Slab Pumpkin Pie Sheet Pan Pumpkin Pie Pumpkin Pie Bars - Glen And Friends Cooking

Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars

As you can tell - I don't really know what to call these... so today watch Glen Cook pumpkin slab pie? Slab pumpkin pie bars? It's a great Thanksgiving dessert pie with a no-roll press in pie crust.


Press-In Crust: (makes 2 - 9x13 crusts)
Ingredients
310 mL (1 cups) cold butter, cut into cubes
60 mL ( cup) brown sugar
125 mL ( cup) granulated sugar
2 mL ( tsp) salt
625 mL (2 cups) all-purpose flour


Pumpkin Filling:
Ingredients
500 ml (2 cups) pumpkin puree
60 mL ( cup) brown sugar
125 mL ( cup) granulated sugar
5 mL (1 tsp) cinnamon
2 ml ( tsp) nutmeg
1 ml ( tsp) ground cloves
1 ml ( tsp) ground ginger
.5 mL (1/8 tsp) ground mace
1 ml ( tsp) allspice
Pinch salt
2 large eggs
250 mL (1 cup) cream

Crust Method:
Place all of the ingredients in a food processor and pulse until it looks like wet sand.
Divide between two 9x13 sheet pans and pressing with your hands.
Refrigerate at least 30 minutes before blind baking.
Preheat oven to 180C (350F)
Blind bake for 25-30 minutes.
*Unbaked crust pressed into a sheet pan can be frozen for several weeks before use - can be blind baked from frozen.

Filling Method:
Preheat the oven to 220C (425F).
Whisk all of the ingredients together until smooth.
Pour the filling into the crust and bake for 10 minutes.
Reduce the oven temperature to 350 and bake for about 20-25 minutes longer, until the filling is set.

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