Pumpkin-Pecan Slab Pie

Prep Time: 20 min
Total Time: 3 hr 50 min
Servings: 16

Two of your favourite Thanksgiving pies, combined in one pie and ready for a crowd.


  • 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 3/4 cup packed brown sugar
  • 1 can (14 oz/398 mL) pure pumpkin (not pumpkin pie mix)
  • 1 1/4 cups half-and-half
  • 2 eggs
  • 1 tablespoon pumpkin pie spice
  • 2/3 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 3 eggs
  • 2 cups chopped pecans


  1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  2. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
  3. In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
  4. Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling; spreading evenly.
  5. Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Expert Tips

  • You can make this up to a day ahead; cover and refrigerate.
  • Cut up and serve the pie on a large serving platter for a buffet. Top with dollop of whipped cream, and garnish with pecan half, or lightly sprinkle with pumpkin pie spice or cinnamon. A fine strainer works well for sprinkling on the spice garnish.