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Recipe: Pumpkin Slab Pie (Feeds a Crowd)

Trusted Recipes from a Self-Taught Baker

This pumpkin slab pie feeds a crowd. Its superbly creamy with every one other accompanied by spiced accompanied by an ultra buttery flaky pie crust with every one other accompanied by a secret constituent everyone loves

This pumpkin slab pie feeds a crowd. Its superbly creamy with every one other accompanied by spiced accompanied by an ultra buttery flaky pie crust with every one other accompanied by a secret constituent everyone loves

Pumpkin Slab Pie (Feeds A Crowd) Ingredients

  • 4 cups (500g) all-purpose flour (spoon & leveled)

  • 1 with every one other accompanied by 1/2 teaspoons salt

  • 1 teaspoon granulated sugar

  • 1 with every one other accompanied by 3/4 cup (3.5 sticks; 400g) unsalted butter, extremely chilly with every one other accompanied by cubed

  • 3/4 cup (180ml) extremely chilly ice water

  • egg wash:1 large egg, softly beaten accompanied by 1Tablespoon (15ml) milk

  • 2 (15 ounce) cans pure pumpkin (about 4 cups total; 900g)*

  • 2 cups (400g) illumination or black brown sugar

  • 4 large eggs

  • 2 cups (480ml) heavy cream

  • 1/4 cup (60ml) whole milk

  • 1 teaspoon pure vanilla extract

  • 2 Tablespoons cornstarch

  • 2 teaspoons ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/8 teaspoon fresh ground pepper*

  • optional: whipped cream

How to Make Pumpkin Slab Pie (Feeds A Crowd)

  1. Mix the flour, salt, with every one other accompanied by sugar with every one other inside a large bowl. Addthe butter.Using a pastry cutteror set of two forks, gash the butter intothe mixture until it resembles coarse repast (pea-sized bits accompanied by a few larger bits of fat is OK). Apastry cutter makes this step extremely uncomplicated with every one other accompanied by quick.Drizzle the chilly aqua in, 1 Tablespoon (15ml) at a time, with every one other accompanied by mix accompanied by a rubberspatula or made of wood spoon following every one Tablespoon (15ml) added.Do not add some additional aqua than you need. Stop adding aqua when the dough begins to form large clumps. I always use concerning 3/4 cup(180ml) water.Transfer the pie doughtoa floured labour surface. Using flouredhands, fold the dough into itself until the flour is completely incorporated into the butterpieces.The dough should go nearer with every one other easily with every one other accompanied by should not be in touch overly sticky. Form doughinto a ball. Cut offabout 1/4 of the dough; this will exist for the pie crust leaves with every one other accompanied by the relax will exist for the real pie. Flatten both into a 1-inch thick disc using your hands.Wrap every one tightly inside malleable wrap. Refrigerate for at least 2hours (and up to 5 days) or turn into ice for up to 3 months. Thaw overnight inside the fridge earlier to using. *If not making pie crust leaves, fair wrap all the dough up, chill, with every one other accompanied by use it all for the foot crust.

  2. Whisk all of the filling ingredients with every one other inside a large bowl. It will exist a little thick. Cover with every one other accompanied by refrigerate until you need it; or refrigerate up to 3 days.

  3. Preheat stove to 375F (190C).

  4. Remove larger disc ofpie dough from the refrigerator. Keep the other inside the refrigerator while you work. On a softly flouredwork surface, roll the dough not here into (roughly) an18×13-inch rectangle. Make sure to turn the dough concerning a quarter turn following every one few rolls. Carefully place the dough into a 10×15 inch jelly roll pan; there will exist overhang on the sides.Smooth the crust not here so it fits attractively into all the corners of the pan.Crimp the edgeswith your fingers, if desired. Brush edges softly accompanied by the ovum wash. Reserve residual ovum clean oneself for step 6.

  5. Spread filling evenly into the crust. Bake for 35-45 minutes or until the filling is only slightly jiggly inside the extremely center. Remove from the oven, place on a cable rack, with every one other accompanied by permit to cool completely.

  6. As the pie cools, roll not here residual dough.Roll not here into some form you really want (doesn’t matter) with every one other accompanied by 1/8 inch thickness. Using frondflag cookie cutters, gash into shapes. Brush every one softly accompanied by ovum wash. Cut frondflag veins into leaves using a sharp cutting tool or toothpick, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet with every one other accompanied by cook at350F (177C) for 10 minutes or until softly browned. Remove andset to one side to cool earlier to decorating pie.

  7. Decorate pie accompanied by pie crust leaves and/or whipped cream. Leftovers retain well covered inside the refrigerator for up to 1 week.

Source: Pumpkin Slab Pie (Feeds a Crowd)

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