Pumpkin Slab Pie With Cinnamon-Maple Whipped Cream

1. 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.

2. 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.

3. 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.

4. 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.

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.