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Pumpkin-Streusel Slab Pie

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Pumpkin-Streusel Slab Pie
  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 24
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A crowd-size version of classic pumpkin pie, updated with a quick sugar cookie streusel topping! Recipe by Aaron Hutcherson.
May 7, 2018

Ingredients

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 can (796 mL) pumpkin (not pumpkin pie mix)
  • 1 1/4 cups sugar
  • 4 eggs
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 roll Pillsbury™ refrigerated sugar cookie dough
  • 1 cup quick-cooking oats

Steps

  • 1
    Heat oven to 350°F.
  • 2
    Unroll pie crusts from 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, and layer them on top of each other. Roll out into a rectangle large enough to cover 17x12-inch rimmed baking sheet; press into baking sheet, pressing into corners.
  • 3
    In large bowl, mix 1 can (796 mL) pumpkin (not pumpkin pie mix), 1 1/4 cups sugar, 4 eggs, 1 tablespoon ground cinnamon and 1/2 teaspoon kosher salt. Spread evenly in crust. Bake 20 minutes.
  • 4
    Meanwhile, mix 1/2 roll Pillsbury™ refrigerated sugar cookie dough, 1 cup quick-cooking oats, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt to make streusel topping.
  • 5
    Sprinkle streusel topping over pie, and bake about 30 minutes longer or until filling is set and streusel is lightly browned. Cool; cut into rectangles.

Expert Tips

  • Tip 1
    You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
  • Tip 2
    Fill the cookie jar by baking the remaining cookie dough as directed on package!

Nutrition Information

124 Calories, 3.3g Total Fat, 2.6g Protein, 22g Total Carbs, 11.6g Sugars

Nutrition Facts

Serving Size: 24
Calories
124
Total Fat
3.3g
Saturated Fat
1.2g
Cholesterol
32.7mg
Sodium
137mg
Total Carbs
22g
Dietary Fiber
1.9g
Sugars
11.6g
Protein
2.6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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