Pumpkin-Streusel Slab Pie

A crowd-size version of classic pumpkin pie, updated with a quick sugar cookie streusel topping! Recipe by Aaron Hutcherson. ...MORE + LESS -

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

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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.

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