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Pumpkin Slab Pie

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Pumpkin Slab Pie
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12
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Pumpkin-y, cinnamon-y bars that are perfect for a party!

Ingredients

Crust

2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon salt
2
teaspoons sugar
1
cup cold unsalted butter, cut into squares and chilled
4
to 8 tablespoons ice water

Streusel

1
cup Gold Medal™ all-purpose flour
1
cup sugar
1/4
teaspoon salt
1/2
teaspoon ground cinnamon
1/2
cup butter, softened

Pumpkin Filling

2
eggs
1/2
cup sugar
1
teaspoon ground cinnamon
1/2
teaspoon salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
1
teaspoon vanilla

Directions

  • 1 In medium bowl, mix first 3 Crust ingredients together with whisk. Add cold butter, and toss to coat. Using pastry blender or your fingertips, cut in butter, working until mixture looks like a coarse meal. Add 4 tablespoons of the ice water. Stir with wooden spoon. If still too dry, add more water, a tablespoon at a time, until dough comes together. Pat into a flat round. Wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, heat oven to 350°F.
  • 2 In small bowl, make Streusel by stirring together the first four Streusel ingredients, then rubbing butter into the mixture until it clumps together. Place in freezer.
  • 3 Roll crust dough into large rectangle. Place on foil-lined cookie sheet.
  • 4 Meanwhile, in large bowl, beat Pumpkin Filling ingredients with whisk. Spread over crust. Sprinkle evenly with Streusel.
  • 5 Bake 35 to 45 minutes or until set. Cut into squares, and serve. Cover and refrigerate leftovers.
Tips  

Buy a pie crust mix, if you want! Follow directions on crust package.

Serve with bourbon-flavored whipped cream.

Nutrition Information 
No nutrition information available for this recipe
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