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Pumpkin-Pecan Slab Pie

pumpkin-pecan slab pie Dessert
Pumpkin-Pecan Slab Pie
  • Prep 20 min
  • Total 3 hr 50 min
  • Servings 16
  • Pinterest
    28
  • Print
    124
  • Save
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Two of your favourite Thanksgiving pies, combined in one pie and ready for a crowd. ...MORE + LESS -

Ingredients

1 box (2 crusts) Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4 cup packed brown sugar
1 can (14 oz/398 mL) pure pumpkin (not pumpkin pie mix)
1 1/4 cups half-and-half
2 eggs
1 tablespoon pumpkin pie spice

2/3 cup packed brown sugar
1/2 cup light corn syrup
3 eggs
2 cups chopped pecans

Steps

Hide Images
  • 1
    Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  • 2
    Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
  • 3
    In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
  • 4
    Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling; spreading evenly.
  • 5
    Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Expert Tips

  • You can make this up to a day ahead; cover and refrigerate.
  • Cut up and serve the pie on a large serving platter for a buffet. Top with dollop of whipped cream, and garnish with pecan half, or lightly sprinkle with pumpkin pie spice or cinnamon. A fine strainer works well for sprinkling on the spice garnish.

Nutrition Information

Nutrition Facts

Serving Size: 16 servings
Calories
370
% Daily Value
Total Fat
20
Saturated Fat
5
Trans Fat
0
Cholesterol
70
Sodium
170
Dietary Fiber
2
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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