Wednesday, November 9, 2011

DIY Slab Pumpkin Pie

I wanted to bake a pumpkin pie that would last us a little while, so I made a large rectangular pie. This makes a delicious 9x13 pumpkin pie, so you have plenty to share or enjoy for several days. Although it didn't last as long as I had planned, because it was really good. If you don't want a rectangular pie you could use two regular pie pans.

Oil Pie Crust Recipe

  • 2 cups flour
  • ½ cup oil (vegetable, canola, sunflower, etc.)
  • 6 Tbsp or more ice water
    (makes enough for a standard double crust pie, two single crust pies, or a 9x13 slab pie)
  1. Mix together oil and flour with a pastry cutter.
  2. Add ice water, and continue mixing until firm dough forms.
  3. Let rest at least 15 minutes before rolling. 
  4. Bake at 350 F for 10 minutes to avoid a soggy crust.

Homemade Pumpkin Pie Filling Recipe

  • 3 cups pumpkin puree or canned pumpkin
  • 1 1/2 cups (12oz) of cream, half-n-half, evaporated milk, or even plain whole milk for a light pie
  • 1 cup light brown sugar
  • 3 whole eggs
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  1. Combine all ingredients in a large mixing bowl, stirring until well combined.
  2. Pour into prepared pie crust shells.
  3. Bake at 350 F for 45 minutes to 1 hour or until center is firm.

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