Pumpkin Slab Pie
If you’re feeding a crowd this holiday season, skip the fussy pie dish and go big — literally! This Pumpkin Slab Pie is baked right on a sheet pan for an easy, no-stress dessert that’s creamy, cozy, and totally crowd-pleasing.
You’ll love how simple this sheet pan pie is to make (thank you, refrigerated pie dough!) and how easy it is to slice and serve. Plus, we’re making it extra cute with optional leaf cutouts from extra pie dough for that perfect fall touch.
Don’t stop at pumpkin! This generous pie can be made with any fruit pie filling. Try my Cherry Slab Pie next. 🍒
Why You’ll Love Slab Pie
- Feeds a crowd: Perfect for Thanksgiving, potlucks, or Friendsgiving!
- No fancy pie dish required: Just a rimmed sheet pan.
- Shortcut-friendly: Uses store-bought refrigerated pie crust.
- Decorative option: Add adorable pie dough leaf cutouts on top — so festive!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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For the crust:
- 2 boxes refrigerated pie crusts (4 crusts total)
- 1 egg, beaten (for egg wash)
For the filling:
- Pumpkin puree- do not use pumpkin pie filling. The pumpkin pie filling has spices and other additives and we’ll be mixing up our own
- Evaporated milk
- Eggs- room temperature
- Brown sugar
- Spices-cinnamon, ginger, nutmeg, and cloves
- Salt
- Vanilla extract
Optional for decoration:
- Extra pie dough scraps for leaf cutouts- or use your favorite cookie cutters or designs
- A little sugar for sprinkling
How To Make It
Preheat and prep
Preheat your oven to 400°F. Lightly grease a 15×10-inch rimmed sheet pan (also called a jelly roll pan).
Roll and fit the crust
Unroll the pie crusts and overlap them slightly to cover the bottom and sides of the sheet pan. Press the seams together and trim any overhang. Use scraps to patch any thin spots — it doesn’t have to be perfect!
Pro tip: Use the extra dough scraps for leaf cutouts (or your favorite shapes) — just press them out with mini cookie cutters and set aside.
Blind bake (optional but helpful)
For a crispier crust, line the dough with parchment paper, fill with pie weights (or dried beans), and bake for 8–10 minutes. Remove weights and let cool slightly.
Make the pumpkin filling
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and well combined.
Pour and bake
Pour the filling into the prepared crust and smooth out the top. If you’re using leaf cutouts, brush them with egg wash and gently place them on top of the filling.
Bake for 35–40 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean. If the crust or leaf cutouts brown too quickly, lightly cover with foil halfway through.
Cool and serve
Cool completely before slicing into squares. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if desired.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
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FAQ’s
Can I use homemade pie dough instead of refrigerated?
Absolutely! If you love making your own pie crust, go for it — you’ll need enough for four standard crusts to cover the sheet pan.
What size pan should I use?
A 15×10-inch rimmed sheet pan (also called a jelly roll pan) works best. A half sheet pan (18×13) will make the filling a little thinner but still delicious!
Can I make this ahead of time?
Yes! This pie is actually better after it chills. You can make it a day or two ahead and store it covered in the fridge.
Can I freeze pumpkin slab pie?
Yes! Once cooled, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
How do I store leftovers?
Store covered in the refrigerator for up to 3 days. Serve cold or bring to room temp before serving.
Do I have to blind bake the crust?
It’s optional! Blind baking helps the bottom crust stay crisp, but if you’re short on time, you can skip it — it’ll still be delicious.
More Sharing Desserts
- Oreo Brownie Trifle
- Caramel Apple Poke Cake
- Apple Cider Bundt Cake
- Pumpkin Cheesecake Bars
- Crock Pot Hot Fudge Sundae Cake
- Chocolate Chip Cookie Bars
- Banana Split Poke Cake
- Magic Bars
Large Gathering Approved
Every holiday season, I’m all about those big-batch, crowd-feeding desserts that keep everyone happy — and this Pumpkin Slab Pie delivers. It’s cozy, creamy, and smells like pure fall joy. The best part? You can make it the night before, decorate it with those cute little pie crust leaves, and still have time to sip your coffee while everyone else asks for seconds.
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Pumpkin Slab Pie
Equipment
Ingredients
Method
- Preheat your oven to 400°F. Lightly grease a 15×10-inch rimmed sheet pan (also called a jelly roll pan).
- Unroll the pie crusts and overlap them slightly to cover the bottom and sides of the sheet pan. Press the seams together and trim any overhang. Use scraps to patch any thin spots — it doesn’t have to be perfect!
- Pro tip: Use the extra dough scraps for cutouts — just press them out with mini cookie cutters and set aside.
- Blind bake (optional but helpful): For a crispier crust, line the dough with parchment paper, fill with pie weights (or dried beans), and bake for 8–10 minutes. Remove weights and let cool slightly.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and well combined.
- Pour the filling into the prepared crust and smooth out the top. If you’re using leaf cutouts, brush them with egg wash and gently place them on top of the filling.
- Bake for 35–40 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean. If the crust or leaf cutouts brown too quickly, lightly cover with foil halfway through.
- Cool completely before slicing into squares. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if desired
What a great idea!