Slab Pumpkin Pie
Serves 1220 mins prep75 mins cook
This Thanksgiving, make a sheet-pan pumpkin pie, also called a slab pie, with the convenient Libby’s Pumpkin Pie recipe just doubled for greater quantity. It offers a perfect crust-to-filling ratio, making it easy to cut and serve for gatherings.
0 servings
What you need
tsp salt
tsp ground ginger
tsp ground cinnamon
cup granulated sugar
tsp ground clove
fl oz evaporated milk
can pumpkin puree
Instructions
1: Roll out 3-4 pie crusts depending on the size of your sheet pan and layer them into a greased sheet pan, pressing the edges to seal and trimming any excess. 2: Blind bake the crust by placing a second sheet pan on top filled with rice and surrounding the edges with dried black beans to weigh it down. Bake at 425°F for 10-12 minutes, then remove the weights and sheet pan. 3: Double the classic Libby’s Pumpkin Pie recipe and pour it into the pre-baked crust, spreading it evenly. 4: Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 35-45 minutes, or until the filling is set but still slightly jiggles in the center. 5: Let the pie cool at room temperature for at least 2 hours before serving.View original recipe