Double Crust Pumpkin Slab Pie: Perfect for Holiday Gatherings

Name: Pumpkin Slab Pie
Prep time: 30 min
Cook time: 35 min
Total time: 545 min
Ingredients: 30 ounces pure pumpkin ((2 cans)); 1 ¾ cups packed light brown sugar; 1 ½ cups heavy cream; 1 cup half and half; 4 large eggs; 2 Tablespoons cornstarch; 1 Tablespoon vanilla extract; 1 Tablespoon pumpkin pie spice; 1 ½ teaspoons salt; 4 refrigerator pie crusts ((2 boxes)); 6 Tablespoons half and half; 1 Tablespoon salted butter; 1 ¼ cups powdered sugar; 1 teaspoon vanilla extract

JUMP TO RECIPE

Simple, easy and super tasty, this double crust Pumpkin Slab Pie is a fun and absolutely delicious recipe that serves a crowd and would make the perfect holiday dessert!

PUMPKIN PIE TO SERVE A CROWD

I love slab pies because they are fairly simple to make and are perfect for serving a larger group of people. What sets it apart is that this one has a top AND bottom crust. Now you can certainly just make this with one crust but it really is a beautiful pie with both crusts. It is so easy to slice up and serve and is perfect for all you double crust lovers! This recipe is perfect for those who do not want to make multiple pies as this one will serve multiple people.

slice of pumpkin slab pie on a white plate with a bite taken out.

This was excellent. Everyone absolutely loved the double crust and it was so pretty. My new Thanksgiving go-to!
– Jane

FREQUENTLY ASKED QUESTIONS:

Do I need to do a top crust?

No. This can easily be a one crust pie recipe. It will still bake with the same times. Nothing else needs to be changed. Just don’t add the top pie crust.

Do I have to use pumpkin pie spice?

No. You can add 1 tablespoon of ground cinnamon mixed with ¼ teaspoon of ground nutmeg.

What size pan do I need?

You will be using a jelly roll pan which is 10x15x1-inch. Do not try using another size pan or else the recipe won’t turn out properly.

Can I use pumpkin pie filling?

I have not tested this with canned pumpkin pie filling. I would suggest using the filling exactly as it is written out in this recipe.

What if I don’t have half & half?

If you don’t have half and half, you can use milk in the filling and glaze – whole milk will work best.

How long does this need to set up?

The filling will need to set up for at least 6 hours or up to 24 hours. This makes it a great make-ahead recipe!

How do I store leftovers?

This can be stored in the refrigerator covered with plastic wrap or foil where it will keep for up to 1 week. You can also freeze this recipe. Wrap the pan in plastic wrap and then foil and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight. You can enjoy it cold after it has defrosted or let it sit out to come to room temperature.

slice of pumpkin slab pie being lifted up with a pie server.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

Ingredients needed: pure pumpkin puree, light brown sugar, heavy cream, half & half, eggs, cornstarch, vanilla extract, pumpkin pie spice, salt, refrigerator pie crusts, salted butter and powdered sugar.

HOW TO MAKE PUMPKIN SLAB PIE:

Preheat the oven to 425°F. In a large bowl, add pumpkin puree, brown sugar, cream, half and half, eggs, cornstarch, vanilla extract, and pumpkin pie spice.

Pie filling ingredients added to a bowl.

Whisk together until smooth and well combined, set aside.

Filling ingredients whisked together in bowl.

On a clean work surface, unroll and place two of the pie crusts on top of each other.

Two pie crusts layered on top of one another.

Roll out into a rough 18×12 inch rectangle.

Two pie crusts rolled out into one large pie crust.

Mold the crust into a 10x15x1-inch jelly roll pan, and let the excess crust overlap the sides.

Pie crust placed in the bottom of a baking pan.

Fill with the pumpkin filling but do not overfill, there may be a little filling left over, but that’s okay.

Filling poured into the bottom pie crust.

Roll out the remaining 2 pie crusts like the first two. Carefully lay this one on top of the filling. Tuck the top crust under the bottom and crimp the edges.

Top pie crust added and crimped together fluting the edges.

Cut slits in the top crust so air can escape.

Bake for 30-35 minutes, tent with foil halfway through if it looks like it’s browning too much. It is done when the crust is golden brown, and a toothpick inserted into the pie comes out mostly clean, if it is a little moist, that’s okay, but any wet filling means it needs to bake longer. Let it cool on the wire rack for 1 hour.

While the pie is baking, make the glaze. Place the half and half and butter into a small saucepan over medium-low heat, stirring occasionally. Bring to a simmer. As soon as you see any bubbles, take it off the heat.

Half & half and butter melted and whisked together in saucepan.

Allow the mixture to come to room temperature, about 45 minutes to an hour. Whisk in the powdered sugar a little at a time until fully combined, and stir in the vanilla.

Powdered sugar and vanilla whisked into the half & half and butter mixture in saucepan.

After the pie has cooled for 1 hour, glaze it all over using a pastry brush. Wait 30 minutes, and glaze again. Wait another 30 minutes and glaze one final time.