Pumpkin Slab Pie Recipes
PUMPKIN SLAB PIE
Pumpkin-y, cinnamon-y bars that are perfect for a party!
Provided by Megan DeKok
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- In medium bowl, mix first 3 Crust ingredients together with whisk. Add cold butter, and toss to coat. Using pastry blender or your fingertips, cut in butter, working until mixture looks like a coarse meal. Add 4 tablespoons of the ice water. Stir with wooden spoon. If still too dry, add more water, a tablespoon at a time, until dough comes together. Pat into a flat round. Wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, heat oven to 350°F.
- In small bowl, make Streusel by stirring together the first four Streusel ingredients, then rubbing butter into the mixture until it clumps together. Place in freezer.
- Roll crust dough into large rectangle. Place on foil-lined cookie sheet.
- Meanwhile, in large bowl, beat Pumpkin Filling ingredients with whisk. Spread over crust. Sprinkle evenly with Streusel.
- Bake 35 to 45 minutes or until set. Cut into squares, and serve. Cover and refrigerate leftovers.
Nutrition Facts : ServingSize 1 Serving
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
PUMPKIN CHIFFON SLAB PIE
Use whipping cream and cinnamon to make the perfect topping for this pumpkin slab pie. For even more spice flavor, chill overnight.
Provided by MrsWheelbarrow
Categories Fruits and Vegetables Vegetables Squash
Time 5h10m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Set a baking stone, baking steel, or inverted baking sheet on the center rack.
- Stir together crushed amaretti, butter, and salt in a bowl with a firm spatula, pressing mixture against bowl until well combined. Dump into a 9x13-inch quarter-sheet pan or a 9x13-inch baking pan. Pat and press mixture along sides and bottom of pan. Use a metal measuring cup to compact mixture for a smooth, firm crust.
- Bake crust on top of hot stone until lightly browned, 15 to 20 minutes.
- Meanwhile, for the filling, sprinkle gelatin over cool water in a small bowl and let stand. Fill a large bowl with ice water to make an ice bath.
- Fill medium saucepan halfway with water and bring to a simmer over medium-high heat.
- Whisk pumpkin, egg yolks, brown sugar, cinnamon, vanilla, salt, allspice, and cloves together in a large heatproof bowl until well combined. Set bowl over, but not touching the simmering water.
- Cook, stirring constantly with a rubber spatula, until mixture registers 170 degrees F (86 degrees C), about 10 minutes. Remove from heat, add gelatin mixture, and stir until melted. Set bowl over ice bath and whisk as it cools to slightly warmer than room temperature, about 85 degrees F (29 degrees C). Remove from ice bath.
- Whip egg whites in a large bowl with a hand mixer set on high until frothy. Add cream of tartar and continue whipping until whites are shiny and medium peaks form, another 3 or 4 minutes. Add 1/3 to the pumpkin mixture; stir until incorporated and mixture is lightened. Gently fold in remaining whites with a rubber spatula until no large white streaks remain. Pour into the cooled crust.
- Chill, covered, until firm, about 4 hours.
- Whip cream with a hand mixer in a large bowl, increasing speed as soft peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating until whisk leaves a trail and forms firm peaks when lifted.
- Spoon cream into a piping bag with an open tip or a zip-top plastic bag with a 1/2-inch corner snipped off. Pipe dollops of varying sizes over pumpkin filling, allowing some filling to show through. Dust with cinnamon. Cut into squares.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 30.2 g, Cholesterol 129.3 mg, Fat 22.7 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 216.6 mg, Sugar 26.1 g
More about "pumpkin slab pie recipes"
EASY PUMPKIN SLAB PIE RECIPE {FOR BIG GROUPS!} - A SPICY ...
From aspicyperspective.com
Estimated Reading Time 7 mins
- Preheat the oven to 375 degrees F. For the pie crust: In a food processor add the flour, sugar, and salt. Pulse to combine. Then cut the cold butter and shortening into cubes and place in the food processor. Pulse again until the mixture resembles small peas.
- Add 2/3 cup ice cold amaretto and pulse again. If the dough looks too dry add 1-2 more tablespoons and pulse. Dump the dough out onto a piece of plastic wrap. Press into a rectangle shape and wrap well. Refrigerate for at least 30 minutes.
- Meanwhile, use an electric mixer to beat the cream cheese on high until light and fluffy. Scrape the bowl and add a few spoonfuls of pumpkin puree and beat again. Add the remaining pumpkin puree little by little, as the mixture beats, to ensure the mixture comes together without clumps of cream cheese.
- Add in the brown sugar, followed by the egg, cream, Chinese Five Spice, and salt. Scrape the bowl again and beat until smooth.
PUMPKIN SLAB PIE - SIMPLY SCRATCH
From simplyscratch.com
Estimated Reading Time 5 mins
- Roll your pie crust out to a 12 x 15 rectangle to fit a 10 x 13 x 1 inch sheet pan. Trim and fold the edges behind itself and chill for 15 minutes.
- Preheat your oven to 375°. Once chilled, partially bake the pie crust for 15 minutes by placing parchment inside the crust and weighing it down with pie weights or dried beans. Remove and allow to cool slightly. Reduce the oven temperature to 350° and move the oven rack to the bottom 1/3 of your oven.
- In a mixing bowl, combine the pure, half & half, eggs vanilla, sugars, pie spice, salt and vanilla. Whisk until thoroughly combined.
PUMPKIN SLAB PIE RECIPE - PUMPKIN PIE - SAVORY SIMPLE
From savorysimple.net
Estimated Reading Time 5 mins
- Place the flour, sugar and salt in the bowl of a food processor, pulsing several times to combine. Add the butter and continue pulsing until the mixture resembles coarse cornmeal, with slightly larger pieces of butter here and there (those will help create a flaky crust).
- Turn the machine on and add the water, letting the machine run for as short a time as possible. You can let the machine run until the dough completely forms, but keep in mind that the less you work the dough, the flakier the crust will be. You can tell if the dough is ready by pressing some of the ingredients with your fingers. If they form a dough, you’re good to go! Turn the dough out onto plastic wrap. Press it together if crumbly, turning it over a few times as though gently kneading. Wrap tightly, flatten, and chill for at least 30 minutes.
- Once the dough is cold, place on a lightly floured surface. Keep an 18x13 rimmed baking sheet (or a very similar size) nearby. Roll out the dough, moving swiftly and turning it constantly to prevent sticking. Use the sheet pan as a visual guide; you want to leave room for a slight overhang. The dough should ultimately be thinner than a standard pie crust. (Note: if at any point the dough becomes too soft, chill for 10-15 minutes to firm it up).
- When the dough is large enough, loosely roll it around the rolling pin, then unroll it into the pan. Gently press into the corners. If there are any spaces missing dough, trim extra overhang and use that to fill in the gaps. Roll any remaining overhang inward, gently pressing it down around the edges to form the top of the crust. Place the pan in the refrigerator to chill for 20 minutes. Place an oven rack on the center shelf, and preheat the oven to 350 degrees F.
PUMPKIN SLAB PIE (FEEDS A CROWD) | SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Estimated Reading Time 7 mins
- Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Cut off about 1/4 of the dough; this will be for the pie crust leaves and the rest will be for the actual pie. Flatten both into a 1-inch thick disc using your hands. Wrap each
- Whisk all of the filling ingredients together in a large bowl. It will be a little thick. Cover and refrigerate until you need it; or refrigerate up to 3 days.
- Remove larger disc of pie dough from the refrigerator. Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18×13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10×15 inch jelly roll pan; there will be overhang on the sides. Smooth the crust out so it fits nicely into all the corners of the pan. Crimp the edges with your fingers, if desired. Brush edges lightly with the egg wash. Reserve remaining egg wash for step 6.
PUMPKIN SLAB PIE - I AM BAKER
From iambaker.net
Estimated Reading Time 7 mins
- Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.
- In a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.
PUMPKIN SLAB PIE RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 425°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 6 minutes. Reduce oven temperature to 350°F.
- Meanwhile, in large bowl, beat eggs with whisk. Beat in remaining ingredients until well blended. Pour into prebaked crust.
- Bake 33 to 36 minutes or until knife inserted in center comes out clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.
PUMPKIN SLAB PIE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
Servings 24Estimated Reading Time 5 mins
PUMPKIN SLAB PIE RECIPE - IN JENNIE'S KITCHEN
From injennieskitchen.com
Estimated Reading Time 4 mins
PUMPKIN PIE SQUARES RECIPE FOR LARGER CROWDS -A MAGICAL MESS
From amagicalmess.com
Estimated Reading Time 4 mins
PUMPKIN SLAB PIE FOR A CROWD - THE COOKFUL
From thecookful.com
Estimated Reading Time 3 mins
- Combine flour, sugar, and salt in a large bowl. Using a pastry cutter cut in shortening until mixture resembles coarse meal. Add in egg, water, and vinegar and gently mix together until dough is formed. Wrap dough in plastic wrap and chill for about 15 minutes.
- In a medium bowl, mix pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth and blended. Pour filling into prepared pie crust.
21 SLAB PIE RECIPES: APPLE, PUMPKIN, BERRY, AND HEARTY PIES
From greatist.com
Estimated Reading Time 7 mins
- Pumpkin Slab Pie. Photography courtesy of Nomlist. Traditional pumpkin pie is a must during the holidays, and slab pie is a way to enjoy the taste without having a lot of it.
- Creamy Pumpkin Pie Bars. Photography courtesy of Minimalist Baker. Going gluten-free or vegan? This pumpkin slab pie bar recipe is both, as it features an almond-oat crust.
- Apple Slab Pie. Photography courtesy of Not Entirely Average. You need a basic apple slab pie recipe if you want to stick to a tried-and-true classic.
- Crumb-Topped Apple Slab Pie. Photography courtesy of Cooking Classy. This is a variation of an apple slab pie adds crumb topping and a sweet vanilla glaze.
- Apple Pie Date Slab Pie. Photography courtesy of The Minimalist Baker. It’s a slab apple pie done a little healthier thanks to the good-for-you addition of dates.
- Bourbon Pecan Pie Bars with Shortbread Crust. Photography courtesy of The Unlikely Baker. Love a good shortbread, but want a pie (and maybe a stiff drink?).
- Chocolate Pecan Slab Pie Bars. Photography courtesy of Bake It With Love. Love traditional pie but want to add some chocolate in? This recipe for chocolate pecan slab pie bars introduces chocolate and pecans into the slab pie business.
- Peach Slab Pie. Photography courtesy of Miss in the Kitchen. Apple slab pie is a mainstay, but don’t be afraid to venture out into slab pieville with other fruit fillings at the ready.
- Blackberry Slab Pie. Photography courtesy of The View From Great Island. Try this blackberry slab pie recipe for something different while still featuring a fruit pie filling.
- Strawberry Slab Pie. Photography courtesy of Tutti Dolci. Even if it’s not berry season, this strawberry slab pie will go over well with just about any crowd.
PUMPKIN SLAB PIE TO FEED A CROWD | TASTES OF LIZZY T
From tastesoflizzyt.com
Estimated Reading Time 5 mins
- 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.
PUMPKIN SLAB PIE - EASY AND DELCIOUS FALL DESSERT RECIPE
From inspiredbycharm.com
Estimated Reading Time 6 mins
- Begin by preheating your oven to 400 degrees F. Then line a 15x10-inch baking pan with parchment paper. Reserve about 1/4 of the pie dough. Roll out the rest in a16 x 11-inch rectangle. Place the dough in the prepared baking pan, cutting off any excess dough. Cover with foil and bake for 10 minutes. Remove foil.
- In the meantime, roll out the remaining dough to about a 1/8-inch thickness and cut out circles in various sizes. Place the cut circles on a parchment-lined baking sheet and bake for about 5 minutes. Remove from oven before any browning appears.
- In a large bowl, combine the pumpkin, brown sugar, spices, salt, eggs, and half-and-half. Stir until just combined.
- Pour the pumpkin filling into the partially baked pie crust and bake for about 30 minutes. (A knife inserted near the center should come out clean when fully baked.) About 20-25 minutes into baking, randomly place the pre-baked pie crust circles on the top of the pumpkin filling.
CHOCOLATE PUMPKIN SLAB PIE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
BEST PUMPKIN SLAB PIE RECIPE - HOW TO MAKE PUMPKIN SLAB ...
From goodhousekeeping.com
PUMPKIN SLAB PIE | THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
Estimated Reading Time 4 mins
PUMPKIN SLAB PIE | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
PUMPKIN SLAB PIE | PUMPKIN SLAB PIE RECIPE, PUMPKIN SLAB ...
From pinterest.ca
16 SLAB PIE RECIPES YOU WILL SWOON OVER - TASTE OF HOME
PUMPKIN SLAB PIE RECIPES
From tfrecipes.com
PUMPKIN SLAB PIE - LOULOUBISCUIT.COM
From louloubiscuit.com
13 PUMPKIN SLAB PIE RECIPE IDEAS | FOOD, RECIPES, SLAB PIE
From pinterest.com
PUMPKIN SLAB PIE - AMATEUR RECIPES
From amateurrecipes.com
11 BEST PUMPKIN SLAB PIE RECIPE IDEAS | PUMPKIN SLAB PIE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search