Warmly spiced pumpkin filling on a flaky pie crust, finished with piped whipped cream, makes this pumpkin slab pie an easy, crowd-pleasing Thanksgiving dessert.
Why this recipe works
This easy pumpkin slab pie uses refrigerated pie crust, canned pure pumpkin, and warm fall spices with a splash of bourbon and vanilla. It’s baked in a jelly roll pan, so it serves a crowd and yields thinner, perfectly portioned slices—ideal after a big meal. The recipe is make-ahead friendly, so you can bake in advance and have more time on the day of your gathering.
Ingredients you will need
Scroll to the recipe card at the end for exact measurements and a printable version.
Ingredient info and substitution suggestions
PUMPKIN – Use a thick canned pumpkin like Libby’s for the best texture; some brands are thinner and can make the filling runny.
BOURBON – A tablespoon of bourbon or amber rum deepens the flavor. If you prefer not to use alcohol, substitute 1 teaspoon pure vanilla extract.
CRUST – Premade refrigerated pie crusts make this recipe quick and convenient. You can use homemade crust if you prefer; you may need to double a standard single-crust recipe to cover the jelly roll pan.
How to make pumpkin slab pie
These step-by-step photos show the process. For the printable recipe with measurements, jump to the recipe card at the bottom.
- Remove pie crusts from their packages and place on a lightly floured or parchment-lined surface. Overlap the two circles about 1 inch in the center.
- Trim one inch from the outer two sides of each circle and use the scraps to fill gaps at the top and bottom.
- Roll the dough into a rectangle about 3 inches larger than your jelly roll pan in both directions, trim straight edges, and set scraps aside.
- Drape the dough over a rolling pin and transfer to a lightly greased jelly roll pan. Ease the dough into the corners and use scraps to patch any holes.
- Fold any dough hanging over the edges inward to build support for the fluted edge. Pinch a scalloped pattern along the edge with your thumb and two fingers, then prick the bottom with a fork.
- Chill the prepared crust in the refrigerator for at least 2 hours, preferably overnight, to firm up before blind baking.
Making the filling and assembling the pumpkin slab pie
- Preheat the oven to 425°F and place a baking sheet larger than your jelly roll pan inside so it heats while the oven preheats.
- Separate one egg yolk from its white and set both aside.
- Whisk together the pumpkin puree, brown sugar, three whole eggs, the extra egg yolk, cornstarch, pumpkin pie spice, and salt until smooth.
- Whisk in the evaporated milk, bourbon or rum if using, and vanilla until combined.
- Cover the chilled crust with parchment and pie weights and blind bake for 10–15 minutes. Remove weights and parchment and lower the oven to 350°F.
- Brush the edges with the egg white mixed with a tablespoon of water to help seal the crust.
- Pour the filling evenly into the par-baked crust, keeping it below the edge level to prevent overflow.
- Bake on the preheated baking sheet for about 40 minutes, or until the center still has a slight jiggle but is not wobbly. Cool the pie completely on a wire rack before slicing.
How to make the whipped cream
- Beat ½ cup heavy cream with the room-temperature cream cheese until smooth. Add the powdered sugar and remaining heavy cream, then whip until soft peaks form.
- Pipe or dollop the whipped cream onto slices of pumpkin slab pie just before serving.
Frequently Asked Questions & expert tips
Fresh pumpkin contains more water than canned and can yield a looser filling. Canned pumpkin (thicker brands like Libby’s) gives the most reliable results for this slab pie.
The pie is done when the filling has a slight jiggle in the center but is not wobbly. If it’s still overly loose, bake in 5-minute increments until it firms up.
Store leftover slab pie loosely wrapped or in an airtight container in the refrigerator for up to 5 days. Add whipped cream just before serving.
Yes. Bake and cool the pie, then cover loosely and refrigerate up to a day ahead. Reserve the whipped cream until serving.
Tips for making the best pumpkin slab pie
- Chill the shaped dough at least 2 hours (overnight is best) so it keeps its fluted shape during blind baking. You can freeze briefly to speed chilling.
- Use an oven thermometer to ensure the oven is at the correct temperature; this helps preserve the fluted edges during par-baking.
- Preheating a larger baking sheet in the oven helps the crust bake evenly from the bottom.
- When lining the crust with parchment for blind baking, crinkle the parchment slightly so it sits neatly in the pan; handle the fluted edges gently to avoid damage.
- Do not overfill the crust. Leave the filling slightly below the edges so it won’t spill as it puffs during baking.
Serving suggestions
Serve chilled or slightly cool with a dollop or piped swirl of whipped cream. Slice into squares for easy portioning and serve as a fall or holiday dessert.
More related recipes
- Apple Slab Pie
- Mini Pumpkin Pies
- Strawberry Slab Pie
- Mini Pumpkin Cheesecakes
- Pecan Pie Brownies
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Pumpkin Slab Pie
IMPORTANT – Refer to the FAQ section above for helpful tips.
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Ingredients
- 14.1 ounce refrigerated pie crust
- 4 large eggs divided
- 30 ounces pure pumpkin two 15 ounce cans such as Libby’s
- 1 ¾ cups light brown sugar packed
- 2 Tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 ½ cups evaporated milk
- 1 Tablespoon Bourbon or amber-colored rum
- 1 teaspoon pure vanilla extract
- 1 Tablespoon water
Whipped Cream Garnish
- 2 cups heavy whipping cream divided
- 2 Tablespoons cream cheese at room temperature
- 1 cup powdered sugar
Things You’ll Need
-
15×10 jelly roll pan
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Pie weights
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Hand mixer or stand mixer
Before you begin
- Depending on your pan depth, you may have extra filling. Fill the crust so the filling sits just below the edges to avoid overflow.
- Use a thick canned pumpkin like Libby’s for best results; thinner brands can make a runny filling.
- Chill the shaped dough thoroughly before par-baking to help retain the fluted edge shape.
Instructions
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Remove pie crusts from packaging and overlap them about 1 inch in the center on a lightly floured surface.
-
Trim one inch from two sides of each circle and use scraps to fill gaps.
-
Roll the dough into a rectangle 3 inches larger than your jelly roll pan, trim edges, and save scraps.
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Drape the dough over a rolling pin and transfer it to a lightly greased jelly roll pan, easing it into corners and patching holes with scraps.
-
Fold excess dough inward, pinch a scalloped edge, and prick the bottom with a fork.
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Chill the crust in the refrigerator for at least 2 hours (overnight is best) before blind baking. TIP – You can freeze briefly to speed chilling.
Preparing the filling and assembling
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Preheat oven to 425°F and place a larger baking sheet inside to heat. TIP – Preheating the baking sheet helps the crust brown evenly on the bottom.
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Separate one egg yolk from the white and set aside.
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Whisk pumpkin, brown sugar, 3 eggs, the extra yolk, cornstarch, pumpkin pie spice, and salt until smooth.
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Stir in evaporated milk, bourbon or rum if using, and vanilla until well combined.
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Cover crust with parchment and pie weights and blind bake for 10–15 minutes. Cool and remove weights, then reduce oven to 350°F.
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Brush the crust edges with the egg white mixed with water to seal.
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Pour filling into the crust, keeping it below the edge level.
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Bake on the preheated baking sheet about 40 minutes or until the center has a slight jiggle. Cool completely before slicing. TIP – If the center is overly wobbly, bake in 5-minute increments until set.
How to make the whipped cream
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Beat ½ cup heavy cream with the cream cheese until smooth. Add powdered sugar and remaining cream, then whip to soft peaks.
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Top slices with whipped cream and serve.
Expert tips & FAQs
- Make ahead: Bake and cool the pie, cover loosely, and refrigerate up to one day. Add whipped cream before serving.
- Store leftovers wrapped or in an airtight container in the fridge for up to 5 days.
Nutrition
These recipes were tested in a conventional oven. Oven temperatures and performance vary; an inexpensive oven thermometer helps ensure accurate results. For appliances like air fryers, pressure cookers, or countertop ovens, adjust times and temperatures as needed.