Pumpkin Slab Pie
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 ½ cup all purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter (chilled)
- 6-8 tablespoons ice cold water
- 4 large eggs
- 1 ½ cup 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
- 1 tablespoon water
Method
- In a medium bowl combine flour and salt. Add the cubed butter and mix into the flour mixture with a pastry cutter until it resembles coarse crumbs.
- Add the ice cold water a tablespoon at a time to the flour mixture until the dough comes together. If needed, add more water until everything comes tougher.
- Wrap the crust dough with plastic wrap and refrigerate for 1-2 hours.
- Once the pie dough is chilled, roll out the dough to ¼ inch thick and transfer it to a jelly roll pan or a quarter sized sheet pan. Trim excess dough from the edges and pinch to create a crimped pattern. Preheat the oven to 400°F (200°C) or 180°C if you have a fan oven.
- Blind baking makes the crust a bit crispier on the bottom. If you want to do this, line the unbaked crust with parchment paper and aluminum foil, then fill with pie weights or dried beans. You need extra pie weights, more than you'd use for a regular sized pie!
- Bake in a 400°F (200°C) oven for 15 minutes. Then remove the pie weights and the foil and paper. Pierce the crust with a fork all over to release the steam, then bake again for 10 more minutes or until the crust is firm.
- In a medium bowl, combine eggs and sugar. Beat the eggs until the sugar is dissolved.
- Next add the pumpkin puree, salt, ground cinnamon, ginger, cloves, and nutmeg.
- Gradually stir in the evaporated milk and mix until smooth and well combined.
- Pour the filling into the pie crust. Brush the edges of the crust with egg wash, and bake for 15 minutes at 400°F (200°C). Turn the oven down to 350°F (180°C), and continue baking for 25-30 minutes until the center of the slab pie is set.
- Allow the pie to cool down for at least two hours, and serve each slice with a dollop of whipped cream and ground cinnamon sprinkled on top.