pumpkin rub pie

You can feed this pumpkin slab pie to a small group of friends and family. Homemade, buttery, flaky puff pastry is filled with creamy, perfectly spiced pumpkin pie. This holiday season, try this simple method to make pumpkin pie from scratch on a sheet pan, which couldn’t be easier or more delicious. You will get 12-16 squares.

If you had asked me a few years ago what my favorite Thanksgiving pie was, I would have confidently answered. pecan.

Without a doubt, the best pie of all. But now I’m not sure. I mean, pumpkin. Over the years, it has grown on me. Sweet but not too sweet. And I quite like the creaminess contrasted with the flaky buttery texture. So hello? Whipped cream! Plus, it’s the perfect dessert to pair with coffee.

This year I wanted to try making a pumpkin slab pie because a) it feeds more and b) it’s much easier.

A regular round pumpkin pie isn’t that hard, but if you want to make a pie without much effort, a slab pie is the way to go. The dough recipe is easy, just throw everything into the food processor. The contents are also very easy, just put everything in one bowl and mix. But the number one reason I prefer making pumpkin slab pie over regular pie is because I don’t have to use rectangular utensils and try to serve a triangular pie from a round pie plate. Why bother with this?

That’s trivial.

To make this Pumpkin Slab Pie you will need:

Once you’ve made your pie dough, we recommend shaping it into a rectangle before wrapping it in plastic wrap. This will make it easier to stretch it into that shape. Then let the dough rest in the refrigerator for 30 minutes.

Next, let the dough rest and place it on a lightly floured surface.

Roll it out into a 12 x 15 rectangle about 1/8 to 1/4 inch thick. This should fit a quarter sheet pan (10 x 13 x 1).

Then cut off the excess, leaving a 1-inch overhang. You can save the scraps, cool them, then re-roll them, stamp them, or cut out fun seasonal shapes.

Next, push the overhang into the pan and pinch to form a dough. Return the crust to the refrigerator to chill or chill for 15-20 minutes.

Preheat oven to 375°F (or 190°C).

Once the dough has cooled and the oven is preheated, place a piece of parchment paper into the dough, weigh it down with ceramic pie weights or dried beans, and partially bake for 15 to 15 minutes. Next, lower the oven temperature to 350° and use oven mitts to move the oven rack to the lower third of the oven.

Meanwhile, make the filling. Pumpkin pie filling is very easy. In a mixing bowl, measure and add 1-3/4 cups pumpkin puree and 1-2/3 cups half-and-half, 2 large eggs, 1/2 cup granulated sugar and 1/4 cup light brown sugar, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon vanilla extract.

Whisk it and pour in half and half.

Whisk one last time and add the half & half.

Ah, this is exactly the moment. I just realized I forgot to partially bake the crust (insert crying emoji).

Why is it important to baste the crust?

Not really. Especially when it comes to custard pie recipes, where you don’t want the bottom crust to be soggy. Look at these pictures and you’ll see why I recommend doing this step. But hey, things happen. People forget things. 😂

Then slide the pie onto a rack in the lower third of the oven and bake for 30 to 40 minutes, or until the pie is set and the crust is golden brown.

If you notice that the edges of the crust are starting to brown too quickly, take a length of aluminum foil from the pan, fold it in half, and cut it into a wide rectangle. Then spread it out and place it on top of the pie. Additionally, the filling is exposed, but the crust is not.

It depends on how many people you’re serving or how big the pieces are. I like to cut the pie into 12 squares. Enjoy with whipped cream and coffee.

Always coffee. (:

P.S. Don’t forget to pare the dough. Don’t be like me.

enjoy! If you try this pumpkin rub pie recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on November 2, 2018 and has been updated with clear and concise instructions, new photos, and helpful information.