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Pumpkin-Pecan Slab Pie
A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.
Prep Time 20 minutes mins
Total Time 3 hours hrs 50 minutes mins
Course Dessert
Cuisine American
Status To Try
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
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.
Keyword sweetnesses-pies-cobblers