This Pumpkin Slab Pie is an easy, delicious, and fun way to serve pumpkin pie. It’s unique shape and fun design is interesting, but still serves that pumpkin pie flavor everyone loves.
Pumpkin pie is a quintessential fall dessert that many of us both crave and appreciate this time of year. Today, I’m showing you how to create that classic flavor in a beautiful and different way with this Pumpkin Slab Pie.
Pumpkin Slab Pie:
It’s a fun day here on Inspired by Charm as I’ve teamed up once again with my “Tastes of the Season” blogger friends to share my recipe for Pumpkin Pan Pie as well as links to 17 more seasonal pumpkin-inspired recipes.
Need fall baking inspiration? Look no further. Everyone is linked up below. (And, in case you missed it, you can also check out our collection of apple-inspired recipes here.)
How to Make Pumpkin Slab Pie:
A Pumpkin Slab Pie (also known as a pan pie) isn’t new or revolutionary. However, one of my favorite things about recipe creation is putting my personal spin on things. Making it Inspired-by-Charmesque, so to speak.
Of course, I started things off with my go-to pie crust. I rolled out about 3/4 of the recipe, which gave me enough to cover the bottom and sides of a half sheet pan (lined with parchment).
The crust is then pre-baked a bit to keep it from getting soggy once that glorious pumpkin filling is added.
I rolled out the remaining pie dough and cut out circles in various sizes. (As you can see, I didn’t have circle cookie cutters so I just used lids from things in my kitchen. It worked great.) I thought this would be a fun way to decorate the top of the pie and give it a modern twist. I also pre-baked these so that they would sit nicely on top of the pie. (Since they wouldn’t be baked with the pie the entire time it was in the oven so I also wanted to ensure the dough would be baked thoroughly.)
Once the crust was ready, I mixed my pumpkin filling, spread it out over the crust, and placed the pie back in the oven. The pie takes about 30 minutes in total to bake. About 20-25 minutes into the baking, I added the pie crust circles in a random pattern to the top of the pie filling. This was a good time because the filling had started to set, allowing the circles to sit on the top rather than sinking into the filling.
And that’s it. After the pie cools, you can slice it any way you like. I went with triangles for a more modern vibe. Plus it looks pretty.
A scoop of fresh homemade whipped cream with a sprinkle of cinnamon finishes things off. (If you need a homemade whipped cream recipe, you can grab mine here.)
The BEST Pumpkin Slab Pie:
Voila, a perfect fall dessert in a whole new way.
If you liked this pumpkin recipe, you’ll also love:
- Pumpkin Spice Cream Horns
- Pumpkin Whoopie Pies
- Pumpkin Muffins with Maple Glaze
- Pumpkin Cinnamon Rolls
- Pumpkin Spice Latte Cookies
Don’t those dots of pie crust make this Pumpkin Pan Pie look interesting and modern?
Oh, and because I know someone will ask, the black and orange napkins are from Grandin Road. You can find them here.
I hope you enjoyed this Pumpkin Slab Pie recipe and will give it a try this fall.
- 1 IBC's Go-To Pie Crust recipe*
- 1 can (15-ounce) pumpkin puree
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 4 eggs lightly beaten
- 1 1/2 cups half-and-half
- Homemade whipped cream and cinnamon for serving
Begin by preheating your oven to 400 degrees F. Then line a 15x10-inch baking pan with parchment paper. Reserve about 1/4 of the pie dough. Roll out the rest in a16 x 11-inch rectangle. Place the dough in the prepared baking pan, cutting off any excess dough. Cover with foil and bake for 10 minutes. Remove foil.
In the meantime, roll out the remaining dough to about a 1/8-inch thickness and cut out circles in various sizes. Place the cut circles on a parchment-lined baking sheet and bake for about 5 minutes. Remove from oven before any browning appears.
In a large bowl, combine the pumpkin, brown sugar, spices, salt, eggs, and half-and-half. Stir until just combined.
Pour the pumpkin filling into the partially baked pie crust and bake for about 30 minutes. (A knife inserted near the center should come out clean when fully baked.) About 20-25 minutes into baking, randomly place the pre-baked pie crust circles on the top of the pumpkin filling.
Allow the pie to cool completely on a wire rack. To serve, slice, plate, and top with homemade whipped cream and sprinkle of cinnamon.
For lots more pumpkin-inspired recipes, be sure to click through all of the delicious things below. I’m certain you’ll find a few more must-try recipes. Enjoy your fall baking!
Pumpkin Custard Pie with Gingersnap Crust by Ella Claire | Pumpkin Chocolate Chip Cream Cheese Bread by Nest of Posies | Pumpkin Creme Brûlée by Maison de Pax | Pumpkin Cake with Creme Cheese Frosting by Dear Lillie | Pumpkin Tomato and Bacon Soup by Craftberry Bush
Spiced Pumpkin Pancakes by Boxwood Avenue | Paleo Pumpkin Chili by Nesting with Grace | Pumpkin Ginger Molasses Cookies by anderson + grant | Pumpkin Baked Brie en Croute by French Country Cotage | Nina Hendrick Design Co.
Pumpkin Pecan Chocolate Chip Cookies by A Burst of Beautiful | Maple Glazed Pumpkin Hand Pies by Love Grows Wild | Pumpkin Patch Muffins by House 214 | Pumpkin Maple Pancakes by Finding Home Farms | Miniature Pumpkin Tarts by Zevy Joy
Oatmeal Pumpkin Chocolate Chip Cookies by Miss Mustard Seed | Pumpkin Toffee Cupcakes with Salted Caramel Frosting by My Sweet Savannah | Pumpkin Pan Pie by Inspired by Charm