Marianne Martinez
Pumpkin pie is a beloved dessert, but sometimes you need more than just a regular pie—you need a slab pie. Pumpkin slab pie is a great option for feeding a crowd, and it's easy to make. This guide will show you how to bake a delicious and simple pumpkin pie in a 13x9 pan, with a few tips and tricks to ensure your pie turns out perfectly. Whether you're hosting a holiday gathering, a potluck, or a large family dinner, this slab pie recipe will be a surefire hit!
| Characteristics | Values |
|---|---|
| Type of pie | Slab pie |
| Pan size | 10x15 inches |
| Pan type | Jelly roll pan, shallow cookie sheet, or sheet pan |
| Number of servings | 16-24 |
| Crust | Pie dough, homemade or store-bought |
| Crust preparation | Refrigerate for at least 30 minutes before use |
| Filling preparation | Combine eggs, sugar, pumpkin puree, spices, and evaporated milk |
| Baking temperature | 350-425°F |
| Baking time | 35-60 minutes |
| Cooling time | At least 1 hour |
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What You'll Learn
Prepare the slab pie crust
Pumpkin slab pie is a great dessert option for a large group of people. It is essentially a traditional pumpkin pie recipe baked in a rectangular pan, resulting in a higher crust-to-filling ratio. The pie can be made in a 13x9-inch pan, but you may have some leftover filling or crust. Here is a guide to preparing the slab pie crust:
Firstly, make your pie crust dough by mixing together flour, sugar, salt, and cubed cold butter. You can use a Kitchenaid-style mixer or a hand mixer for this step. Once the mixture reaches a 'grainy' consistency with clumps, gradually add ice water. Continue mixing until a dough ball forms. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes to chill the dough. Chilling the dough will make it easier to roll and shape later on.
After the dough has chilled, remove it from the refrigerator. Cut off about 25% of the dough from one end and set it aside. You can wrap and refrigerate this smaller piece of dough to use later for decorative toppings. Place the larger section of dough on a well-floured piece of wax paper. Use a rolling pin to roll out the dough into a large rectangle that is slightly bigger than your pan and about 1/4 inch thick.
Carefully flip the dough over onto a 10x15-inch jelly roll pan or a shallow cookie sheet. Peel off the wax paper and trim away any excess dough hanging over the sides. Roll the edges of the dough underneath and crimp them with a fork to create a decorative edge. At this point, you can optionally blind-bake the crust, although it may be tricky due to the large size of the pan.
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Make the pumpkin pie filling
Pumpkin pie filling is typically made by combining eggs, sugar, pumpkin puree, and spices such as cinnamon, ginger, cloves, and nutmeg. Some recipes also call for evaporated milk, butter, and salt. To make the filling, start by beating the eggs and sugar together in a medium bowl until the sugar is dissolved. Then, add in the pumpkin puree and spices, mixing until well combined. Slowly add in the evaporated milk, if using, and mix until the filling is smooth and lump-free.
For a more detailed explanation of how to make the pumpkin pie filling, here are the steps:
Begin by gathering your ingredients: eggs, sugar, pumpkin puree, ground cinnamon, ginger, cloves, nutmeg, and evaporated milk. You will also need a medium-sized bowl and a whisk or spatula for mixing.
In your bowl, combine the eggs and sugar. Beat the eggs vigorously until the sugar is completely dissolved and the mixture is smooth. This step is important as it ensures that your filling will have the proper texture and consistency.
Next, add in the pumpkin puree. Canned pumpkin puree is a convenient option and will give you a consistent result, but you can also make your own puree if you prefer. Gradually mix the pumpkin puree into the egg and sugar mixture until it is fully incorporated.
Now it's time to add your spices. Measure out the ground cinnamon, ginger, cloves, and nutmeg, and stir them into the pumpkin mixture. These spices add the iconic fall flavour to your pumpkin pie, so don't skip this step!
Finally, it's time to add the evaporated milk. Slowly pour it into your filling mixture while stirring continuously. The evaporated milk will give your filling a creamy texture and help to bind all the ingredients together. Keep mixing until your filling is smooth, with no lumps or clumps.
And that's it! You've now created a delicious pumpkin pie filling that is ready to be poured into your prepared pie crust. Remember to follow the baking instructions for your specific recipe, as the baking time and temperature may vary depending on the size and type of pan you are using. Enjoy your homemade pumpkin pie!
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Roll out the dough
Once your dough is ready, take it out of the refrigerator. Cut off about 25% of the dough from one end and place the smaller piece back in the fridge. Place the larger piece of dough on a well-floured piece of wax paper.
Use a rolling pin to roll out the dough into a large rectangle that is slightly larger than your pan and about 1/4 inch thick. You can roll it out to a size of 12x17 inches, or 18x12 inches, depending on your pan size.
Carefully flip the dough over onto a 10x15-inch jelly roll pan or cookie sheet and peel off the wax paper. Roll the edges of the dough under and crimp with a fork. You can trim any excess dough from the edges.
If you have any leftover dough, you can roll it out and cut it into leaf shapes using cookie cutters. Bake these leaves separately and place them on top of the baked pie as decoration.
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Bake the pie
First, make your pie crust. In a large bowl or food processor, mix butter, sugar, salt, and flour. Gradually add ice water to the mixture until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
Next, roll out the chilled dough onto a floured surface. You want to roll it out into a large rectangle that is slightly bigger than your pan and about 1/4 inch thick. Place the dough into your 13x9-inch pan, trim any excess, and crimp the edges if desired.
Now, it's time to make the pumpkin pie filling. In a medium bowl, combine eggs and sugar. Beat the eggs until the sugar is dissolved. Then, add in the pumpkin puree, salt, and spices such as cinnamon, ginger, cloves, and nutmeg. Slowly add the evaporated milk and mix until the filling is smooth and lump-free.
Pour the pumpkin pie filling into the prepared crust and smooth the top with a spatula. Some recipes suggest brushing the edges of the crust with an egg wash at this point.
Let the pumpkin pie cool for at least an hour or until it reaches room temperature. This step helps prevent cracks in the pie, which can be caused by a drastic change in temperature. You can also chill the pie in the refrigerator until ready to serve.
Finally, slice the pie into squares and serve with your desired toppings, such as whipped cream, vanilla ice cream, or additional pie crust shapes. Enjoy your homemade pumpkin pie!
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Decorate the pie
Once your pumpkin pie is baked and fully cooled, it's time to decorate! Here are some ideas to make your pie look as good as it tastes:
Cream Cheese Frosting
A popular way to decorate a pumpkin pie is with cream cheese frosting. You can pipe a design onto the pie using a small round decorating tip and a piping bag. If you have a revolving cake stand, use it to easily rotate the pie as you work. Practice your design on a paper towel or plate first, then start with the larger shapes of your design, filling in with smaller shapes afterward.
Pie Crust Cutouts
Use leftover pie dough to cut out shapes like leaves, pumpkins, or other fun fall icons with cookie cutters. You can place these in the center of the pie or on top of each slice. For a pumpkin pie baked in a 13x9 pan, you could cut out 24 shapes and bake them on a separate baking sheet for 5-10 minutes until golden, then place one on each slice.
Whipped Cream
Top each slice of pie with a dollop of whipped cream, or pipe whipped cream roses onto the pie. You can also add some crunch and extra surprise by topping the pie or each slice with chopped walnuts and a dollop of whipped cream.
Candy
Garnish your pie with cute pumpkin candies, a single candy corn, or orange sprinkles.
With these decorations, your pumpkin pie will not only taste delicious but also look amazing!
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Frequently asked questions
A 10x15-inch jelly roll pan is the best option for making a slab pumpkin pie. This size pan will allow you to make enough for a crowd without having to adjust the recipe.
Different recipes suggest varying oven temperatures, ranging from 350°F to 425°F. However, most recipes recommend baking the pie at 375°F for 35-45 minutes.
Combine eggs and sugar in a bowl and beat until the sugar is dissolved. Then, add pumpkin puree, salt, and spices such as cinnamon, ginger, cloves, and nutmeg. Finally, slowly add evaporated milk and mix until smooth.
Cracks can form due to a drastic change in temperature. To avoid this, keep the pie in the oven as it cools down. Turn off the oven and leave the pie inside until it reaches room temperature.
