This fuss-free pumpkin dessert feeds a crowd.
If it isn’t a requirement, it should be.
Our pumpkin slab pie feeds 18.
Credit:Victor Protasio, Chelsea Zimmer, Christina Dailey
DIY Pumpkin Puree
Roast a pumpkin and makehomemade pumpkin pureeinstead of using canned pumpkin.
pie pumpkin will produce more than enough puree for this recipe.
Ingredients
Pie:
3(9-inch)refrigerated piecrusts, softened per pkg.
Credit:Victor Protasio, Chelsea Zimmer, Christina Dailey
directions (from 2 [14.1-oz.]
All-purpose flour, for surface
4largeeggs, at room temperature
2(15-oz.)
canspumpkin
1(14-oz.)
Credit:Victor Protasio, Chelsea Zimmer, Christina Dailey
Transfer to an 18- x 13-inch rimmed baking sheet, pressing dough into bottom and sides of baking sheet.
Fold excess dough under, leaving a 1/2-inch overhang.
Crimp tightly, pressing over edges of baking sheet.
Credit:Victor Protasio, Chelsea Zimmer, Christina Dailey
Freeze until firm, about 30 minutes.
Meanwhile, preheat oven to 425F.
Bake in preheated oven until piecrust is set and edges are lightly browned, 18 to 20 minutes.
Remove parchment paper and weights, and return to oven.
Bake at 425F until center is dry to the touch, 4 to 5 minutes.
Let cool on a wire rack, about 30 minutes.
Reduce oven temperature to 350F.
Whisk eggs in a large bowl until whites and yolks are combined.
Whisk in pumpkin, sweetened condensed milk, brown sugar, pumpkin pie spice, and salt until smooth.
Pour pumpkin mixture into piecrust, and bake at 350F until set, about 30 minutes.
Transfer to a wire rack, and let cool completely, about 2 hours.
Increase mixer speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes.
Serve Whipped Cream on top of cooled Pie; garnish with additional cinnamon.
