![Southern Living Pumpkin Slab Pie with Cinnamon-Maple Whipped Cream in the pan to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/dg2GKv34fLKcxKBybm-m7Ay8ino=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27573_POC_PumpSlPie_109-98558191baa8447ba517e870d6540805.jpg)
Victor Protasio, Chelsea Zimmer, Christina Dailey
There might be arguments about the best pie flavors, topping or no topping, double crust or single, but there isn't much argument about the need for a pumpkin pie on the Thanksgiving dessert spread. If it isn't a requirement, it should be. And if you're feeding a big family—a really big family even—then this pumpkin pie is the one you need.
Our pumpkin slab pie feeds 18. It's the ideal dessert when your family loves having one or two slices after their holiday meal but you really don't want to roll and crimp quite so many piecrusts. Like its apple slab pie and Key lime slab pie cousins, this pumpkin slab pie will surely elicit the oohs and ahhs—and gratuitous expressions of appreciation from those who get a slice.
And if classic pumpkin pie is a little too vanilla for your crew, consider one of the two variations below: Pumpkin Slab Pie With Pecan-Praline Sauce or Pumpkin Slab Pie With Pumpkin Seed Brittle.
DIY Pumpkin Puree
Roast a pumpkin and make homemade pumpkin puree instead of using canned pumpkin. One 3-lb. pie pumpkin will produce more than enough puree for this recipe.
![Southern Living Pumpkin Slab Pie with Cinnamon-Maple Whipped Cream cut on the pan to serve](https://www.southernliving.com/thmb/N3kMYtWQX9XBbMg4aerO5XjTQ2k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27573_POC_PumpSlPie_401-9b619c2b6e2c451892fbff316fdc5d21.jpg)
Victor Protasio, Chelsea Zimmer, Christina Dailey
Ingredients
Pie:
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3 (9-inch) refrigerated piecrusts, softened per pkg. directions (from 2 [14.1-oz.] pkg.)
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All-purpose flour, for surface
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4 large eggs, at room temperature
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2 (15-oz.) cans pumpkin
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1 (14-oz.) can sweetened condensed milk
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1/2 cup packed light brown sugar
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1 Tbsp. pumpkin pie spice
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1/2 tsp. kosher salt
Whipped Cream:
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2 cups heavy whipping cream
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1/4 cup pure maple syrup
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1 tsp. ground cinnamon, plus more for garnish
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1/4 tsp. kosher salt
Directions
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Prepare the Pie:
Stack 3 piecrusts on top of one another on a lightly floured surface; roll into a 22- x 17-inch rectangle. Transfer to an 18- x 13-inch rimmed baking sheet, pressing dough into bottom and sides of baking sheet. Fold excess dough under, leaving a 1/2-inch overhang. Crimp tightly, pressing over edges of baking sheet. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 425°F.
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Remove piecrust from freezer, and top with a piece of parchment paper; fill to the rim with pie weights or dried beans. Bake in preheated oven until piecrust is set and edges are lightly browned, 18 to 20 minutes. Remove parchment paper and weights, and return to oven. Bake at 425°F until center is dry to the touch, 4 to 5 minutes. Let cool on a wire rack, about 30 minutes. Reduce oven temperature to 350°F.
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Whisk eggs in a large bowl until whites and yolks are combined. Whisk in pumpkin, sweetened condensed milk, brown sugar, pumpkin pie spice, and salt until smooth. Pour pumpkin mixture into piecrust, and bake at 350°F until set, about 30 minutes. Transfer to a wire rack, and let cool completely, about 2 hours.
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Prepare the Whipped Cream:
Beat whipping cream, maple syrup, cinnamon, and salt in a large bowl with an electric hand mixer on medium speed until frothy, about 1 minute. Increase mixer speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes. Serve Whipped Cream on top of cooled Pie; garnish with additional cinnamon.
Pumpkin Slab Pie with Pecan-Praline Sauce
Follow recipe as directed through Step 3; omit Step 4. In a saucepan, combine 1 cup packed dark brown sugar, 3/4 cup unsalted butter, 6 Tbsp. heavy whipping cream, and 1/2 tsp. kosher salt. Bring to a boil over medium-high, stirring often; let boil for 1 minute. Remove from heat, and stir in 2 tsp. vanilla extract and 1 1/2 cups chopped pecans. Let cool for 5 minutes. Spoon Pecan-Praline Sauce over slices of cooled Pie.
![Southern Living Pumpkin Slab Pie with Pecan-Praline Sauce cut on a plate to serve](https://www.southernliving.com/thmb/3Cy4vjUQ5VHJj7aSLztXtUBcAOM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/PumpkinSlabPieSilo_9-4cd976e8ab5147bda27644c90a60a2c8.jpg)
Victor Protasio, Chelsea Zimmer, Christina Dailey
Pumpkin Slab Pie with Pumpkin Seed Brittle
Follow recipe as directed through Step 3; follow Step 4 if desired. Combine 1 cup raw pumpkin seed kernels (pepitas), 1/4 cup pure maple syrup, and 3/4 tsp. kosher salt in a medium bowl; toss to coat. Transfer to a parchment paper-lined baking sheet, and bake at 400°F until toasted, 9 to 10 minutes, stirring halfway through baking time. Let cool 30 minutes. Break into clusters, and scatter over cooled Pie. Top with Whipped Cream, if desired.
![Southern Living Pumpkin Slab Pie with Pumpkin Seed Brittle cut on a plate to serve](https://www.southernliving.com/thmb/4oLLWR4i6pcyezBzVFL1VxgEyl4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/PumpkinSlabPieSilo_8-1bb301c350404d0ca40a4fc804ffb2bc.jpg)
Victor Protasio, Chelsea Zimmer, Christina Dailey