Pumpkin Slab Pie

Pumpkin slab pie is a perfect choice for holidays and fall gatherings. With a creamy filling, flaky crust and festive toppings, it’s a cozy treat everyone will love.

You may also like cherry slab pie, strawberry slab pie, mini strawberry pies, mini pumpkin pies, pumpkin chiffon pie, and pumpkin crunch bread.

Why You’ll Love It           

Perfect pie for a crowd: Great for potlucks, parties or large family dinners.
Faster to bake: Thinner filling sets quicker than traditional pie.
Simple ingredients: Most of what you need is already in your pantry.
Easy to decorate: Use cookie cutters for a fun and festive topping.
Classic flavor: Spiced pumpkin filling is rich and comforting.

Pumpkin Slab Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Refrigerated pie crusts: A convenient shortcut for a buttery, flaky base.
Pumpkin puree: Gives the pie its signature smooth texture and earthy flavor. Don’t use canned pumpkin pie filling which is already sweetened and spiced. I used this organic pumpkin puree.
Evaporated milk: Adds creaminess without making the filling too heavy.
Milk: Lightens the texture and balances the richness.
Light brown sugar: Adds deep sweetness with a hint of molasses.
Eggs: Help bind the filling for a smooth, set texture.
Ground cinnamon: Brings warm, familiar spice to the pie.
Ground ginger and cloves: Add depth and warmth to the spice blend.
Salt: Enhances all the sweet and spiced flavors.
Milk (for brushing): Helps crust decorations brown and shine.
Sanding sugar: Adds a light sparkle and crunch to the topping.

How to Make Pumpkin Slab Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the crust: Roll out and fit 3 crusts into a greased jelly roll pan or high sided baking sheet.
Mix the filling: Whisk together canned pumpkin puree, milk, sugar, eggs and spices in a large bowl.
Assemble the pie: Pour the filling into the crust and smooth the top.
Bake the pie: Bake until the center is set and the top is golden.
Make decorative topping: Cut shapes from remaining dough, brush with milk and sugar, and bake. Let the pie cool completely.
Finish and serve: Place decorations around the edge and slice to serve.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free pie dough.
Use homemade pie crust: Double your favorite pie crust recipe to replace refrigerated dough.
Try different milk: Swap dairy milk for oat, almond or coconut milk.
Pumpkin puree: Substitute sweet potato puree.
Use another sugar: Use dark brown sugar or white sugar if you prefer a lighter sweetness.
Add extra spice: A dash of nutmeg or pumpkin pie spice boosts the flavor.
Decorating the pie: Instead of pressing the pastry decorations into the pie, top the pie with whipped cream and add them on top of that. You can use regular sugar instead of sanding sugar for a similar touch of sparkle.

Serving Suggestions

Appetizers: Begin your meal with ham and broccoli crescent cups or Italian lentil soup.
Main dishes: Enjoy smoked turkey breast with garlic butter fondant potatoes, roasted acorn squash and bacon-wrapped green beans.
Dessert: Enjoy a square of pumpkin slab pie for dessert, perhaps with some whipped cream on the side.

How to Store Slab Pumpkin Pie

Store: Store any leftover pumpkin slab pie in an airtight container in the refrigerator for up to 4 days.
Freeze: To freeze, slice the cooled pie into squares and wrap each piece tightly in plastic wrap followed by aluminum foil or place in a freezer-safe container. It will keep well in the freezer for up to 2 months.
Thaw: Thaw in the fridge overnight before serving.