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

Favorite Pumpkin Muffins

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I know it’s not October any more but I just can’t let this pumpkin muffin slip through the cracks. I dearly love a good pumpkin pastry but this one is exceptional. Not because it has any filling or crumbly topping. In fact that is the beauty of this muffin. It’s just pure, simple and easy to eat.  It stirs together in minutes and bakes up fluffy and moist.

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Favorite Pumpkin Muffins

Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 2 eggs
  • 1 15oz. can pure pumpkin puree not pumpkin pie mix
  • 1/2 cup coconut oil
  • 1 tsp. pure vanilla extract

Instructions

  1. Preheat oven to 375 degrees and place straight muffin pan* on perforated baking sheet* or grease/spray a traditional muffin pan.

    Measure out the flour, sugars, baking soda and spices in a medium bowl and whisk together. Set aside.

    In another larger bowl whisk together eggs, pumpkin, coconut oil and vanilla extract.

    Fold in the dry ingredients and stir together just until everything is incorporated. Do not overmix.

    Using a large scoop, evenly distribute the batter into 12 wells. Top with nuts if desired.

    Bake muffins for 20-22 minutes or until toothpick in the center of a muffin comes out clean.

    Recipe adapted from Sally’s Baking Addiction.

Recipe Notes

Get a safe non stick straight muffin tray with a lifetime guarantee HERE.

Get your perforated baking sheet to rest your muffin pan on HERE.

 

 

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