Pumpkin Slab Pie

By katev

Ingredients

• Crust:
• 4 cups (500g) all-purpose flour
• 1 and 1/2 teaspoons salt
• 1 teaspoon granulated sugar
• 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
• 3/4 cup (180ml) very cold ice water
• egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
• Filling:
• 2 (15 ounce) cans pure pumpkin (about 4 cups total; 900g)1
• 2 cups (400g) light or dark brown sugar
• 4 large eggs
• 2 cups (480ml) heavy cream
• 1/4 cup (60ml) whole milk
• 1 teaspoon pure vanilla extract
• 2 Tablespoons cornstarch
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper2

Details

Servings 24

Preparation

Step 1

Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Cut off about 1/4 of the dough; this will be for the pie crust leaves and the rest will be for the actual pie. Flatten both into a 1-inch thick disc using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using. *If not making pie crust leaves, just wrap all the dough up, chill, and use it all for the bottom crust.
Make the filling: Whisk all of the filling ingredients together in a large bowl. It will be a little thick. Cover and refrigerate until you need it; or refrigerate up to 3 days.
Preheat oven to 375°F (190°C).
Roll out the chilled pie crust: Remove larger disc of pie dough from the refrigerator. Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18x13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10x15 inch jelly roll pan (I like this one too); there will be overhang on the sides. Smooth the crust out so it fits nicely into all the corners of the pan. Crimp the edges with your fingers, if desired. Brush edges lightly with the egg wash. Reserve remaining egg wash for step 6.
Spread filling evenly into the crust. Bake for 35-45 minutes or until the filling is only slightly jiggly in the very center. Remove from the oven, set on a wire rack, and allow to cool completely.
Pie crust leaves: As the pie cools, roll out remaining dough. Roll out into any shape you really want (doesn't matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with egg wash. Cut leaf veins into leaves using a sharp knife or toothpick, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
Decorate pie with pie crust leaves and/or whipped cream. Leftovers keep well covered in the refrigerator for up to 1 week.