Pumpkin Slab Pie

Prep Time: 20 min
Total Time: 3 hr 0 min
Servings: 16

We took traditional pumpkin pie and transformed it into a slab pie for a crowd! Every bite is just like the traditional creamy, smooth, pumpkin-flavoured pie you're used to, but with a greater crust-to-filling ratio (Added bonus: There's no need for a pie pan!). Bake this classic dessert for everyone in your family and then some this holiday season.


  • 1 box (400 g) refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on box
  • 3 eggs
  • 1 1/4 cups sugar
  • 2 1/4 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 1/4 cups canned pumpkin (from 796 mL can)
  • 2 cups evaporated milk (from two 354 mL cans)


  1. Heat oven to 425°F (220°C). 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 (180°C).
  2. Meanwhile, in large bowl, beat eggs with whisk. Beat in remaining ingredients until well blended. Pour into prebaked crust.
  3. Bake 33 to 36 minutes or until knife inserted in centre comes out clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.

Expert Tips

  • We use a 15x10x1-inch pan—also known as a "jelly roll pan"—for our slab pies. Be sure to use this size pan for best results.
  • Press crust firmly into bottom and sides of pan to avoid any bubbles in crust during prebake.
  • Prebaking the crust is essential to ensure bottom of crust bakes all the way through once filled.
  • Top servings of pie with whipped cream and a sprinkle of pumpkin pie spice or cinnamon, if desired.
  • You can make this sheet-pan pie up to one day ahead; cover and refrigerate.
  • 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.