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

** Prefer to see photos with a recipe? I've included a link below.**

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!

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

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!

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bon appetit