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Pumpkin Slab Pie

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Megan DeKok
Updated Sep 3, 2014
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Pumpkin-y, cinnamon-y bars that are perfect for a party!

Pumpkin Slab Pie

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 12
  • Ingredients 17
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Ingredients

Crust

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup cold unsalted butter, cut into squares and chilled
  • 4 to 8 tablespoons ice water

Streusel

  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, softened

Pumpkin Filling

  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In medium bowl, mix first 3 Crust ingredients together with whisk. Add cold butter, and toss to coat. Using pastry blender or your fingertips, cut in butter, working until mixture looks like a coarse meal. Add 4 tablespoons of the ice water. Stir with wooden spoon. If still too dry, add more water, a tablespoon at a time, until dough comes together. Pat into a flat round. Wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, heat oven to 350°F.
  • Step 
    2
    In small bowl, make Streusel by stirring together the first four Streusel ingredients, then rubbing butter into the mixture until it clumps together. Place in freezer.
  • Step 
    3
    Roll crust dough into large rectangle. Place on foil-lined cookie sheet.
  • Step 
    4
    Meanwhile, in large bowl, beat Pumpkin Filling ingredients with whisk. Spread over crust. Sprinkle evenly with Streusel.
  • Step 
    5
    Bake 35 to 45 minutes or until set. Cut into squares, and serve. Cover and refrigerate leftovers.

Nutrition

Nutrition Facts are not available for this recipe

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