahead of time. Reserve the whipped cream topping until you are ready to serve.
- Loosely wrap any uneaten pumpkin slab pie in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. Dollop with whipped cream just before serving.
Nutrition
Kristen Rittmer
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