Pumpkin pie is definitely one of my favorite pies. Since I make it myself, I can enjoy it all year round! When you’re serving a crowd, this slab pie is the best solution. Also, the portions are smaller after a huge Thankgiving meal.
Let’s get started!
First let’s work on making a super flaky pie dough. Start by cutting your sticks of butter. Cube them into about 10 pieces. Put the bowl in the freezer while you work on the other ingredients.
Next up, you’re going to mix up flour, salt, and sugar. Put on the paddle attachment of your stand mixer and mix on the lowest setting for a couple of seconds, just to get a good mix in.
Ok, now grab your butter! To get the flakiest crust, everything needs to be super cold, so work quickly!
Gradually put in the butter cubes into the flour mixture.
Don’t over mix the dough at this point. You just want each of the butter cubes to be slightly smashed and lightly coated with flour. As soon as the butter is all added, grab your ice cold water.
I like to prepare the cold water with ice cubes in it to make sure it’s super cold, but remember to remove the ice cubes before adding the water!
Slowly add the water and mix afterwards for a couple more seconds. Again, you don’t want to overwork the dough, mix it just so much that it gets a shaggy texture and starts clinging to the paddle mixer. Also the sides of the bowl should be streaked with flour instead of coated in flour.
If it still hasn’t reach the right consistency, add 1/4 cup more ice cold water to achieve it.
Next, quickly form the dough into a ball with your hands and wrap with plastic. Refrigerate for 2 hours minimum.
While the dough is in the fridge, mix together all your pie ingredients in a large bowl: pumpkin puree, eggs, cinnamon, sugar, nutmeg, and salt. Cover and put it in the fridge until ready
After at least 2 hours, next preheat your oven to 375 degrees.
Grab your dough and roll it out to fit the pie pan. Don’t worry if it doesn’t make it from your cutting board to the pan in one piece, you can use your fingers to mash together any separated parts.
Next grab your filling and pour it in! Use a spatula to smooth out the top.
Cook for 35-45 minutes at 375 degrees. Your pie is done when you stick a chopstick through the middle of the pie and it comes out mostly clean
Let it cool down before serving, Yum!
Pumpkin Slab Pie
- 3 sticks butter
- 4 cups flour
- 1 tsp salt
- 2 tsp sugar
- 3/4 cup ice cold water
- 1 29 oz can pumpkin puree
- 1 3/4 cup brown sugar
- 1/2 cup sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 4 eggs
Making the Pie Crust
First, cube your butter. Cut each stick into about 10 pieces or so. Place it into the freezer while you prepare the other ingredients
Combine the flour, sugar, and salt in the bowl of your stand mixer
Attach the paddle attachment and mix on the lowest setting for a couple seconds just to combine
Grab the butter from the freezer and slowly add the butter to the bowl while mixing on the stand mixer's lowest setting.
Slowly add in the ice cold water.
Mix until the dough is shaggy and starting to cling to the paddle attachment
For the dough into a ball, and place onto plastic wrap. Flatten the dough into a 1 inch or so disc, cover completed with plastic wrap and refridgerate for at least 2 hours
Pumpkin Pie Filling
In a large bowl, combine the pumpkin puree, evaporated milk, eggs sugar, cinnamon, salt, and nutmeg.
Cover and refridgerate until ready
Assembling the Pie
Preheat over to 425 degrees
Grab your pie crust. Using a rolling pin, roll out the dough until it fits the size of your pan. I used a 16×12 pan, but feel free to use one that is slightly larger or smaller, it doesn't need to be exact.
Pour the pumpkin pie mixture into the middle of the pan.
Place the pie into the oven for 15 minutes
Then lower the temperature to 325 degrees and cook for another 35 minutes