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Pumpkin Slab Pie

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Pumpkin Slab Pie
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
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Pumpkin-y, cinnamon-y bars that are perfect for a party!
By Megan DeKok
Updated Sep 3, 2014

Ingredients

Crust

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup cold unsalted butter, cut into squares and chilled
  • 4 to 8 tablespoons ice water

Streusel

  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, softened

Pumpkin Filling

  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In 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.
  • 2
    In 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.
  • 3
    Roll crust dough into large rectangle. Place on foil-lined cookie sheet.
  • 4
    Meanwhile, in large bowl, beat Pumpkin Filling ingredients with whisk. Spread over crust. Sprinkle evenly with Streusel.
  • 5
    Bake 35 to 45 minutes or until set. Cut into squares, and serve. Cover and refrigerate leftovers.

Tips from the Betty Crocker Kitchens

  • tip 1
    Buy a pie crust mix, if you want! Follow directions on crust package.
  • tip 2
    Serve with bourbon-flavored whipped cream.

Nutrition

Nutrition Facts are not available for this recipe
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