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Pumpkin Slab Pie is the easy way to serve pie to a crowd. This Thanksgiving pie bars are easy to make in a sheet cake pan.

Who is ready for all things fall and pumpkin? I am! And one of the first recipes my kids request each year is pumpkin pie. They actually request it all year round, but this is the time when I can’t resist fulfilling their wishes.

It’s fun to take a classic recipe and turn it into something just a little different like a slab pie. Grab your jelly roll pan and let’s make this easy pumpkin pie bars recipe!

overhead view of pumpkin slab pie with one piece on a spatula

What you’ll love about this recipe:

Use store bought crust or homemade crust.
Feeds a crowd. It’s perfect for parties!
Easy homemade pumpkin pie filling.
Bakes in 30 minutes.
Classic pumpkin flavor!

Ingredients for Pumpkin Slab Pie:

All-purpose flour: We’ve not tried this with alternative flours, but an all-purpose gluten free flour would most likely work.
Refrigerated pie crusts: Make sure to purchase the rolled pie crust and not the pie crust that are already in a pie pan. If you wanted to make pie crust from scratch, you could also do that as well. Click here for our Grandma’s pie crust recipe.
100% pure pumpkin puree: Don’t use pumpkin pie filling!
Heavy cream: You can substitute the heavy cream for evaporated milk if you prefer.
Whole milk: Using whole milk will provide a creamier pie filling. You could probably get away with using 2% milk, but I wouldn’t recommend using skim milk.
Large eggs
Light Brown sugar
Maple syrup: This adds amazing flavor!
Salt
Spices: I use ground cinnamon, ginger, and nutmeg for my spices. I also throw in a some pumpkin pie spice to boost the flavor.You could also substitute 3-4 teaspoons of our pumpkin pie spice.

What pan should I use for a slab pie?

The easiest pan to use for a large slab pie is a 10×15″ jelly roll pan. This is also sometimes called a sheet cake pan. It has low 1″ sides which allows the pie to have a gorgeous presentation.

Tips for Making Pumpkin Slab Pie

Stack the pie crust circles on top of each other, then roll in a rectangle. We found that about 2 ½ pie crusts worked well, but for ease, you can use three crusts and use any excess to decorate the top of the pie if desired.
It’s ok if the bottom of the crust isn’t smooth and pretty. It will get filled with pie filling and still taste amazing! Just make sure the pie crust comes up the sides of the pie pan so that the pie filling stays in the crust.
Whisk the filling in a bowl simply using a hand whisk. No stand mixer or hand mixer needed!
Be careful transferring the pie to the oven. It can be tricky because the pan is large and shallow.
You know the pie is done when a tester comes out clean when inserted in the center and the pie is no longer jiggly.
For the cleanest pie pieces, wait until the pie is cooled to slice.

Can I use this filling to make a regular pie?

Yes, the pie filling can be used in a typical pumpkin pie. The filling should make enough to fill two round pumpkin pie crusts. Follow the mixing and cooking directions in the original recipe and cook for 35 to 45 minutes or until the filling no longer jiggles or a tester comes out clean.

How do I store pumpkin pie?

Your pumpkin slab pie should be stored in the refrigerator for up to five days. Due to the cream and eggs in the mixture, it should be refrigerated as opposed to being left out on the counter top.

Can you freeze pumpkin pie?

You can also make the pumpkin slab pie ahead of time and freeze it. In order to thaw out your pumpkin slab pie, move your frozen pie into the refrigerator overnight. Leaving it thawed at room temperature can cause the pie to weep and release excess fluid.

Pumpkin Slab Pie

5 from 5 votes

Pumpkin Slab Pie is the easy way to serve pie to a crowd. This Thanksgiving pie bars are easy to make in a sheet cake pan.

Servings 16

Prep Time 15

Cook Time 30

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Ingredients

All-purpose flour for dusting
2-3 rolled refrigerated pie crusts
30 ounces 100% pure pumpkin puree (2 15 ounce cans)
1 ¼ cups heavy cream
1 ¼ cups whole milk
4 large eggs
1 ½ cups light brown sugar
2 tablespoons real maple syrup
¼ teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
whipped topping optional topping

Instructions

Preheat oven to 400 degrees Fahrenheit and have a 15x10x1-inch jelly roll pan ready.
Lightly flour a work surface.
Unroll the pie crusts on top of each other on the floured work surface. Depending on how thick you want your pie crust, use 2-3 crusts. I found that I preferred using 2 ½ pie crusts to get the thickness I liked.
Roll crusts into an 18×12-inch rectangle. Transfer the crust to the prepared pan.
Firmly press the crust into the pan. Focus on the bottom, corners, and sides to prevent bubbling.
Tuck extra crust at the top edges underneath. Crimp or flute the edges. Set aside.
Whisk the pumpkin puree, cream, milk, eggs, both types of sugar, maple syrup, salt, and spices together in a large bowl until smooth.
Pour the filling into the crust. Bake for 30 minutes or until a tester comes out clean when inserted in the center and the pie is no longer jiggly.
Cool the pie completely before slicing. Serve with whipped topping if desired.

Notes

The calories shown are based on the pie being cut into 16 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**