Pumpkin Slab Pie

Pumpkin Slab Pie
Makes 16
Prep 30 m
Bake 45 m



  1. 1 of 3 Heat oven to 400 degrees . Lightly flour a surface. Unroll 2 piecrusts and stack on top of each other. Use a rolling pin to combine crusts into a 17 x 12-inch rectangle. Place in bottom of a rimmed 15 x 10-inch sheet pan. Slightly roll out third piecrust. Using a 2-inch pumpkin cookie cutter, remove 16 shapes and place on a separate baking sheet. (Save leftover crust for another use.) Refrigerate while preparing filling.
  2. 2 of 3 In a large bowl, beat all remaining ingredients until smooth. Spread into pie shell and place pumpkin cutouts on top.
  3. 3 of 3 Bake 40 to 45 minutes, until crust is browned and filling is set. Cool completely before slicing into squares.
Nutrition Information for Pumpkin Slab Pie
Servings Per Recipe: 16
Per Serving: 310 mg sodium, 6 g pro., 3 g fiber, 38 g carb., 21 g sugar, 11 g Fat, total, 260 kcal cal.