Making the Pie in slab form so that it can hold up when served calls for a little less liquid than you would use in a typical pumpkin pie. Other than that, the rest of the ingredients are basically the same. And for my people who like a little pumpkin pie with their whipping cream, this slab version of pumpkin pie is the way to go. The layer of pumpkin filling is much thinner and ends up being perfectly paired with a nice big dollop of Homemade Whipping Cream.
One thing you want to make sure you don’t skip in this recipe is the ground black pepper. I know it sounds crazy, but trust me. The black pepper really brings out the rest of the spices. It’s an amazing and simple addition that truly makes a huge difference. Ground Pepper is also in one of my all-time favorite Christmas Cookies, Pfeffernusse Cookies, which you absolutely have to promise me you will try this year. They are sooooo good!
Back to this Easy Pumpkin Slab Pie: Make it, top it with Homemade Whipping Cream, and serve it! It will be a hit!
My Favorite Fall Desserts
- The Best Pumpkin Squares with Cream Cheese Frosting
- Pumpkin Pecan Crunch
- Snickerdoodle Bars
- Pumpkin Chocolate Chip Cheesecake Bars
- Jewish Apple Cake
- Pumpkin Coffee Cake
- Old Fashioned Apple Crisp
- The Best Pumpkin Chocolate Chip Cookies
Step-by-step pictures for how to make Easy Pumpkin Slab Pie
Frequently Asked Questions about how to make Easy Pumpkin Slab Pie
Can I add pumpkin Pie spice instead of all the SEPARATE spices?
If that is all you have, it will work. It will alter the flavor some but is a good alternative. You will need to use 1 tablespoon plus 2 1/2 teaspoons. Don’t forget to still add the black pepper.
Can I use almond milk instead of regular milk?
I haven’t ever tried it, so I can’t guarantee…It should work fine, though.
Is it better to use cracked black pepper or ground black pepper?
I go back and forth depending on what is easier to grab out of my cupboard. It tastes great either way. If your grinder makes large pieces, you might want to go with the regular ground black pepper.
Can I make this ahead of time?
Yes. I don’t suggest making it more than a day in advance, though. And if you do, it needs to be refrigerated. Make sure to let it cool completely and cover it tightly with plastic wrap or tinfoil before refrigerating.
What is the best way to store Leftover Easy Pumpkin Slab Pie?
The leftovers need to be refrigerated. So either put them in an airtight container or on a plate that is tightly wrapped with plastic wrap. Leaving it exposed in the fridge will cause it to dry out.
BAKER’S TOOLS:
Holiday Desserts for a Crowd
- 1 pkg Pillsbury Refrigerated Pie Crust (You will need both pieces.)
- 1 (29 ounce) can of pumpkin puree (or two 15 oz. cans)
- 1 cup brown sugar
- ¾ cup granulated sugar
- 4 eggs, plus 1 egg yolk
- 2 tsp vanilla
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp salt
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground black pepper
- 2 cups heavy cream
- ½ cup milk or evaporated milk
- Preheat the oven to 375 degrees.
- Spray an 18x13 cookie sheet with cooking spray. Then place the two circle pie crusts on the cookie sheet and cut and patchwork them to fit the bottom of the pan. There will not be enough to go up the side of the pan. Don't worry about that.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, and vanilla. Use a whisk or fork to vigorously mix them together.
- Next, add the cinnamon, ginger, salt, nutmeg, cloves, and black pepper. Stir until completely incorporated.
- Add the heavy cream and milk. Stir until completely combined.
- Pour the pumpkin mixture onto the prepared pie crust on the cookie sheet, and evenly smooth it out.
- Bake at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean.
- Let cool completely. Cut into large squares and top with Cool Whip or Homemade Whipping Cream.
- Enjoy!
- *Once cooled, keep this slab pie refrigerated.
Classic Pie Recipes
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