Pumpkin Slab Pie

We made this for Nelk Thanksgiving 2022 - big hit!

Ingredients

CRUST (consider 1 1/2 recipe)

3 C flour

1 Tbsp sugar

1 tsp salt

1 1/2 C shortening

1 large egg

5 Tbsp ice cold water

1 Tbsp vinegar

Baking spray

FILLING (consider doubling)

1-15oz can pumpkin puree

1-12oz can evaporated milk

2 large eggs

3/4 C sugar

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

Directions

CRUST

1. Combine flour, sugar, and salt in a large bowl. Using a pastry cutter cut in shortening until mixture resembles coarse meal. Add in egg, water, and vinegar and gently mix together until dough is formed. Wrap dough in plastic wrap and chill for about 15 minutes. (I let chill overnight)

2. Preheat oven to 350ºF. Lightly spray a 10x15x1-inch jelly roll pan with cooking spray and set aside >>>IF recipe is 1.5/2x, then use a large baking sheet<<<

3. Once dough has chilled, roll dough on a generously floured surface into a 12×17-inch rectangle. Using a spatula carefully lift dough and transfer to prepared baking sheet. (we used a cutting board with plastic wrap on top, roll dough over this, then you can invert it onto the pan easily)

4. Press the dough into the bottom and sides of pan. Tuck any excess dough in and pinch edges together as desired

FILLING:

1. In a medium bowl, mix pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth and blended. Pour filling into prepared pie crust

2. Bake for 35-40 minutes until center is set. If edges of crust become too dark, cover the edges with aluminum foil

3. Allow pie to cool for at least 1 hour. Once cool, cut into squares

NOTES:

Consider doubling the filling, 1 1/2 the crust, and putting in a larger baking sheet to increase the thickness of the filling. Will have to adjust baking time to ensure pie is set.

recipe from www.thecookful.com