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Pumpkin-Streusel Slab Pie

pumpkin-streusel slab pie Dessert
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. ...MORE + LESS -

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

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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.

Expert Tips

  • 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!

Nutrition Information

Nutrition Facts

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

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