Pioneer Woman Pumpkin Slab Pie Recipe

This silky, spiced Pioneer Woman Pumpkin Slab Pie Recipe is made with pure pumpkin puree, rich evaporated milk, and a flaky homemade crust, ready in just under 90 minutes. The best part is pulling the massive jelly roll pan from the oven, revealing twenty-four perfectly set squares that solve the problem of hosting a large holiday gathering. I love making this version because it guarantees everyone gets a slice without the stress of juggling multiple pie dishes in a crowded oven.

Why This Classic Works

If you have ever hosted Thanksgiving, you know the struggle of oven Tetris. Standard round pies take up valuable rack space and often bake unevenly when crowded. This slab pie solves that logistics nightmare by using a single jelly roll pan to produce enough dessert for two dozen people, cooking faster and more evenly than deep-dish versions.

Another reason I prefer this method is the crust-to-filling ratio. Traditional pumpkin pies can sometimes feel like an overwhelming amount of custard with very little texture. The thinner layer in a slab pie ensures every bite has the perfect balance of crisp, buttery pastry and creamy, spiced pumpkin, preventing that dreaded “mushy” texture.

Pioneer Woman Pumpkin Slab Pie Recipe Ingredients

For the Crust:

• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup cold salted butter, cut into small cubes
• ½ cup vegetable shortening, chilled
• 1 large egg
• 1 tablespoon white vinegar
• 5-6 tablespoons ice water

For the Filling:

• 2 cans (15 oz each) pumpkin puree (not pie filling)
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 4 large eggs, room temperature
• 2 ¼ cups evaporated milk
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt

How To Make Pioneer Woman Pumpkin Slab Pie Recipe

1. Prepare the Dough: In a large bowl or food processor, combine the flour and salt. Cut in the cold butter and shortening until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Bind the Crust: Whisk the egg, vinegar, and 5 tablespoons of ice water in a small jar. Drizzle this over the flour mixture and toss gently with a fork until a shaggy dough forms. If it is too dry, add one more tablespoon of water. Gather into a ball, flatten into a rectangle, wrap in plastic, and chill for at least 20 minutes.
3. Roll and Fit: Preheat your oven to 425°F (220°C). On a floured surface, roll the dough into a large rectangle roughly 18×13 inches. Carefully transfer it to a 15×10-inch jelly roll pan (baking sheet with sides). Press the dough into the corners and up the sides, crimping the edges decoratively. Chill the pan while you make the filling.
4. Mix the Filling: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, spices, and salt. Whisk in the eggs until smooth, then gradually pour in the evaporated milk, stirring until fully combined.
5. Bake the Pie: Pour the filling into the prepared crust. Bake at 425°F for 15 minutes to set the crust. Then, reduce the oven temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the center is set but still slightly jiggly.
6. Cool and Serve: Remove from the oven and let the pie cool completely on a wire rack. The filling will firm up as it cools. Slice into squares and serve with whipped cream.

Recipe Tips

• Keep Fats Cold: The secret to the signature Pioneer Woman flaky crust is keeping the butter and shortening ice-cold. If they melt before baking, you lose the layers.
• Use a Metal Pan: Glass or ceramic dishes conduct heat slower, which can lead to a soggy bottom in slab pies. A light-colored aluminum jelly roll pan is ideal for a crisp base.
• Don’t Overbake: The filling should still wobble slightly in the very center when you pull it out. It will continue cooking from residual heat; overbaking causes the custard to crack and separate.
• Room Temperature Eggs: Cold eggs can shock the fat in the filling or make it harder to emulsify. Let them sit on the counter for 30 minutes before mixing for the smoothest texture.

What To Serve With Pumpkin Slab Pie

A generous dollop of homemade whipped cream is non-negotiable here; the cool cream cuts through the rich spices perfectly. For a crunchier texture, you can sprinkle candied pecans or crushed gingersnap cookies over the top just before serving. If you want to lean into the holiday vibe, a drizzle of salted caramel sauce adds a decadent finish that pairs beautifully with the ginger and cloves.

How To Store

Once cooled completely, cover the pan tightly with plastic wrap or foil. The pie can be stored in the refrigerator for up to 4 days. Because of the custard filling, this pie should not be left out at room temperature for more than 2 hours. Freezing is possible, but it may slightly alter the texture of the crust; if you must freeze, wrap individual squares and thaw them in the fridge overnight.

FAQs

• Can I use store-bought pie crusts?
  Yes. You will need 2 to 3 standard refrigerated pie crusts. Stack two on top of each other and roll them out together to get the thickness and surface area needed for the jelly roll pan.
• Why did my crust get soggy?
  This usually happens if the oven wasn’t hot enough initially. Starting at 425°F ensures the bottom crust cooks quickly before the liquid filling soaks in.
• What size pan do I need?
  This recipe is designed for a 15x10x1-inch jelly roll pan. Using a standard cookie sheet (which has no rim or very low rim) is risky as the filling might spill over.
• Can I make this ahead of time?
  Absolutely. In fact, this pie slices better after chilling in the fridge for a few hours, making it an excellent make-ahead dessert for holidays.
• Can I use fresh pumpkin instead of canned?
  Yes, but fresh pumpkin puree typically has more water content. Strain fresh puree through a cheesecloth for 30 minutes to match the consistency of canned pumpkin.

Nutrition

• Calories: 285
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 290mg
• Total Carbohydrate: 32g
• Protein: 5g

Try More Recipes:

• Pioneer Woman Cranberry Apple Crisp Recipe
• Pioneer Woman Sour Cream Pound Cake Recipe
• Pioneer Woman Raspberry Buttermilk Cake