Slab pie! Perfect for a less fussy version of a favorite fall dessert. It can feed a ton of people, and it’s so fun to make! This was my first slab pie I’ve made, and I was pleasantly surprised. I’m all about the crust, and this yields a higher ratio of crust to filling, which is always Ok in my book.
For some reason, I always think that pumpkin pie is ok to eat for breakfast. It’s obviously not, but the fact that it technically contains vegetables, or the fact that it’s filling is custard-y and not syrup-y sometimes tricks my brain into thinking that eating leftover pumpkin pie for breakfast is a good idea.
On a totally unrelated note, I wouldn’t NOT suggest eating pumpkin pie for breakfast and then trying to go for a run…
There’s carb-loading, and then there’s just making bad decisions…
The pie crust recipe is a pretty traditional version that I have tweaked just a little; very similar to my Browned Butter Pie Crust, although I didn’t brown the butter for this version because, slab pie is not about extra steps, am I right? The filling is almost identical to the filling I used for the Gluten Free Pumpkin Dump Cake. The only change I made was substituting granulated sugar for brown sugar. I didn’t need the brown sugar in the filling for the dump cake, because it was already in the topping. This pie crust isn’t sweet, though, so I wanted a rich molasses flavor in the filling.
Let’s talk about those little pumpkins that look like so much work, but were actually super easy. It has nothing to do with having the right skills, but everything to do with having the right tool! These fall pie crust cutters from Sur La Table made it as easy as using a cookie cutter. They have a little plunger on them that pushes the design into the crust, and then you push the edge down and cut it out. Rather than laying down the unbaked pie crust on the unbaked filling, I baked the pumpkins separately and then put them on (carefully) right after the pie came out of the oven. I don’t like the way it looks as much when you lay the unbaked design on the raw pumpkin custard, because the design usually sinks in partially before it’s finished baking, and then it just isn’t as cute!
When it comes to pie, I’m all about cute. There should be enough dough for you to make even more pumpkins than are pictured here. For this, I only needed 40-45, but I baked about 50, but there was a little dough leftover. You could probably make 75, especially if you rolled it a little thinner. Do whatever design you want!
What’s your favorite part of the pie, the crust or the filling?
- FOR THE CRUST:
- 3 ¾ cups all purpose flour + more for rolling out crust
- ½ tsp baking powder
- ¾ tsp salt
- 1⅓ cups unsalted butter, cut into ½" chunks
- 10 tbl ice water
- 4 egg yolks, lightly beaten
- 2 tbl + 1 ½ tsp white vinegar
- FOR THE FILLING:
- 2 15 oz cans of pumpkin
- 1 cup granulated sugar
- 4 eggs
- 4 tsp pumpkin pie spice
- 16 oz crème fraiche
- 2 tsp vanilla bean paste or extract
- FOR THE CRUST:
- Add to food processor, flour, baking powder, and salt. Pule 1 or 2 times to combine.
- Add butter and pulse 5 or 6 times, or until butter chunks are the size of peas.
- Drizzle egg yolks over flour/butter mixture and pulse 3 or 4 times, until egg yolks are combined.
- Combine ice water and vinegar and drizzle carefully around the furthest edge of the flour mixture.
- Pulse for 3 or 4 times until mixture is evenly wetted and holds together when pinched. Don't over mix.
- Lay two separate sheets of plastic wrap on the counter. Split the dough into two portions: ⅓ and ⅔. Add ⅓ of the dough to one sheet and ⅔ to the other sheet. Wrap up both portions tightly and refrigerate for at least 3 hours, or overnight.
- FOR THE FILLING:
- Preheat oven to 350 degrees.
- Add all ingredients to a large bowl and stir with a large wooden spoon or stiff spatula until combined.
- ASSEMBLING THE PIE:
- Lay out two 9X13" jelly roll pans. There's so much butter in the crust, there's no need to grease them.
- Transfer the ⅔ dough portion to a well floured surface. Cover your hands and a rolling pin in flour, and roll it into a rectangle that is approximately 11X15" Transfer dough to jelly roll pan.
- This is my favorite way: Lay the rolling pin across one of the narrow ends of the crust, and delicately roll it, picking up the dough with it, so that you end up with a rolling pin with pie crust rolled several times around it. Now place the rolling pin at the narrow end of the jelly roll pan and unfurl the dough right into the pan.
- Press dough into pan and trim edges. Pour filling into crust. Bake for approximately 50-55 minutes, or until crust is golden brown and custard is set.
- Meanwhile, roll out the ⅓ pie crust portion just like you did the first one, only the shape is not as important this time. Once it gets to be about ⅛" thick. Cut out whatever design you are using. You can use a pie crust cutter, cookie cutter, biscuit cutter, whatever you want!
- Again, these can go straight into a jelly roll pan without greasing it, because of the butter content. Bake these for about 30-35 minutes, or until golden brown.
- As soon as the pie comes out of the oven (carefully) place the baked designs however you would like to arrange them on your slab pie.
- Let cool at least 15 minutes before slicing. Serve hot or cold..
*The nutrition information is for 1/24 of the recipe*