I make this pumpkin pie recipe when friends fill the house and the oven hums. You get a tender crust and a smooth custard that sets clean. The scent hits first and it feels like home. We keep it simple and kind to busy days. I tested a healthy pumpkin pie recipe with less sugar and it stays rich. I tried a vegan pumpkin pie for my cousin and it baked up creamy. For rush nights I lean on a simple pumpkin pie recipe that still tastes like Sunday. You can roast and mash a real gourd for a fresh pumpkin pie recipe. I often use a pumpkin pie recipe with real pumpkin when I have extra puree in the fridge. If you crave a little cake vibe try a pumpkin pie cake recipe. Whip it, chill it, slice wide squares, and pass the plates.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Slab Pie Recipe
- 3) Ingredients for Pumpkin Slab Pie
- 4) How to Make Pumpkin Slab Pie
- 5) Tips for Making Pumpkin Slab Pie
- 6) Making Pumpkin Slab Pie Ahead of Time
- 7) Storing Leftover Pumpkin Slab Pie
- 8) Try these desserts next
- 9) Pumpkin Slab Pie
- 10) Nutrition
1) Key Takeaways
I bake this for family nights and for calm weekends. The crust stays tender and the filling cuts clean. The flavor leans warm and cozy. On Camila Cooks I share what works in a real kitchen and this one works. I call it a classic pumpkin pie recipe at heart.
The pan size feeds a crowd without stress. You mix once and pour once. The oven does the rest. I like simple steps that stay friendly. That makes this feel like the best pumpkin pie recipe for busy homes and small parties.
We keep the pantry list short. We use common spices. We sweeten with steady hands. The result stays silky and bright. I tested swaps for dairy and sugar and found options that keep texture and taste steady. Camila stands by this one.
2) Easy Pumpkin Slab Pie Recipe
This pumpkin pie recipe brings easy steps and fast comfort. I say pumpkin pie recipe twice in my head as I pull the pan because it feels that soothing. The scent tells you dinner is done and dessert waits with a soft set and a gentle shine.
I wrote this for home cooks with real lives. We roll a sheet crust and press edges with calm hands. We whisk the custard until smooth and glossy. We pour and we bake. For plant based eaters a vegan pumpkin pie path sits here and holds shape.
When time runs short we lean on a simple pumpkin pie recipe and still serve pride on plates. If you like to roast your own puree you can chase a fresh pumpkin pie recipe and the flavor jumps. I include a pumpkin pie cake recipe riff for fun.
3) Ingredients for Pumpkin Slab Pie
Pumpkin puree smooth and thick gives body and color. Use canned for speed or roast and mash for a pumpkin pie recipe with real pumpkin that tastes bright and clean.
Granulated sugar brings steady sweetness. It lets the spices speak and keeps the custard light on the tongue with no grit.
Light brown sugar adds a soft caramel note. It melts into the mix and helps the top set with a gentle gloss.
Large eggs bind the custard. Crack them cold and whisk until the streaks fade. The texture turns even and smooth.
Evaporated milk brings a clean dairy base. It keeps the filling firm yet tender so slices lift with neat edges.
Heavy cream gives a lush mouthfeel. A small pour goes far and helps the bake stay silky.
Cinnamon leads the spice mix with warm notes that read like fall mornings.
Ginger wakes the flavor. A little spark keeps each bite bright.
Nutmeg adds depth. Grate fresh if you can for a clean lift.
Clove gives a quiet bass line. Use a light hand to keep balance.
Fine salt sharpens sweet notes and rounds the spice. Do not skip it.
Vanilla smooths the mix and leaves a soft finish on the palate.
Sheet crust ready to roll saves time on weeknights. Press it into a rimmed pan for easy service.
4) How to Make Pumpkin Slab Pie
Step 1 Heat the oven. Line a rimmed pan with parchment. Fit the crust and press seams with your fingers. Prick lightly and chill while you mix.
Step 2 Whisk pumpkin puree with sugars. Add eggs and whisk until the mix turns even. Pour in evaporated milk and cream. Stir in spices salt and vanilla.
Step 3 Blind bake the crust until light gold. Pull the pan and let it cool a bit. This keeps the bottom crisp and the slices neat.
Step 4 Pour the custard into the crust. Tap the pan to release tiny bubbles. Slide it into the oven and bake until the center has a light wobble.
Step 5 Cool on a rack. Chill for clean cuts. Serve squares with a spoon of cream. This reads like an easy pumpkin pie recipe from a calm cook.
5) Tips for Making Pumpkin Slab Pie
Keep ingredients close on the counter. Cold eggs crack clean. Room temp dairy blends fast. Small prep steps save time and stress when the oven hums.
Do not overbake. Pull the pan when the center shows a soft jiggle. Carryover heat sets the custard. This gives the look and feel of a classic pumpkin pie recipe with neat edges.
Spice to taste. If you like more ginger add a pinch. If you want a sweeter slice drizzle a trace of maple over each plate. Friends will ask for your best pumpkin pie recipe link on Camila Cooks.
6) Making Pumpkin Slab Pie Ahead of Time
Bake the pie a day early. Cool it to room temp then chill. The texture holds and the flavor blooms. Wrap the pan so the top stays smooth and bright.
Whip cream on the day you serve. Keep it plain or fold in a small spoon of vanilla. If you host plant based eaters serve the vegan pumpkin pie option and set both on the table.
For the freshest taste keep the crust covered until slicing time. Warm each square for a few minutes if you like a softer bite. Your table will smell like the easy pumpkin pie recipe you love.
7) Storing Leftover Pumpkin Slab Pie
Store slices in a covered container in the fridge. The pie stays tender for three days. The spice softens a touch and the custard stays smooth.
For longer storage wrap squares and freeze. Thaw in the fridge and serve cool. The texture holds well and the flavor stays true to a simple pumpkin pie recipe.
If the crust softens reheat briefly on a sheet pan. The bottom firms up again. Add fresh cream and a light shake of cinnamon and call it dessert.
8) Try these desserts next
9) Pumpkin Slab Pie
Pumpkin Pie Recipe for a Crowd Slab Pie with Silky Filling
Ingredients
For the Crust
- 2 refrigerated pie crust sheets or one sheet puff pastry
- 1 tablespoon all purpose flour for dusting
- 1 large egg for egg wash
For the Filling
- 3 cups pumpkin puree
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 3 large eggs
- 1.25 cups evaporated milk
- 0.5 cup heavy cream
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground clove
- 0.75 teaspoon fine salt
- 2 teaspoons vanilla extract
Optional Finish
- Lightly sweetened whipped cream
- Ground cinnamon for dusting
Instructions
- Heat the oven to 400 degrees F. Line a rimmed sheet pan with parchment.
- Unroll crust sheets. Dust the pan with flour. Fit crust across the pan. Patch seams and trim edges. Brush with a thin layer of beaten egg.
- Bake the empty crust for 10 minutes. Cool on a rack while you mix the filling. Drop the oven to 350 degrees F.
- Whisk pumpkin puree, sugars, eggs, evaporated milk, cream, spices, salt, and vanilla until smooth and glossy.
- Pour filling into the crust. Tap the pan to pop bubbles.
- Bake 35 to 45 minutes until the center jiggles slightly and a knife near the edge comes out clean.
- Cool to room temp. Chill one hour for clean slices.
- Cut into 20 squares. Top with whipped cream and a light shake of cinnamon.
10) Nutrition
One square offers balanced sweetness and warm spice. The custard brings pumpkin fiber and the dairy brings protein and calcium. Serve modest portions and enjoy the comfort. For a lighter path try the healthy pumpkin pie recipe note on Camila Cooks by Camila at https://www.camilacooks.com and feel good about dessert.
Those watching ingredients can use maple for part of the sugar and choose plant based milk for the vegan path. The flavor stays bright and the texture stays neat.
Share what works for you in the comments on the site. We test and we learn together. That is how home baking grows better with each pan.
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