Once autumn is in full swing, with falling leaves and chilly evenings, I am all about all things pumpkin from the lattes to the pies and anything in between. When I discovered this pumpkin slab pie — a way easier version than the traditional pie — I had to make one.
Sure, pumpkin pie is usually reserved as a treat for after Thanksgiving dinner, but this recipe is so easy you can make it any time. The only difference, really, is that it’s rectangular and much larger than a typical pie — but who doesn’t want more pie, right?
A big time saver is using refrigerated pie crusts, though you can certainly make your own crust if you choose. It’s also helpful that there are only 3 other ingredients that are easy to find at the store.
If you’re looking for a great way to easily get a dessert on the table (or to take to a party), try this pumpkin slab pie recipe and prepare for all of the compliments you’re about to get!
What's In This Article
Why You’ll Love Pumpkin Slab Pie
If you typically enjoy a traditional pumpkin pie then this recipe is for you! It has all of the same flavors but takes so much less time to make.
- Simple – There are only four ingredients and just a few steps before you pop this pie in the oven.
- Pretty – This pie dresses up any table at a party or holiday gathering with family.
- Delicious – It’s so silky smooth and decadent — it will become your new go-to pumpkin flavored dessert.
- Portable – You can easily transport this to contribute to a potluck or holiday party.
With only four simple ingredients this recipe is so easy to make.
- Refrigerated ready-made pie crusts – Using these pie crusts makes it super simple to get these pies together but feel free to make your own crust if you prefer.
- Pumpkin pie mix – Large cans of this essential ingredient are easy to find in the baking aisle. This is NOT the same as pumpkin puree, which is plain pumpkin. Pie mix is already sweetened and has pumpkin pie spice blended in.
- Eggs – Lightly beating the eggs makes them easier to mix.
- Evaporated milk – This canned style of milk makes for a super silky smooth filling.
How To Make Pumpkin Slab Pie
The hands-on prep time for this is minimal so make sure you pre-heat your oven as soon as you start. And don’t forget to take those pie crusts out of the refrigerator to come to room temperature ahead of time.
- Spread a light dusting of flour on your work surface (ideally a cutting board or the counter).
- Stack the unwrapped pie crusts on top of each other on the floured surface.
- Using a rolling pin, roll the dough out into a large rectangle.
- Place pie dough in a quarter sheet pan, large-sized rimmed baking sheet, or jelly roll pan prepared with cooking spray or parchment paper. Ensure that the dough is firmly pressed into the corners of the pan.
- Gently roll dough edges toward the center of the dough so that all edges are even.
- While the dough chills in the refrigerator, prepare the filling.
- Pour the filling ingredients (pumpkin pie filling, eggs, and evaporated milk) into a large bowl.
- Using a large wooden spoon, mix the 3 ingredients until they are completely combined.
- When the crust has chilled, pour the pumpkin mixture into the crust, being sure to evenly spread the mixture.
- Place the pan on the middle oven rack and bake until the crust is golden brown. The pumpkin filling should be slightly jiggly toward the center.
- Turn off the heat but leave the pie in the oven briefly. Leave the oven door slightly ajar.
- Once the pie is ready to be removed, place the pan on a wire rack to allow it to come to room temperature.
Variations and Add-ins
While one of the great things about this recipe is how few ingredients there are, there are tons of ways to fancy it up.
- Nuts – Mix in crushed walnuts or pecans before pouring the pie into the filling. You can also sprinkle them over top.
- Whipped topping – After the pie has cooled completely, spread cool whip or homemade whipped cream over top.
- Chocolate – Melt dark, milk, or white chocolate and drizzle it over top for a pretty presentation.
- Spices – Experiment with adding additional nutmeg, cinnamon, cloves, ginger, or your favorite spices.
- Caramel sauce – Buy this at one of your local grocery stores or make your own homemade caramel sauce to spread over top.
- Maple syrup – Add a little bit of maple syrup to the filling or spoon it over the finished pie.
- Extracts – Try adding just a little vanilla extract to bring out the flavors or add nuttiness with almond extract.
- Cream cheese – Fold in softened cream cheese for a creamy, cheesy take on this pie.
- Egg wash – Lightly mix an egg and water in a small bowl, then brush it on the crust before baking for a shinier, crisper crust.
- Smaller portion – If you want to make smaller pies, you can make two of them using the same recipe — just use a shallow pie pan or a cookie sheet. You can also make mini pumpkin pies by using a muffin tin.
- Sweetness – If you want an even sweeter pie, try adding some dark brown sugar for a little molasses flavor.
This slab pie is enough to feed a crowd so you may have some leftovers. You can refrigerate or freeze them.
Make-Ahead: You can make the filling up to 24 hours in advance — just keep it in the refrigerator. Wait until you’re ready to bake to fill the crust, though, to avoid the bottom of the crust becoming soggy.
Refrigerator: Seal pie slices in an airtight container or cover the pie with plastic wrap. Keep it in the fridge for up to 5 days.
Freezer: Place pie slices in ziploc bags or other freezer-safe containers. Freeze for up to 3 months.
If you’ve tried this recipe, please come back and let us know how it was in the comments or star ratings.
More Holiday Desserts
Pumpkin Slab Pie Recipe
- Take the refrigerated pie crusts out of the refrigerator, but keep them in the plastic sleeve. Thaw according to package directions.
- Lightly flour a work surface. Unroll pie crusts and stack them on top of each other.
- Roll the dough to a 17”x14” rectangle using a large rolling pin.
- Transfer the dough to a quarter sheet pan and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.
- Roll the crust edges toward the center of the pan, forming an even edge. Cover and chill for 1 hour.
- In a large mixing bowl, combine pumpkin pie filling, eggs, and evaporated milk by hand. After the crust has chilled for one hour, remove it from the refrigerator and pour the mixture into the prepared pan.
- Bake for 50-60 minutes or until the crust is brown and the pumpkin filling jiggles slightly in the middle.
- Turn the oven off and allow the pie to remain in the oven, with the door cracked, for an additional 15 minutes.
- Cool on a wire rack for 4 hours. Refrigerate if not serving the same day. Serve the pie at room temperature or chilled.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!