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A spatula lifting a slice of pumpkin pie from a sheet pan.
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Pumpkin Slab Pie

This pumpkin slab pie feeds a crowd with ease. A smooth, spiced custard filling bakes in a sturdy crust for all the classic flavor in neat, sliceable squares. It’s made in a standard 13x18-inch half-sheet pan.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin slab pie, sheet pan pumpkin pie
Servings: 24 Servings
Author: Pat Nyswonger

Ingredients

For the 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 13x18-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.
    A hand pressing down on the seam in the pie dough.
  • 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.
    Mixing eggs in a large bowl then adding pumpkin puree, sugar, and spices.
  • Add the milk and cream, whisking until well blended.
    Adding cream to a bowl of pumpkin pie mixture.
  • 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.
    Spreading pumpkin pie custard into a sheet pan lined with pie dough.
  • 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.
    A half sheet pan with a freshly baked pumpkin pie.

Notes

Crust Tip: The pastry crust can be made ahead and refrigerated for up to 2 days or frozen for up to a week. Thaw in the fridge before using.
Chill Time Matters: For clean slices, let the pie chill at least 3 hours or overnight before serving.
Serving Suggestion: Serve cold or at room temp with whipped cream.
Storage: Leftovers keep well, covered in the fridge, for up to 4 days.
Pan Size: This recipe is designed for a 13x18-inch half-sheet pan. Using a smaller pan will cause overflow.

Nutrition

Serving: 1serving
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