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.

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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 Peanut Butter Chocolate Banana Mini Muffins

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These are so moist and delicious you won’t even notice they are gluten free, low in fat and reasonably low in sugar. Just be careful, it’s easy to eat a half a dozen without much thought.

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Gluten Free Peanut Butter, Chocolate Banana Mini Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16

Ingredients

  • 1/2 cup very ripe banana
  • 1/2 cup all natural creamy peanut butter
  • 2 tbsp. honey
  • 1 tsp. vanilla extract
  • 2 Tbsp. brown sugar
  • 1 egg
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/3 cups +1Tbsp. powdered oats pulse old fashioned oats in blender until powder
  • 1/3 cup old fashioned oats
  • 1/3 cup dark chocolate mini chips

Instructions

  1. Preheat oven to 350 degrees and place Boncook mini muffin pan* on perforated baking sheet. (or generously grease muffin wells of a regular mini muffin pan)

    Remove banana from peel and mash well with fork. Measure the banana after it has been mashed.

    In a large bowl, using hand mixer or whisk cream together the mashed banana, peanut butter, honey, vanilla and brown sugar.

    Beat until completely combined. Beat in egg.

    To make oat powder, take oats and pulse in blender or food processor until they are a flour like consistency. Measure oat flour after blending.

    Stir in salt, baking soda, baking powder and oat flour. Just until combined.

    Stir in oats and chocolate chips.

    Measure a heaping Tablespoon of batter into each muffin well.

    Bake at 350 degrees for 10-12 minutes. Don’t over bake. This will keep them nice and moist.

Recipe Notes

Hint: I freeze bananas in their peel when they get too ripe. Thaw and slide from peel when ready to use for breads or muffins. They mash very easily and add extra moisture to you baked goods.

Get your awesome mini muffin tray Here.