Pumpkin Slab Pie with Pecan Streusel

Who says a pie has to be round? Feed a crowd by creating this pumpkin slab pie.  The streusel topping gives it a satisfying and sweet crunch.

Print

Pumpkin Slab Pie with Pecan Streusel

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 15

Ingredients

  • 1 box refrigerated pie crusts rolled
  • 3 large eggs
  • 3/4 cup sugar
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1 15 oz. can pumpkin puree
  • 1/2 cup heavy cream

Streusel Topping

  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup butter (1 stick)
  • 1/2 cup coarsely broken pecan halves

Instructions

  1. Preheat oven to 350 degrees. Place a deep flexi flat* on a perforated baking** sheet or grease a jelly roll pan. 

    Bring pie crusts to room temperature and unroll. Place one on top of the other and roll into a 13x17 rectangle. Gently place into pan. Ease crust into corners and ups the sides. Roll or fold edge gently and flute the edge with your hands. Trim off excess dough if needed. 

    Whisk together eggs, sugar, spices and salt in a large bowl until smooth. Whisk in pumpkin. Whisk in the cream and pour filling into the pie crust. Spread and smooth top. 

    Bake for 30 minutes until filling begins to set. Sprinkle chilled streusel evenly over filling. Continue baking until the topping is golden brown and the filling is set, about 25 minutes. The tip of a knife inserted should come out clean. (be careful not to pierce your flexiflat)

    Cool to Room temperature. Refrigerate until chilled. 

Streusel Topping

  1. Stir together oats, brown sugar and flour in a large bowl. Work in the butter with a pastry cutter or fingertips until the mixture is crumbly. Gently toss in the pecans. Cover and refrigerate until butter is cold. At least 30 minutes. 

Recipe Notes

*Purchase Deep flexi Flat Here

**Purchase Perforated Baking Sheet Here

Gluten Free Banana Bread

This bread smelled so good when it was baking and it definitely delivered on taste and texture. It would make a slightly heavy muffin but it was a hearty  quick bread with a slightly nutty taste. I like to freeze over ripe bananas in their peel so I can just pull out the number I need and let thaw. The banana pulp slides right out of the peel and is easy to blend into any recipe.

glutenfreebananabread

Print

Gluten Free Banana Bread

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients

  • 3 medium bananas very ripe
  • 1/2 tsp. pure vanilla
  • 3 Tbsp. coconut oil melted
  • 1/4 cup coconut sugar or organic cane sugar
  • 1/4 cup packed brown sugar
  • 2 Tbsp. Honey
  • 3.5 tsp. baking powder
  • 3/4 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 3/4 cup mild
  • 1 1/4 cups Almond meal
  • 1 1/4 cups gluten free flour blend
  • 1 1/4 cups gluten free rolled oats
  • 3/4 cup mini chocolate chips optional

Instructions

  1. Preheat oven to 350 degrees. Place loaf pan or tray on a perforated baking sheet.

    Mash banana in a large bowl. Add all ingredients through milk and whisk until combined well. Add almond meal, flour and oats. Stir until combined. Add chocolate chips if desired.

    Place in loaf pan and bake 1 hour and 15 minutes for one loaf. I used the 9 loaf tray and it baked for 30 minutes.

    Let cool completely before cutting or it will be too tender to hold firm.

    Adapted from the Minimalist Baker. 

Recipe Notes

Get your Nine Loaf Tray Here.

Get your perforated baking sheet Here.

Freeze over ripe bananas in the skins for use in banana baked good. When ready to use. Thaw and squeeze banana out. Your baked goods will be extra moist and easy to mix.