Pumpkin Slab Pie

Why you’ll love it

• Feeds a crowd: one 15×10-inch pan gives you 24 squares, about the same as three regular pies.
• Easy to serve: clean squares instead of wobbly wedges, and it travels right in the pan.
• Make-ahead friendly: bake it the day before; it slices even better cold.

Quick facts

Ingredients

For the crust

• 2 1/2 cups (315 g) all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 cup (226 g) cold unsalted butter, cut into cubes
• 6–8 tbsp ice water
• Shortcut: 2 refrigerated pie crusts, pressed together, also work

For the pumpkin filling

• 2 cans (15 oz / 425 g each) pumpkin puree (not pumpkin pie filling)
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 4 large eggs
• 1 can (12 oz / 354 ml) evaporated milk
• 1/2 cup (120 ml) heavy cream
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract

To serve

• Whipped cream and a pinch of cinnamon

Step-by-step method

1. Make the dough. Whisk the flour, sugar and salt. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are the size of peas. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when squeezed.

2. Chill. Press the dough into a flat rectangle, wrap it and refrigerate at least 1 hour.

3. Line the pan. Heat the oven to 425°F (220°C) with a rack in the lower third. On a floured surface, roll the dough into a rectangle about 18×13 inches (45×33 cm). Lift it into a 15x10x1-inch (38×25 cm) rimmed baking sheet, press it into the corners and up the sides, and crimp the edges. Chill while you make the filling.

4. Mix the filling. In a large bowl, whisk the pumpkin, brown sugar, granulated sugar, spices and salt until smooth. Whisk in the eggs one at a time, then the evaporated milk, cream and vanilla.

5. Fill. Set the pan on the oven rack, then pour in the filling (this avoids spills on the way to the oven). It should come almost to the top of the crust.

6. Bake. Bake 15 minutes at 425°F (220°C), then lower the heat to 350°F (175°C) and bake 30–35 minutes more, until the edges are set and the center jiggles only slightly. A knife inserted 1 inch from the edge should come out clean.

7. Cool. Let it cool on a rack at least 2 hours; the center finishes setting as it cools.

8. Cut and serve. Cut into 24 squares with a sharp knife wiped clean between cuts. Top each square with whipped cream and a pinch of cinnamon.

Tips for the best result

• Keep the butter and water very cold: cold butter is what makes the crust flaky.
• Baking on the lower rack helps the bottom crust cook through without pre-baking.
• Don’t overbake. If the center no longer jiggles at all, the custard can crack as it cools.
• For the cleanest squares, chill the pie for an hour before cutting.

Storage

Cover and refrigerate up to 4 days. You can freeze the squares (without whipped cream) wrapped well for up to 1 month; thaw in the refrigerator.