Easy Pumpkin Slab Pie
 
Prep time
Cook time
Total time
 
Delicious Pumpkin Pie in a size that can feed a crowd. Using a store-bought pie crust brings this together in no time. Perfect for the busy holiday season!
Author:
Recipe type: Holiday/Thanksgiving/Dessert/Pie
Serves: 28
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. Next, add the cinnamon, ginger, salt, nutmeg, cloves, and black pepper. Stir until completely incorporated.
  5. Add the heavy cream and milk. Stir until completely combined.
  6. Pour the pumpkin mixture onto the prepared pie crust on the cookie sheet, and evenly smooth it out.
  7. Bake at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean.
  8. Let cool completely. Cut into large squares and top with Cool Whip or Homemade Whipping Cream.
  9. Enjoy!
  10. *Once cooled, keep this slab pie refrigerated.
Recipe by Real Life Dinner at https://reallifedinner.com/easy-pumpkin-slab-pie/