As the crisp autumn air rolls in and the leaves shimmer with vibrant hues, I find myself yearning for that warm, homey scent of pumpkin pie wafting through my kitchen. This year, however, I wanted to shake things up a bit and opted for a Pumpkin Slab Pie on a cookie sheet—a twist that promises all the flavors of traditional pumpkin pie but with a fun and share-friendly flair.
Picture this: a luscious, spiced filling nestled between flaky pie crusts, ready to feed a crowd without the fuss of intricate slices. This recipe invites you to gather around the table, embracing the cozy moments of fall while creating memories that linger long after the last bite. Whether you’re hosting a holiday gathering or simply craving a slice of comfort, this easy-to-make slab pie hits all the right notes.
Join me as I take you through this delightful journey of flavors and textures—your taste buds will thank you!
Why is Pumpkin Slab Pie On A Cookie Sheet a Must-Try?
Deliciously Unique: This twist on the classic pumpkin pie lets you serve up generous portions without the hassle of slicing.
Flavorful Filling: The creamy pumpkin mixture is elevated with spices that evoke the cozy essence of fall.
Effortless Preparation: With just a few simple steps, you’ll be on your way to creating a delightful dessert that everyone will love.
Shareable Delight: Perfect for gatherings, this slab pie invites friends and family to dig in together, fostering connection through food.
Easy Cleanup: Baking on a cookie sheet means less mess and more time to enjoy with loved ones. Don’t miss out on our other pie recipes for more delicious ideas!
Pumpkin Slab Pie On A Cookie Sheet Ingredients
For the Crust
- 2 Pillsbury pie sheets – These ready-made crusts make your life easier without sacrificing flavor.
- 1 egg for egg wash – Helps achieve that golden, glossy finish on your pie crust.
For the Filling
- 1 can pumpkin pie filling – This is the star of your slab pie, providing that rich pumpkin flavor everyone loves.
- 2 eggs – These bind the filling and add a lovely creaminess to the mixture.
- 1 can evaporated milk – Enhances the silkiness of the filling, ensuring every slice melts in your mouth.
Using these simple ingredients, you’ll have a delightful Pumpkin Slab Pie on a Cookie Sheet that’s ready to wow your guests!
How to Make Pumpkin Slab Pie On A Cookie Sheet
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Preheat the oven according to the package instructions for the pie sheets. This step is crucial for achieving a perfectly baked crust that is golden brown and flaky.
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Mix the pumpkin pie filling by combining it with the 2 eggs and evaporated milk in a large bowl. Stir until the mixture is smooth and creamy, inviting all those delicious flavors to mingle.
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Place the first Pillsbury pie sheet on your cookie sheet, making sure it fits snugly and covers the bottom completely. This will serve as the foundation for your delectable filling.
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Pour the pumpkin filling mixture evenly into the pie crust, spreading it out gently with a spatula for an even layer. This will ensure that everyone gets to enjoy that rich pumpkin flavor in every bite.
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Cover with the second pie sheet and carefully crimp the edges to seal the filling inside. This step not only keeps the filling from spilling out during baking but also adds a beautiful decorative touch.
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Brush the top with the egg wash, giving it a lovely, shiny finish that will make your pie irresistible. This coat of egg wash helps achieve that coveted golden color.
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Bake according to the pie sheet package instructions, keeping an eye on it until the crust is golden brown and the filling is set. Let the aroma of pumpkin fill your kitchen for about 35-40 minutes.
Optional: Dust with powdered sugar before serving for that extra touch of sweetness.
Exact quantities are listed in the recipe card below.
What to Serve with Pumpkin Slab Pie On A Cookie Sheet?
A cozy gathering is always better with delightful accompaniments that elevate your dessert experience to new heights.
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Whipped Cream: A dollop of homemade whipped cream adds a light, airy contrast to the rich filling, making each bite feel indulgent and balanced.
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Maple Syrup Drizzle: Drizzling warm maple syrup over your pie offers a sweet, earthy note that complements the pumpkin and spices beautifully.
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Vanilla Ice Cream: The creaminess and coldness of vanilla ice cream create a delightful temperature contrast with the warm pie, enhancing your dessert experience.
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Spiced Nuts: Crunchy, spiced nuts add a delightful texture and nutty flavor that beautifully contrasts with the creamy pie filling. They’re perfect for snacking alongside!
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Cranberry Sauce: A tart cranberry sauce provides a refreshing acidity, cutting through the sweetness of the pie and offering a burst of flavor in every bite.
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Chai Tea: A warm cup of chai tea, with its warm spices and comforting characteristics, perfectly complements the fall flavors of the pumpkin pie.
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Coffee: A steaming cup of coffee provides a robust balance to the sweetness of the pie. The bitter notes enhance the pumpkin’s richness, creating a harmonious blend.
These delightful pairings will make your Pumpkin Slab Pie On A Cookie Sheet an unforgettable centerpiece for your gathering, ensuring everyone leaves with a smile!
Make Ahead Options
Preparing your Pumpkin Slab Pie on a Cookie Sheet in advance can save you precious time, making it perfect for busy dinner nights or holiday gatherings! You can mix the pumpkin filling (pumpkin pie filling, 2 eggs, and evaporated milk) and store it in the refrigerator for up to 3 days. Additionally, you can line the cookie sheet with the first pie sheet, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before adding the filling. When you’re ready to serve, simply pour in the filling, cover with the second pie sheet, brush with egg wash, and bake according to package instructions. This way, you’ll have a delicious, homemade dessert that’s just as delightful and ready with minimal effort!
Pumpkin Slab Pie On A Cookie Sheet Variations & Substitutions
Feel free to embrace your creativity and customize this delicious slab pie to suit your taste!
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Dairy-Free: Substitute evaporated milk with coconut milk for a creamy, non-dairy option that still packs a punch.
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Nutty Twist: Add 1 cup of toasted pecans or walnuts to the filling for a delightful crunch and nutty flavor that elevates your slab pie.
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Spice It Up: Enhance the warmth by adding 1 teaspoon of freshly grated ginger or a pinch of cayenne, giving your pie an exciting kick!
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Sweet Additions: Include ½ cup of brown sugar alongside the regular sugar for a deeper, more complex sweetness that pairs beautifully with pumpkin.
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Ginger Snap Crust: Instead of traditional pie sheets, use crushed ginger snap cookies mixed with melted butter for a spicy and unique crust experience.
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Chocolate Drizzle: Once cooled, drizzle with melted chocolate for a decadently sweet contrast that will surprise and delight everyone.
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Citrus Zing: Add a tablespoon of fresh orange or lemon zest to the filling for a refreshing twist that brightens the warm flavors of autumn.
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Vegan Delight: Replace eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water) for a rich, egg-free filling that everyone can enjoy.
How to Store and Freeze Pumpkin Slab Pie On A Cookie Sheet
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Room Temperature: Store your Pumpkin Slab Pie covered with a clean kitchen towel for up to 2 days to keep it fresh without refrigeration.
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Fridge: If you have leftovers, place your pie in an airtight container in the fridge for up to 5 days, ensuring it stays delicious and ready for a late-night treat.
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Freezer: To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months—perfect for a future gathering!
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Reheating: To enjoy your Pumpkin Slab Pie again, simply reheat individual slices in the oven at 350°F for about 10-15 minutes or until warmed through.
Expert Tips for Pumpkin Slab Pie
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Chill the Dough: Ensure your pie sheets are chilled before use. This helps maintain their flakiness during baking, leading to a perfect Pumpkin Slab Pie on a Cookie Sheet.
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Mix Thoroughly: When combining the filling ingredients, mix until smooth. Lumps can cause the filling to bake unevenly, affecting the texture.
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Seal Edges Well: Crimp the edges tightly to avoid any filling spillover while baking. This step locks in all that delicious flavor.
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Keep an Eye on Timing: Different ovens can vary, so start checking for doneness a few minutes before the recommended time to prevent burning.
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Serve Warm: For the ultimate experience, serve your pie warm, alongside a dollop of whipped cream or a scoop of vanilla ice cream. This enhances the flavors beautifully.
Pumpkin Slab Pie On A Cookie Sheet Recipe FAQs
How do I select the best pumpkins or pumpkin filling?
Absolutely! If you’re using fresh pumpkins, look for ones that feel heavy for their size with a hard shell and no dark spots. When choosing canned pumpkin filling, ensure it’s 100% pumpkin with no added sugars or spices for the purest flavor.
What’s the best way to store leftover pumpkin slab pie?
Very! For room temperature storage, simply cover your Pumpkin Slab Pie with a clean kitchen towel for up to 2 days. If you prefer refrigeration, place it in an airtight container, where it will stay fresh for up to 5 days.
Can I freeze pumpkin slab pie?
Absolutely! To freeze your Pumpkin Slab Pie, wrap it tightly in plastic wrap, then cover it with aluminum foil. This method prevents freezer burn and helps retain flavor, allowing it to stay good for up to 3 months.
What should I do if my pie crust is soggy?
No worries! If you notice a soggy crust after baking, consider pre-baking the pie crust for about 10 minutes before adding the filling. This technique allows the crust to set and prevents any moisture from seeping in, ensuring a delightful crunch.
Are there any dietary considerations I should keep in mind?
Yes, indeed! This recipe contains eggs and dairy from the evaporated milk, so it’s not suitable for those with egg or lactose allergies. For a dairy-free version, you can substitute the evaporated milk with almond milk or coconut cream. Always check ingredient labels for allergens!
How do I know when my pumpkin slab pie is done baking?
Great question! The pie is done when the crust is golden brown and the filling is set—it should not jiggle when you gently shake the cookie sheet. Usually, this takes around 35-40 minutes, but keep an eye on it as oven times can vary. Enjoy your baking adventures!
Mouthwatering Pumpkin Slab Pie on a Cookie Sheet Delight
Ingredients
Equipment
Method
- Preheat the oven according to the package instructions for the pie sheets.
- Mix the pumpkin pie filling by combining it with the 2 eggs and evaporated milk in a large bowl. Stir until the mixture is smooth and creamy.
- Place the first Pillsbury pie sheet on your cookie sheet, making sure it fits snugly and covers the bottom completely.
- Pour the pumpkin filling mixture evenly into the pie crust, spreading it out gently with a spatula.
- Cover with the second pie sheet and carefully crimp the edges to seal the filling inside.
- Brush the top with the egg wash, giving it a lovely, shiny finish.
- Bake according to the pie sheet package instructions, keeping an eye on it until the crust is golden brown and the filling is set.