Pumpkin Slab Pie – Bakes in a 15″ x 10″ Pan (Sided Cookie Sheet)

Pumpkin pie is not just for Thanksgiving anymore – especially when you serve pumpkin pie in a whole new way … like this slab pie!  I couldn’t wait to finish my photos ’cause I couldn’t wait to try this. (I ate three pieces!)

A ‘no-roll’ homemade crust – which comes together in minutes – is pressed into a 15″ x 10″ sided cookie sheet. (Also known as a jelly roll pan.)  The crust is covered with aluminum foil and baked for 10 minutes.  The filling is quick to prepare – brown sugar, pumpkin spice, brown sugar, half and half and eggs are stirred and poured over the partially baked crust.  After baking for a half hour the pan pie is cut into 16 pieces and, if you’re like me, smothered with whipped cream

‘Nuff Said – I think you’re gonna love this!

small red heart

Love the taste of ginger?  Add a bit to the filling before baking.

++  Preheat oven to 400 F      Line pan with aluminum foil   

++  Note – crust bakes (covered with two layers of foil) for 10 minutes.  Filling is then poured in and pie bake for 30 minutes.

++  Filling is fully cooked when a knife, inserted in the middle, comes out clean.

++  Pie should be refrigerated within two hours.

Ingredients

   Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1/2 cup shortening
  • 1/2 cup COLD butter – OR – 1/2 cup additional shortening
  • ice water  ++ Add ice cubes to 2/3 cup water.  ++ You probably will NOT use all the water.

   Pumpkin Filling

  • 1 ( 15 oz.) can pumpkin  ++  1 3/4 cups pumpkin
  • 3/4 cup PACKED brown sugar
  • 1 1/4 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 4 eggs, lightly beaten with fork until combined
  • 1 1/2 cups half and half
  • sweetened whipped cream – for topping

METHOD

Line 10″ x 15″ pan with aluminum foil.

In a large bowl stir – using a fork – combine 2 1/2 cups all-purpose flour and 1 tsp. salt. Using a pastry blender (or two forks), cut in 1/2 shortening and 1/2 COLD butter until mixture resembles oatmeal, and butter/shortening is fully mixed in.

Sprinkle part of the flour mixture with 1 Tbs. ice water and mix gently with a fork. Push moistened pastry to side of bowl. Repeat until mixture begins to come together.  Gather pastry into a ball, kneading gently until it holds together.

++ You will probably only need 5 – 6 tablespoons ice water. You do NOT want a sticky pastry.

Divide pastry into two balls.  Starting at one end, press half the pastry onto bottom and sides of half the pan.  ++ At first, I thought, “This is NOT going to be enough. But it was!   ; o ) Repeat using second ball of pastry.  ++ Do NOT prick pastry.  Cover pastry with TWO layers of aluminum foil.  Bake for 10 minutes. Remove foil.

In a large bowl combine 1 3/4 cups pumpkin, 3/4 cup PACKED brown sugar, 1 1/4 tsp. pumpkin pie spice and 1/2 tsp. salt.  Stir in 4 slightly beaten eggs until just combined. Gradually stir in  1 1/2 cups half and half. Pour filling over partially baked pastry.  Bake for 30 minutes, or until knife inserted in middle comes out clean.  Cool on wire a rack.  ++  Pie should be refrigerated within two hours.

Dollop on some whipped cream, sprinkle on a tiny bit of pumpkin pie spice and enjoy!

Recipe adapted from ‘Good Housekeeping’ magazine – Oct 2016.

pumpkin-slab-pie-my-yellow-farmhouse

10 thoughts on “Pumpkin Slab Pie – Bakes in a 15″ x 10″ Pan (Sided Cookie Sheet)

    • Hi Karen! I’m not so much packing (yet)…. I’m more in the ‘what can I/should I’ get rid of mode. I’ve been lucky in that I’ve been able (with the help of one of my sons) to bring stuff down the bottom of my hill, which faces the road, and put all kinds of things there – all for free! It’s been great!!
      I did love the idea that this pie made so many pieces – all the more for sharing with friends and neighbors.
      All the best to you down there in sunny FL !! ; o )

    • I loved the fact that this makes so many servings. And sometimes, like Thanksgiving, when there are soo many choices – you just want a piece of each!! ; o )

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