Pumpkin Slab Pie

Pumpkin Slab Pie for a Crowd

Contributor: Jenn Dempsey

Having a big gang over for Thanksgiving? Don’t panic, there’s no need to make multiple pies. This one Pumpkin Slab Pie feeds up to 24 people. Yowzers!

  • Author: Jenn Dempsey
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


Units Scale


  • 3 cups all-purpose flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 and 1/2 cups shortening
  • 1 large egg
  • 5 Tbsp. ice cold water
  • 1 Tbsp. white distilled vinegar
  • Baking spray


  • 1 can (15 oz.) pumpkin purée
  • 1 can (12 oz.) evaporated milk
  • 2 large eggs
  • 3/4 cup sugar
  • 1 and 1/2 tsp. pumpkin pie spice (here’s our recipe)
  • 1/2 tsp. salt



  1. Combine flour, sugar, and salt in a large bowl. Using a pastry cutter cut in shortening until mixture resembles coarse meal. Add in egg, water, and vinegar and gently mix together until dough is formed. Wrap dough in plastic wrap and chill for about 15 minutes.
  2. Preheat oven to 350ºF. Lightly spray a 10x15x1-inch jelly roll pan with cooking spray and set aside.
  3. Once dough has chilled, roll dough on a generously floured surface into a 12×17-inch rectangle. Using a spatula carefully lift dough and transfer to prepared baking sheet.
  4. Press the dough into the bottom and sides of pan. Tuck any excess dough in and pinch edges together as desired.


  1. In a medium bowl, mix pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth and blended. Pour filling into prepared pie crust.
  2. Bake for 35-40 minutes until center is set. If edges of crust become too dark, cover the edges with aluminum foil.
  3. Allow pie to cool for at least 1 hour. Once cool, cut into squares.