Pumpkin Slab Pie

Pumpkin Slab Pie Extravaganza: A Feast for the Senses

Get ready to embark on a culinary adventure that celebrates the essence of fall with a touch of extravagance – Pumpkin Slab Pie. This delightful twist on the classic pumpkin pie is not only a visual spectacle but also a flavor-packed journey into the heart of autumn. In this comprehensive guide, we’ll unravel the secrets behind the perfect Pumpkin Slab Pie, from the carefully curated ingredients to the step-by-step instructions, cook notes, enticing variations, and keto and low-carb adaptations. Join us as we dive into the world of culinary creativity, where each bite tells a story of warmth, spice, and pure indulgence.

Ingredients

For the Pie Crust:

  • 3 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup ice water

For the Pumpkin Filling:

  • 2 cups canned pumpkin puree
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

For the Whipped Cream (Optional):

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Pie Crust:

  1. Prepare the Dough:
    • In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
    • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
    • Gradually add ice water, a tablespoon at a time, and mix until the dough comes together.
    • Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Roll and Shape:
    • Preheat your oven to 375°F (190°C).
    • On a floured surface, roll out one disc of the chilled dough to fit a 10×15-inch baking sheet. Transfer the rolled-out dough to the sheet, pressing it into the corners.
  3. Blind Bake:
    • Line the crust with parchment paper and fill it with pie weights or dried beans.
    • Blind bake for 15 minutes, then remove the parchment and weights, and bake for an additional 5 minutes or until the crust is golden brown. Allow it to cool.

Pumpkin Filling:

  1. Mix the Filling:
    • In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
  2. Pour and Bake:
    • Pour the pumpkin filling over the cooled pie crust in the baking sheet, spreading it evenly.
    • Bake for 30-35 minutes or until the center is set. Allow it to cool completely.

Whipped Cream (Optional):

  1. Whip it Up:
    • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Serve with Flair:
    • Slice the Pumpkin Slab Pie into squares, top each piece with a dollop of whipped cream, and serve with a sprinkle of cinnamon if desired.

Cook Notes

Perfecting the Pie Crust:

  • Ensure your butter is cold for a flaky crust. If the dough becomes too soft while rolling, refrigerate it for a few minutes before continuing.
  • Blind baking the crust prevents it from becoming soggy once the filling is added.

Flavorful Filling Tips:

  • Use canned pumpkin puree for convenience and consistency.
  • Adjust the spice levels to your preference – add more cinnamon for warmth or a dash of cloves for extra depth.

Whipping Up the Cream:

  • For the best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
  • Customize the whipped cream by adding a hint of maple syrup or a splash of your favorite liqueur.

Variations

Pecan Streusel Topping:

  • Add a decadent touch by sprinkling a pecan streusel over the pumpkin filling before baking. The crunchy, nutty topping will elevate your Pumpkin Slab Pie to new heights.

Maple Bourbon Glaze:

  • Drizzle a luscious maple bourbon glaze over the cooled pie for a sophisticated twist. Combine 1/4 cup maple syrup with 2 tablespoons of bourbon and heat until slightly reduced.

Gingersnap Crust:

  • Swap out the traditional pie crust for a gingersnap cookie crust to add a spiced and slightly tangy dimension to your Pumpkin Slab Pie.

Keto and Low-Carb Versions

Keto Pumpkin Slab Pie:

Crust:

  • Replace all-purpose flour with almond flour or a combination of almond and coconut flour.
  • Use cold, cubed butter and a low-carb sweetener like erythritol or stevia.

Filling:

  • Opt for canned pumpkin puree with no added sugars.
  • Substitute brown sugar with a keto-friendly sweetener like monk fruit or erythritol.

Low-Carb Pumpkin Slab Pie:

Crust:

  • Use almond flour or a blend of almond and coconut flour for a lower carb alternative.
  • Incorporate a sugar substitute such as erythritol or stevia to sweeten the crust.

Filling:

  • Choose a sugar-free canned pumpkin puree.
  • Replace brown sugar with a low-carb sweetener to maintain the desired level of sweetness.

As we wrap up this epic journey through the realms of pastry and pumpkin perfection, the Pumpkin Slab Pie stands as a testament to the beauty of autumn flavors. Each meticulously crafted layer, from the flaky crust to the spiced pumpkin filling, is a brushstroke in the masterpiece of fall desserts.

Whether you choose to indulge in the classic rendition or explore the realms of variation, know that the Pumpkin Slab Pie is more than a dessert; it’s a symphony of seasonal delights. Share this culinary masterpiece with loved ones, creating memories around the table that echo with the warmth of the season.

So, don your apron, preheat the oven, and let the aroma of pumpkin, spice, and everything nice fill your kitchen. The Pumpkin Slab Pie awaits, ready to captivate your senses and become a cherished tradition in your fall culinary repertoire. May your autumn be sweet, flavorful, and filled with the joy of homemade goodness!