Pumpkin Pie Slab Recipe
Pumpkin pie slab serves a larger crowd than a typical pumpkin pie. If you host a huge Thanksgiving gathering, give this pie recipe a try.
Servings: 24 slices
Calories: 182kcal
Ingredients
- 17.6 oz pie crusts 2 crusts, thawed (if frozen) and room temperature
- 30 oz Pure Pumpkin 2 cans
- 1 cup sugar white sugar
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice
- 4 egg
- 1 ½ cup half and half
- 24 tbsp whipped cream for serving
Instructions
- Preheat oven to 350℉ and place pie crusts into a 10 x 15 x 1 baking sheet. Use a knife to cut the excess pieces in the center and press together to make a rectangle. Press excess dough into a ball and shape to cover the center gaps. Fold the crust inward around the edges.17.6 oz pie crusts
- In a large mixing bowl, add pumpkin, sugar, and spices. Mix well. Stir in 4 eggs and half and half. Mix well.30 oz Pure Pumpkin, 1 cup sugar, 1 tsp cinnamon, 1 tbsp pumpkin pie spice, 4 egg, 1 ½ cup half and half
- Pour into prepared pan and spread evenly over crust.
- Bake for 40-45 minutes or until center is set and the crust browns. Let cool completely before cutting into 24 squares and topping with whipped cream before serving. Store refrigerated and covered.24 tbsp whipped cream
Nutrition
Serving: 1slice | Calories: 182kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 107mg | Potassium: 132mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5640IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg