Pumpkin pecan slab pie combines the best desserts of Fall. An easy pie crust topped with a creamy pumpkin pie and finished off with pecan pie. It also makes enough for a crowd so it’s perfect for all those Holiday gatherings, and it’s pretty easy to make too.
It’s September so I’m officially allowed to post pumpkin recipes, right? Right 🙂 I love Fall and I especially love the flavors associated with Fall; pumpkin and apple, but let’s real, it’s mainly pumpkin.
I like to make a list of recipes I want to try and as I was looking over it the other day I realized that over half of them are pumpkin recipes. So I hope you’re all ready for pumpkin galore over the next couple of months.
I had never made a slab pie before this one. A slab pie is exactly what it sounds like. A big sheet (slab) of pie. How amazing is that?! I love slab pies because they can easily feed a crowd and they’re usually fairly easy to make.
This pumpkin pecan slab pie starts with a store-bought pie crust. Yes, you could use your own but I actually don’t mind the store-bought pie crust so I use that. Use a rolling pin to spread that out and then transfer it to a cookie sheet.
Mix up an easy pumpkin pie and pour that over the crust. Then you mix up a pecan pie mixture and top the pumpkin with it.
I’ll warn you that it won’t look very pretty out of the oven. But the taste will make up for it. Promise 🙂
I like to top each piece with some whipped cream. I’ll usually just get myself a spray can of whipped cream or you could use Cool Whip or make your own sweetened whipped cream. I also like to sprinkle a little bit of extra crushed pecans on top of the whipped cream.
Flaky pie crust + creamy pumpkin pie + crunchy, salty & sweet pecan pie topping. This stuff is so good.
And if you’re a pecan pie hater (like me!) you will love this pumpkin pecan slab pie. The pecan pie is not overwhelming and it’s perfect with the creamy pumpkin pie. Enjoy friends!
Yields 28 pie squares
Pumpkin pecan slab pie combines the best desserts of Fall. An easy pie crust topped with a creamy pumpkin pie and finished off with pecan pie. It also makes enough for a crowd so it's perfect for all those Holiday gatherings, and it's pretty easy to make too.
- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- cup packed brown sugar
- 1 can (15 oz) pure pumpkin
- 1 1/4 cups half-and-half
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 2/3 cup packed brown sugar
- 1/2 cup light corn syrup
- 3 large eggs
- 2 cups chopped pecans
- Heat oven to 375 degrees. Remove pie crusts from box. On lightly floured surface, unroll and stack crusts one on top of the other. Roll into a 17x12-inch rectangle.
- Fit crust into ungreased cookie sheet (roughly a 12"x18") pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
- In large bowl, add all the Pumpkin Pie ingredients and stir with a whisk until well blended. Pour filling over crust; spread evenly. Bake 22-26 minutes or until filling is set.
- Meanwhile, in a separate bowl, add all the pecan pie ingredients and stir together until well blended. Carefully spoon over pumpkin pie filling; spreading evenly.
- Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting.
- Top with whipped cream and additional chopped pecans, if desired.
For some reason cookie sheets seem to be in all different sizes. I just use the same cookie sheet that I use to make cookies. It's also called a half-sheet pan or a jelly roll pan. Mine measures 12"x18". So be sure to use a sheet pan about that size.
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recipe found & adapted from Pillsbury