Maple-Pumpkin Cinnamon Roll Slab Pie

Prep Time: 30 min
Total Time: 3 hr 20 min
Servings: 24

This showstopping dessert will be the star of your Thanksgiving dinner. The secret? A crazy delicious—and totally unexpected—crust made entirely of cinnamon rolls! The homemade pumpkin pie filling is sweetened with real maple syrup, and it all gets topped with maple whipped cream and sprinkled with toasted pecans.



  • 2 cans (351 g) refrigerated Pillsbury™ Cinnamon Rolls with Icing (8 count)
  • 3 eggs, slightly beaten
  • 1/4 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 2 1/4 cups canned pumpkin (not pumpkin pie filling ) (from 796 mL can or two 398 mL cans)
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup real maple syrup


  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon maple extract
  • 1/2 cup chopped toasted pecans


  1. Heat oven to 375°F (190°C). Spray 18x13-inch rimmed sheet pan with cooking spray.
  2. Separate each can of dough into 8 rolls; cover and refrigerate icing for later. Cut each roll in half crosswise to make two thin rolls. Place rolls in single layer in pan; let stand 10 minutes. Pat and press rolls to stretch and completely cover bottom and slightly up sides of pan.
  3. In large bowl, mix eggs, sugar, pie spice, pumpkin, 1 1/2 cups whipping cream and the maple syrup with whisk to blend well. Pour and carefully spread filling over cinnamon roll crust.
  4. Bake 33 to 38 minutes or until edges are deep golden brown and centre is set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour before cutting and serving.
  5. In chilled large bowl, beat 1 1/2 cups whipping cream and the maple extract with electric mixer on high speed until soft peaks form. Beat in reserved icing until blended. Serve pie with whipped topping and pecans.

Expert Tips

  • Store pie loosely covered in refrigerator.
  • Cinnamon rolls will be easier to press out if dough stands for 10 minutes.
  • If you do not have pumpkin pie spice, you can make your own by combining equal amounts of ginger, cinnamon, nutmeg and allspice or cloves.