A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.
Pumpkin-Pecan Slab Pie
A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.
Ingredients
Crust
- 1 box Pillsbury refrigerated pie crusts softened as directed on box
Pumpkin Pie Filling
- 3/4 cup packed brown sugar
- 1 can pumpkin 15 oz; not pumpkin pie mix
- 1 1/4 cups half-and-half
- 2 eggs
- 1 Tbsp pumpkin pie spice
Pecan Pie Filling
- 2/3 cup packed brown sugar
- 1/2 cup light corn syrup
- 3 eggs
- 2 cups chopped pecans
Instructions
- Heat oven to 375°F. On a lightly floured surface, unroll and stack the pie crusts, then roll to a 17 x 12-inch rectangle.
- Fit crust into an ungreased 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust even with the pan edges and seal any tears.
- Whisk the pumpkin filling ingredients until well blended. Spread evenly over the crust and bake 25 to 28 minutes, until set.
- Meanwhile, whisk together the pecan filling ingredients except pecans, then stir in pecans. Carefully spoon over the pumpkin layer and spread evenly.
- Bake another 23 to 28 minutes, until deep golden brown and set in the center.
- Cool completely in the pan on a rack, about 1 1/2 hours, then refrigerate 1 hour. Cut into 16 pieces and top with whipped cream if desired.
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Source: Pillsbury
Category: Uncategorized