Q1: What is a "slab pie" and why is it so great for the holidays?

A "slab pie" is simply a pie that is baked in a large, rectangular, rimmed baking sheet instead of a traditional round pie pan. It is fantastic for the holidays because a single slab pie can serve twice as many people as a standard 9-inch pie, and it is much, much easier to cut into neat, uniform squares for easy serving to a crowd.

Q2: What is the secret to a pumpkin pie that doesn't crack on top?

There are two main secrets to a beautiful, crack-free pumpkin pie. First, be very careful not to over-mix your filling , especially after you have added the eggs. Over-mixing whips too much air into the custard, which causes it to puff up and then crack as it cools. Second, do not over-bake your pie . Pull it from the oven when the center still has a slight jiggle.

Q3: Why is the overnight chill in the refrigerator so important?

This is the most crucial step for any custard pie! The egg- and cream-based filling is very delicate when it is warm. The long, uninterrupted chilling period is absolutely essential for the custard to fully set and firm up . If you try to cut into a warm or even a room-temperature pumpkin pie, you will have a delicious, but soupy, mess instead of a clean, beautiful slice.

Q4: Can I use a store-bought pie crust for this recipe to save time?

Because of the large, unique, rectangular format of this slab pie, a standard, store-bought refrigerated pie crust will be too small. However, you could substitute the homemade shortbread crust with a simple, press-in graham cracker or gingersnap cookie crust .

Q5: What kind of pumpkin purée should I use?

It is very important that you use 100% pure pumpkin purée , not pumpkin pie filling. Pumpkin pie filling is a pre-made product that already contains sugar and spices, which will throw off the balance of this recipe and make your pie overly sweet and improperly spiced.

The Best Crowd-Pleasing Sheet Pan Pumpkin Pie (Slab Pie!)

A large-batch pumpkin pie baked in a sheet pan, making it easy to slice and serve for a crowd. This recipe features a from-scratch, press-in shortbread-style crust made with butter and confectioners’ sugar. The crust is par-baked in a custom foil-lined pan and then filled with a classic, creamy pumpkin custard spiced with cinnamon and nutmeg. The pie is elegantly decorated with small, baked rounds of the same pie dough arranged around the edge before the final bake. It’s designed to be made ahead and chilled overnight.

Author: Evelyn
Prep Time: 1 hour
Cook Time: 1 hour 25 minutes
Total Time: 11 hours 25 minutes (includes cooling and overnight chilling)
Yield: 16-20 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Dough:
Cooking spray
1 pound (4 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners’ sugar
1 teaspoon kosher salt
5 cups all-purpose flour
1 large egg
For the Filling:
Two 15-ounce cans pumpkin puree
2 1/2 cups heavy cream
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
For Serving:
Whipped cream

Instructions

Prepare the Pan and Dough: Preheat the oven to 350°F. Line a 10-by-15-inch rimmed baking sheet with two crisscrossing pieces of heavy-duty foil, creating an overhang on all sides to form a sturdy wall. Lightly coat with cooking spray.
In a large bowl with an electric mixer, beat the butter, confectioners’ sugar, and salt until smooth. Add the flour in two additions, beating until the dough comes together in large clumps. Reserve one-third of the dough for decoration.
Press the remaining two-thirds of the dough into the bottom and 1 inch up the sides of the foil-lined pan to form a 1/4-inch thick crust. Bake for 20 to 25 minutes, until light golden. Let cool completely.
Prepare the Decorations: Roll the reserved one-third of dough between two pieces of parchment paper to 1/8-inch thickness. Use a 1-inch round cookie cutter to cut out about 50 rounds. Arrange on a parchment-lined baking sheet, brush with a simple egg wash (1 egg beaten with a little water), and refrigerate.
Make the Filling: In a large bowl, gently whisk together the pumpkin puree, heavy cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla, and salt until well blended.
Assemble and Bake: Pour the filling into the cooled pie shell. Arrange the chilled dough rounds in a single line around the edges of the crust.
Bake for 50 minutes to 1 hour, until the filling is only slightly jiggly in the center.
Let the pie cool completely on a wire rack. Wrap and refrigerate overnight to set completely.
To serve, cut into squares and top with whipped cream.

Notes

This recipe is designed to serve a large crowd and is baked in a standard 10×15-inch rimmed baking sheet.
Creating a sturdy wall with heavy-duty foil inside the baking sheet is a key technique for this slab pie.
The crust is a press-in shortbread style, which is easier to work with than a traditional rolled pie dough for a large pan.
Chilling the pie overnight is a crucial step to ensure the custard filling sets properly for clean slices.

Find it online: https://cookupjoy.com/sheet-pan-pumpkin-pie/