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

Pumpkin Slab Pie

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.
pumpkin-slab-pie_hero

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. 

pumpkin-slab-pie_01

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

pumpkin-slab-pie_02

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.

pumpkin-slab-pie_03

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

pumpkin-slab-pie_04

Ingredients

  • Crust
    • 2 1/2cups Gold Medal™ all-purpose flour
    • 1teaspoon salt
    • 2teaspoons sugar
    • 1cup cold unsalted butter, cut into squares and chilled
    • 4to 8 tablespoons ice water
  • Streusel
    • 1cup Gold Medal™ all-purpose flour
    • 1cup sugar
    • 1/4teaspoon salt
    • 1/2teaspoon ground cinnamon
    • 1/2cup butter, softened
  • Pumpkin Filling
    • 2eggs
    • 1/2cup sugar
    • 1teaspoon ground cinnamon
    • 1/2teaspoon salt
    • 1can (15 oz) pumpkin (not pumpkin pie mix)
    • 1can (12 oz) evaporated milk
    • 1teaspoon vanilla

Directions

  • 1In medium bowl, mix first 3 Crust ingredients together with whisk. Add cold butter, and toss to coat. Using pastry blender or your fingertips, cut in butter, working until mixture looks like a coarse meal. Add 4 tablespoons of the ice water. Stir with wooden spoon. If still too dry, add more water, a tablespoon at a time, until dough comes together. Pat into a flat round. Wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, heat oven to 350°F.
  • 2In small bowl, make Streusel by stirring together the first four Streusel ingredients, then rubbing butter into the mixture until it clumps together. Place in freezer.
  • 3Roll crust dough into large rectangle. Place on foil-lined cookie sheet.
  • 4Meanwhile, in large bowl, beat Pumpkin Filling ingredients with whisk. Spread over crust. Sprinkle evenly with Streusel.
  • 5Bake 35 to 45 minutes or until set. Cut into squares, and serve. Cover and refrigerate leftovers.

View Recipe Page