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Pumpkin Slab Pie Recipe You’ll Make Every Fall

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This Pumpkin Slab Pie is a smooth, creamy, and irresistible fall dessert perfect for serving a crowd. Ideal for Thanksgiving, potlucks, or any autumn gathering, it’s a large-batch, easy-to-make version of the classic pumpkin pie, baked in a sheet pan and topped with whipped cream.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 6–8 tablespoons ice water
  • 1 (15 oz) can pumpkin purée
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 cup evaporated milk (or plant-based milk for dairy-free)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: Whipped cream
  • Optional: Ground cinnamon or nutmeg

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk flour, sugar, and salt. Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough comes together.
  3. Roll out dough into a large rectangle and press into a 10×15-inch jelly roll pan. Trim excess and crimp edges. Chill crust for 15 minutes.
  4. In a separate bowl, whisk together all filling ingredients until smooth. Pour into prepared crust and spread evenly.
  5. Bake for 35–40 minutes, or until center is just set and slightly wobbly. Cool completely before slicing.
  6. Top with whipped cream and a dusting of cinnamon before serving.

Notes

  • Make crust ahead and chill overnight for best results.
  • Use store-bought crust for quicker preparation.
  • Try with maple whipped cream for a flavor twist.
  • Can be served chilled or at room temperature.
  • Top with toasted pecans or caramel drizzle for added flavor.

Nutrition

Find it online: https://www.homeydishes.com/pumpkin-slab-pie-recipe-for-thanksgiving-crowds/