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

Chocolate Lava Cakes

Nothing beats warm melted chocolate with vanilla ice cream. It makes every occasion special. This recipe is amazingly easy. Just don’t cook it too long.

Print

Chocolate Lava Cakes

Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8

Ingredients

  • 3/4 cup butter
  • 12 oz high quality chocolate chips
  • 1/2 cup heavy cream
  • 5 eggs
  • 3/4 cup flour

Instructions

  1. Place a straight muffin pan on perforated baking sheet( if you do not use a BonCook muffin pan you will need to butter muffin wells, dust with cocoa and cross your fingers )

    Place chocolate chips in a microwave in a large round mold or microwave safe bowl. Top chips with butter and cream then microwave for 30 seconds at a time, stirring in between until chocolate is smooth. Allow chocolate to cool slightly. Stir in eggs, sugar and flour then pour into muffin wells. Muffin wells should be ¾ full. Refrigerate for at least one hour and up to two days.

    When ready to bake: Preheat oven to 425 degrees. Bake for 12-15 minutes, just until the outsides and most of the top has set. You want the center to be like a thick pudding. You may insert a knife to test. Let them cool for 5 minutes then place a sheet pan on top and flip. Inverting the lava cakes. Serve warm with Whipped cream or Ice cream. Makes 8 or 9 cakes. 

Recipe Notes

Get my favorite muffin pan Here

Perforated baking sheet Here