Slab Pumpkin Pie

One of the greatest pies of all time, pumpkin pie, in a sheet form that you will be able to eat for days after the big Harvest dinner.

I love pumpkin pie like I've said in several of my other blog post. I could eat pumpkin pie or pumpkin spice anything 365 days out of the year. Its just the perfect kind of pie.

Pumpkin pie happens to be my families favorite pie as well and we never have anything leftover from Harvest dinner and we don't have any left to eat with out left over ham or turkey. That is why this year I decided to make a slab pie.

I have already made other pumpkin spice or pumpkin post in the last couple of months. You should go check this out. Marble Pumpkin Spice Cheesecake, Mini Pumpkin Hand Pies, Pumpkin Spice Cookie Cake, Pumpkin Spice Cheesecake Pop Tarts, Pumpkin Spice Sugar Cookies, Pumpkin Spice Pound Cake, Slow Cooker Pumpkin Butter, Pumpkin Spice Syrup, and Pumpkin Spice Extract.

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Pumpkin Slap Pie

Time

Prep: 15 minutes

Chilling: At least 2 hours or overnight

Baking: 25 to 30 minutes

Ingredients

Pie Crust

1 lb (2 cups, 4 sticks) Unsalted Butter, frozen

4 1/2 cups Unbleached All Purpose Flour plus a little for dusting

2 teaspoons Fine Sea Salt

5 tablespoons Granulated Sugar

1 cup to 1 1/4 cup Cold Water

Pumpkin Filling

30 ozs (3 3/4 cup) Pumpkin Puree 

4 large eggs, room temperature

1/2 cup Milk

1 1/2 cup Dark Brown Sugar, packed

2 Tablespoon Ground Pumpkin Spice or

1 Tablespoon Ground Cinnamon

1 teaspoon Ground Ginger

1/2 teaspoon Ground Clove

1 teaspoon Ground Nutmeg

1/2 teaspoon Ground All Spice 

1/2 teaspoon Ground White Pepper, optional

1 tablespoon Vanilla Extract

1 teaspoon Fine Sea Salt
Whipped Cream

Pie Crust

1. In a large bowl, combine flour, sea salt and sugar together. With a box cheese grater, shred the four sticks of butter into the flour in the large eyelet side.

2. Gentle incorporate the butter and flour mixture together with your hands. Slow add cold water 3 tablespoons at a time until dough can hold together.

3. Divide into two halves and wrap in cling wrap. Chill in the refrigerator or freezer for at least 2 hour or overnight.

Pumpkin Filling

4. In a separate bowl, whisk pumpkin puree, vanilla extract, spices, brown sugar and sea salt.

5. Slowly add one egg at a time to the pumpkin pie mixture then add in milk.

Assemble
6. Roll chilled pie crust out with a little a flour. Transfer pie crust to nonstick 10 by 15 medium size cookie sheet or jelly roll pan letting a little of the crust hangover the side. Press a fork along the edges and place crust in the refrigerator.
7. Preheat oven to 350 degrees.
8. Pour pumpkin filling into prepared pie crust and bake for 25 to 30 minutes or until filling is just set.
9. Let pie cool for 45 minutes to 1 hour before serving on a wired rack.
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