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Pumpkin slab pie is classic pumpkin pie scaled up for a crowd. The filling is rich and custardy, with just the right hit of warm spice, and it bakes up smooth and even across a crisp, buttery sheet pan crust. No cracked tops or wobbly centers. Just neat slices that taste like the holiday classic, only larger.
Craving the classic round version? Try my copycat Costco pumpkin pie recipe. It’s everything you love, baked in a standard pie dish.
Here’s Why This Slab Pie Recipe Works
Big batch: This makes enough pie for 24 neat slices without sacrificing the texture or flavor of the classic recipe.
One crust to rule them all: The Sheet Pan Pastry Crust holds up to a generous pour of filling, bakes evenly, and stays crisp.
Flavor-forward filling: A hefty blend of spices and real pumpkin makes this pie taste like more than just sweet custard.
Make-ahead friendly: This pie sets up beautifully in the fridge, so you can bake it a day or two in advance.
Looking for something a little different? My pumpkin spice cheesecake is incredibly rich and creamy, and my pumpkin flan is silky, spiced, and ultra-smooth.
If you’re team fruit pie, don’t miss my apple slab pie. It’s loaded with spiced apples and baked in the same easy sheet pan format.
Recipe Tips
Use a big bowl: This is a lot of filling. You’ll want plenty of room to whisk without splashing. If you don’t have a large mixing bowl, mix the filling in a 6-quart Dutch oven.
Chill the crust before filling: A cold crust helps prevent shrinking and sogginess in the oven.
Start hot, finish low: That initial blast at 375°F helps set the crust; lowering the temp ensures a gentle, even set.
Don’t overbake: Look for just a slight jiggle in the center. Residual heat will finish the job.
Cool completely: This pie needs time to set in the fridge for clean slices and best texture.
Use the right size pan: This recipe fills a half sheet pan which is 13×18-inches.
Craving something tart and jammy? My strawberry rhubarb slab pie delivers bright, tangy fruit in that same crisp, buttery sheet pan crust.
Sheet Pan Pumpkin Pie
Pumpkin slab pie is your holiday MVP. It’s easy to serve, big enough for a crowd, and earns its spot on the Thanksgiving table. It’s everything you love about the original recipe, just in large sheet pan.
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Pumpkin Slab Pie
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Ingredients
For the Crust:
- 1 recipe Sheet Pan Pie Crust
For the Pumpkin Filling:
- 9 large eggs
- 3 (15 ounce) can pumpkin puree
- 2¼ cups granulated sugar
- 1 tablespoons ground cinnamon
- 1½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 (12 ounce) can evaporated milk
- ½ cup heavy cream
Instructions
- Prepare the Sheet Pan Pastry Crust according to the recipe, then press it into a 13×18-inch half-sheet pan. Trim any overhang and crimp or smooth the edges. Refrigerate for at least 30 minutes (or up to 24 hours) before filling. A cold crust helps prevent shrinking and promotes even baking.
- Adjust the oven rack to the lower third of the oven and preheat to 375°F. In your largest mixing bowl (I used a 6-quart Dutch oven), whisk the eggs until blended. Add the pumpkin, sugar, spices, and vanilla, and whisk until smooth and fully combined.
- Add the milk and cream, whisking until well blended.
- Remove the sheet pan pastry crust from the refrigerator and pour the pumpkin filling into the crust, smoothing the mixture level and into the corners.
- Place the pan in the oven and bake for 15 minutes. Without opening the oven, reduce the temperature to 325°F and continue baking for 40 to 45 minutes, or until the center is just slightly jiggly. Remove from the oven and cool completely on a wire rack. Once cool, transfer to the refrigerator and chill until fully set before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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