Should I blind bake the crust?

Blind baking isn’t required for pumpkin slab pie, but it can help if you want a firmer, crispier crust. It’s tricky with large sheet pans since they need a lot of pie weights, but it’s worth considering if you’re aiming for bakery-level results.

Can I use fresh pumpkin instead of canned?

Yes, you can! However, canned pumpkin puree is more convenient and consistently smooth. If you opt for fresh pumpkin, roast and purée it until velvety to avoid grainy textures.

Why does my pie crack while baking?

Cracks usually mean the pie was overbaked or cooled too quickly. Remove it from the oven as soon as the center jiggles slightly. Cooling gradually at room temperature can also prevent surface cracks.

What’s the best pan size to use for slab pie?

A quarter sheet pan (9x13 inches) or jelly roll pan works best. Jelly roll pans make thicker pies with smaller slices, while sheet pans offer thinner, wider servings. Either way, just ensure your crust reaches the corners for even baking.

Pumpkin Slab Pie – Best 1-Pan Holiday Dessert for a Crowd

Name: Pumpkin Slab Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, chilled; 6–8 tablespoons ice cold water; 4 large eggs; 1 ½ cups granulated sugar; 2 (15-ounce) cans pumpkin puree; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves; ½ teaspoon ground nutmeg; 2 ½ cups evaporated milk; 1 egg (for egg wash); 1 tablespoon water (for egg wash)

Pumpkin Slab Pie

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Pumpkin Slab Pie is the perfect fall dessert that serves a crowd. Made with a buttery homemade crust and a creamy spiced pumpkin filling, this pie is baked in a sheet pan and is ideal for holidays like Thanksgiving.

Author: Emily
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12–20 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled
6–8 tablespoons ice cold water
4 large eggs
1 ½ cups granulated sugar
2 (15-ounce) cans pumpkin puree
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 ½ cups evaporated milk
1 egg (for egg wash)
1 tablespoon water (for egg wash)

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Instructions

In a medium bowl, combine flour and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough holds together. Wrap and chill for 1–2 hours.
Roll the dough into a ¼-inch thick rectangle and fit it into a quarter-sheet or jelly roll pan. Trim and crimp edges.
In another bowl, beat eggs and sugar until dissolved. Add pumpkin puree, salt, cinnamon, ginger, cloves, and nutmeg. Stir in evaporated milk until smooth.
Pour the filling into the crust. Brush the edges with egg wash.
Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (180°C) and bake for 25–30 minutes more, until the center is set.
Cool completely at room temperature before slicing and serving.

Notes

Blind baking the crust is optional but helps keep the bottom crispy.
Use canned pumpkin puree for consistent results.
Substitute brown sugar for a deeper flavor.
Wrap and refrigerate leftovers for up to 4 days.
Freeze individual squares for longer storage—up to 2 months.

Find it online: https://recipeshots.com/pumpkin-slab-pie-dessert-recipe/