Pumpkin Slab Pie

Buttery, flaky pie dough filled with a delicious pumpkin-spiced filling.

Prep Time
8 hours
Cook Time
40-45 minutes
Servings

For the crust

  • 3 cups All-Purpose Flour 3 cups All-Purpose Flour
  • 1/2 teaspoon Salt 1/2 teaspoon Salt
  • Domino® Golden Sugar 1 teaspoon 1 teaspoon Domino® Golden Sugar
  • 1 1/4 cups (2 1/2 sticks) Butter, cut and cubed 1 1/4 cups (2 1/2 sticks) Butter, cut and cubed
  • 1/4 - 1/2 cups Ice Water 1/4 - 1/2 cups Ice Water

For the filling

  • 2 15oz cans Pumpkin Puree 2 15oz cans Pumpkin Puree
  • Domino® Light Brown Sugar 1 1/2 cups 1 1/2 cups Domino® Light Brown Sugar
  • 4 Eggs 4 Eggs
  • 1 cup Heavy Cream 1 cup Heavy Cream
  • 1 cup Milk 1 cup Milk
  • 1 tablespoon Vanilla Extract 1 tablespoon Vanilla Extract
  • 2 teaspoons Cinnamon 2 teaspoons Cinnamon
  • 1/4 teaspoon Ground ginger 1/4 teaspoon Ground ginger
  • 1/2 teaspoon Nutmeg 1/2 teaspoon Nutmeg
  • Egg wash (1 egg + 1 teaspoon water) Egg wash (1 egg + 1 teaspoon water)

Instructions

Make the pie crust

Step 1

Mix the flour, salt, and Domino® Golden Sugar together. With your fingers, work in the butter until you have pea-sized clumps. Slowly add in a tablespoon of ice water at a time. The dough should start to form large clumps if pressed together but should be relatively dry at this point. Turn the dough onto a work surface and push dough together to form one cohesive ball. It may take a little time to work it together, about 2-3 minutes. Once the dough comes together, pat into a round disc then wrap in plastic wrap and refrigerate for at least an hour or overnight.

Step 2

After the pie crust has rested, preheat the oven to 375 degrees Fahrenheit.

Step 3

Roll out the pie dough into an 18x13” rectangle. Place into jelly roll pan. Press the edges down with a fork or pinch with your fingers. Bake for 5-7 minutes.

Step 4

Remove the pie crust from the oven and let cool. While the crust cools, make the filling. 

Make the filling

Step 5

In a bowl, mix the pumpkin puree, Domino® Light Brown Sugar, eggs, cream, milk, vanilla extract, cinnamon, ground ginger, and nutmeg until smooth.

Step 6

In a small bowl, mix together the egg and water to make egg wash.

Step 7

Pour the pumpkin mixture into the crust. Brush the edges of the crust with the egg wash.

Step 8

Bake at 375 degrees Fahrenheit for 40-45 minutes. 

Step 9

Let cool for 30 minutes to 1 hour before cutting and serving.

Additional Tips

Pie Dough: Use very cold butter which will help create a beautiful flaky crust. 

Go easy on the water, add a little at a time.

Work on a well-floured surface to ensure the dough won’t stick.

While rolling out the pie dough with a rolling pin, be sure to turn the dough each time you roll the dough with the rolling pin. This will prevent it from sticking.