This Pumpkin Slab Pie is totally foolproof, perfectly spiced, with a silky smooth filling, and easy to slice and serve. It’s truly the best pumpkin pie and a super easy Thanksgiving dessert!

If you love pumpkin pie and bite-sized desserts, check out our mini pumpkin pies – also great for entertaining!

Easy Pumpkin Pie Recipe

In need of an easy Thanksgiving dessert that is loved by all and quick to prepare? This Pumpkin Slab Pie is it! It has all the great flavors you’d expect from a pumpkin dessert but, to me, it’s even easier to make than a traditional pumpkin pie. Plus it’s sliced into squares, so super easy to slice and serve for a large group.

The filling is perfectly spiced, silky, and smooth and you can use either refrigerated pie crust or homemade pie crust. To give it a bit of a fancier appearance, I do sometimes add pie crust decoration but that’s totally optional. A bit of fresh piped whipped cream is just perfect!

Ingredients Needed

This pumpkin slab pie comes together with many of the same ingredients as a typical pumpkin pie recipe, though I do think it’s even easier to make.
(Scroll below to the printable recipe card for details and measurements.)

• Pie crusts – You’ll need 3 pie crusts. For ease, you can use refrigerated rolled pie crusts or you can make my easy homemade pie crust.
• Pure pumpkin puree – Do not use canned pumpkin pie filling in place of pumpkin puree, as it’s already spiced and sweetened.
• Dark brown sugar – Dark brown sugar adds rich, molasses undertones to the pumpkin pie. You can use light brown sugar if that’s what you have on hand.
• Heavy cream – Makes the filling rich and creamy.
• Evaporated milk – Half and half or whole milk can be subbed for the evaporated milk, if preferred.
• Eggs – Gives the filling structure.
• Vanilla extract – For flavor.
• Cornstarch – Helps the filling to thicken and set properly.
• Pumpkin pie spice – I prefer to make homemade pumpkin pie spice, to ensure the perfect combination of flavors. Other spices that would be nice in the pie include ground allspice, ground
  ginger, ground clove, and ground cinnamon.
• Sea salt – Heightens the other flavors.

Pumpkin Pie Topping Ideas

You can serve this pumpkin pie up as-is or get creative with toppings. Here are a few of our favorite pumpkin pie topping ideas:

• Pie crust decoration (see directions below)
• Caramel sauce
• Vanilla sauce
• Whipped cream
• Vanilla ice cream

How to Make Pumpkin Slab Pie

Here’s how to make this easy pumpkin pie recipe in just a few simple steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)

1. Prepare the pie crusts. Stack all 3 pie crusts on top of each other. Roll together into a 12×18 rectangle. Place in a jelly roll pan and form it to the pan, then trim off the excess and crimp the edges.
2. Make the pumpkin pie filling. Whisk together the pumpkin puree, brown sugar, heavy cream, evaporated milk, eggs, vanilla, cornstarch, pumpkin pie spice, and salt. Pour into the crust.
3. Bake. Bake for 28 to 32 minutes. Let cool completely on a wire rack.
4. Enjoy. Serve the pie at room temperature or chilled with the crust decoration or other toppings as desired.

How to Make a Pie Crust Decoration

One way I like to serve this easy pumpkin dessert and make it look fancier than it is, is with pie crust decoration. It’s super easy and can be made for any other pie as well.

1. Roll out the pie crust. Unroll a pie crust.
2. Cut out shapes. Use cookie cutters or your own artistic skills to cut out fall shapes in the pie crust.
3. Bake. Lay the shapes on a baking sheet lined with parchment paper. Brush with an egg wash and finish with decorator’s sugar. Bake for 8 to 10 minutes, until golden brown.
4. Enjoy. Allow the pie crust decoration to cool, then serve on the pie or other dessert.

Tips for Success

Here are a few tips for making the best pumpkin slab pie.

• What jelly roll pan should I use? This is the exact jelly-roll pan I use and recommend.
• How can I tell when pumpkin pie is done? You’ll know your pumpkin slab pie is done when both the top of the filling and the crust are golden brown, and a toothpick inserted in the center should come out clean as well.
• Make the pie in advance. One thing to love about this slab pie recipe is that it’s so delicious served chilled so it’s perfect for making a day or so in advance. One less thing to do the morning of the holiday!

Video: Pumpkin Pie {Slab Pie}

Serving and Storage

• Serving suggestions. We like to enjoy this easy pumpkin pie cold, so once it has come to room temperature I will place it in the fridge for 4 hours to fully chill before slicing it to serve. Either way, it is perfectly set and ready to serve once it has cooled. It’s perfect served with some fresh homemade whipped cream on top.
• Storing leftovers. Leftover pumpkin slab pie can be kept in the refrigerator for up to 3 days. Be sure to keep the pie tightly covered with plastic or, if there are just a few pieces, transfer it to an airtight container.
• Freeze. You can also freeze this pumpkin pie for up to 3 months. Allow to cool and set completely, then wrap tightly in plastic wrap and again in foil. Thaw on the counter for a few hours or overnight in the fridge.

More Pumpkin Desserts:

• Pumpkin Scones
• Butterscotch Pumpkin Cookies
• Mini Pumpkin Pies
• Pumpkin Dump Cake
• Pumpkin Fluff

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!