Pumpkin Slab Pie

Name: Pumpkin Slab Pie
Prep time: 15 min
Cook time: 30 min
Ingredients: All-purpose flour (for dusting); 2-3 rolled refrigerated pie crusts; 30 ounces 100% pure pumpkin puree ((2 15 ounce cans)); 1 ¼ cups heavy cream; 1 ¼ cups whole milk; 4 large eggs; 1 ½ cups light brown sugar; 2 tablespoons real maple syrup; ¼ teaspoon salt; 2 teaspoons ground cinnamon; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; whipped topping (optional topping)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 16

easy thanksgiving dessert homemade pie

Instructions

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Step 1

Preheat oven to 400 degrees Fahrenheit and have a 15x10x1-inch jelly roll pan ready.

Step 2

Lightly flour a work surface.

Step 3

Unroll the pie crusts on top of each other on the floured work surface. Depending on how thick you want your pie crust, use 2-3 crusts. I found that I preferred using 2 ½ pie crusts to get the thickness I liked.

Step 4

Roll crusts into an 18x12-inch rectangle. Transfer the crust to the prepared pan.

Step 5

Firmly press the crust into the pan. Focus on the bottom, corners, and sides to prevent bubbling.

Step 6

Tuck extra crust at the top edges underneath. Crimp or flute the edges. Set aside.

Step 7

Whisk the pumpkin puree, cream, milk, eggs, both types of sugar, maple syrup, salt, and spices together in a large bowl until smooth.

Step 8

Pour the filling into the crust. Bake for 30 minutes or until a tester comes out clean when inserted in the center and the pie is no longer jiggly.

Step 9

Cool the pie completely before slicing. Serve with whipped topping if desired.

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