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.

Pumpkin Slab Pie with Pecan Streusel

  • 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
  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 13×17 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. 

*Purchase Deep flexi Flat Here

**Purchase Perforated Baking Sheet Here

Quick Parmesan Chicken Tenders

Eating together around the family dinner table can be difficult on busy days or evenings. Every mom needs a quick go to recipe. My entire family loves this chicken recipe and it can be ready in less time than it takes to get through a drive through line. It is far healthier than any chicken you will pick up and your family will enjoy it around your table.


Quick Parmesan Chicken Tenders with Zesty Mediterranean Dip

  • 1 lb. chicken tenders (fresh)
  • 1 egg (beaten)
  • 3/4 cup Italian Bread Crumbs
  • 3/4 cup grated Parmesan Cheese
  • salt and pepper to taste

Zesty Mediterranean Dip

  • 1/3 cup Mayo
  • 1/3 cup Sour Cream
  • 2 tsp. Zesty Mediterranean seasoning blend*
  1. Preheat oven to 425 degrees.

    Place Bonmat* on perforated baking sheet*. Slice chicken into thin strips. Place in bowl and add egg, salt and pepper. Stir to coat. Mix bread crumbs and cheese. Coat chicken in bread crumb mixture and place on Bonmat*. If you choose to bake on a regular cookie sheet, don’t forget to oil or grease it.

    These will cook in about 10 minutes or less depending on how thin they are sliced.

    We like to dip these in ranch dressing, Marinara Sauce or Zesty Mediterranean Dip

    Adapted From Cecilescuisine.com

Zesty Mediterranean Dip

  1. Mix together and chill one hour before serving. Mix well again before serving. 

Get your bonmat HERE, 

Get your Perforated Baking Sheet HERE, 

Get the Zesty Mediterranean Seasoning blend HERE