Pumpkin Slab Pie Recipes

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PUMPKIN SLAB PIE



Pumpkin Slab Pie image

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

2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2 teaspoons sugar
1 cup cold unsalted butter, cut into squares and chilled
4 to 8 tablespoons ice water
1 cup Gold Medal™ all-purpose flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 teaspoon vanilla

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



Perfect Pumpkin Pie image

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

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

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



Pumpkin Chiffon Slab Pie image

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

8 ounces amaretti cookies, crushed
½ cup unsalted butter, melted
¼ teaspoon kosher salt
1 (.25 ounce) package unflavored gelatin
¼ cup cool water
1 (15 ounce) can pumpkin puree
5 pasteurized eggs, separated
½ cup packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon kosher salt
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
¼ teaspoon cream of tartar
1 ½ cups whipping cream
3 tablespoons confectioners' sugar
1 pinch ground cinnamon

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

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2019-11-04 Easy Pumpkin Slab Pie Recipe for a Crowd – My unique pumpkin spice replacement, and just the right amount of cream cheese, create the BEST Pumpkin Pie Recipe for holiday parties and potlucks!. The Best Pumpkin Pie Recipe Ever. I have not always been a pumpkin pie lover. Around the holidays, when other family members were reaching for the pumpkin pie, I would likely go for chocolate or apple pie.
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  • 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.
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PUMPKIN SLAB PIE - LOULOUBISCUIT.COM
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