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Pumpkin Slab Pie

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

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

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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.

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

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