Skip to Content
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Pumpkin Slab Pie

By Megan DeKok
Created January 10, 2017
These pie bars, with a streusel crunch and pumpkin-y soul, will win the hearts of even the pickiest pie eaters.

Once it starts to get chilly outside, I get the itch to add pumpkin to everything from pizza crust to cinnamon rolls, muffins to oatmeal. But as nuts as I am about pumpkin, I’ve never been big on pumpkin pie…until I came up with this version. It’s packed with pumpkin flavor, but loads easier to make and to serve, making it perfect for potlucks or family get-togethers. Simply slice it up like brownies and call it a day! And since it lasts well (when stored in the fridge), you can even make it a couple days ahead of time. (Really!) Here’s how it’s done.

Start by making the crust. You can go the scratch route or thaw and use a package of Pillsbury pie crusts. Roll the pie-pastry dough out into a large rectangle, big enough to cover the bottom of a 18 x 13 foil-lined rimmed baking sheet. Do your best not to stretch it, but rather fit it into the pan. 


Next, whisk together filling ingredients (the exact list of ingredients is below!) and pour over the crust. Make and sprinkle with the streusel.


Bake for 30-45 minutes or until set. Don’t worry if the streusel appears to be drowning in the oven. I thought it was a goner, but it reappeared at the end of the bake time.


Once the pie has cooled, store it in the fridge ‘til you’re ready to serve.