To Make the Pie Crust:
In a medium bowl combine flour and salt. Add the cubed butter and mix into the flour mixture with a pastry cutter until it resembles coarse crumbs.
Add the ice cold water a tablespoon at a time to the flour mixture until the dough comes together. If needed, add more water until everything comes tougher.
Wrap the crust dough with cling wrap and refrigerate for 1-2 hours.
Once the pie dough is chilled, roll out the dough to ¼ inch thick and transfer it to a quarter sized sheet pan. Trim excess dough from the edges and pinch to create a crimped pattern. Preheat the oven to 400°F/200°C.
Optional Step: Blind Bake the Crust
Blind baking makes the crust a bit crispier on the bottom. If you want to do this, line the unbaked crust with parchment paper and aluminum foil, then fill with pie weights or dried beans. You need extra pie weights, more than you'd use for a regular sized pie!
Bake in a 400°F/200°C oven for 15 minutes. Then remove the pie weights and the foil and paper. Pierce the crust with a fork all over to release the steam, then bake again for 10 more minutes or until the crust is firm.
To Make the Pumpkin Pie Filling:
In a medium bowl, combine eggs and sugar. Beat the eggs until the sugar is dissolved.
Next add the pumpkin puree, salt, ground cinnamon, ginger, cloves, and nutmeg.
Gradually stir in the evaporated milk and mix until smooth and well combined.
Pour the filling into the pie crust. Brush the edges of the crust with egg wash, and bake for 15 minutes at 400°F/200°C. Turn the oven down to 350°F/180°C, and continue baking for 25-30 minutes until the center of the slab pie is set.
Allow the pie to cool down for at least two hours, and serve each slice with a dollop of whipped cream and ground cinnamon sprinkled on top.
- You can make this slab pie in a regular size cookie sheet (1/4 size sheet pan), or in a slightly smaller jelly roll pan.
- If your pie dough is too crumbly and won’t hold together, add a bit more water until it does.
- Make sure you chill your pie dough before rolling it out for the best flaky crust.
- I'm telling you that blind baking the crust for a slab pie is optional because it is a bit tricky to do, and doesn't make a huge amount of difference in the finished pie. You decide if you want to take the extra step or not.
- In place of evaporated milk, you can use whole milk or heavy cream.
- Brown sugar can be used instead of white sugar. This will give the filling a warmer sugary flavor.
- To Store: Keep leftovers covered and in the fridge for up to 4 days.
Calories: 362kcal | Carbohydrates: 45g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 370mg | Potassium: 292mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8846IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 2mg