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Simple Crust Pumpkin Slab Pie

Effortless & Delicious Pumpkin Slab Pie: Your Ultimate Guide to a Crowd-Pleasing Fall Dessert

Imagine the rich, comforting aroma of pumpkin pie filling your kitchen, but without the stress of intricate pastry work. This effortless Pumpkin Slab Pie recipe delivers all the beloved flavors of a classic pumpkin pie, transformed into a convenient, crowd-friendly format. With a simple press-in crust and a lusciously creamy filling, this slab pie can be on your table in no time. Forget the messy rolling and delicate handling of traditional pie dough; our nutty pastry crust comes together quickly and is easily pressed into your baking pan. The result? A perfectly spiced, utterly delicious pumpkin dessert that captures the essence of autumn. While it’s simple enough for an everyday treat, its generous size and delightful taste make it an absolute showstopper for any gathering, proving that you don’t need a special occasion to enjoy this seasonal delight. (Skip to recipe.)

Indeed, while this pumpkin slab pie is a joy any day, it truly shines as the quintessential finale to a bountiful Thanksgiving feast or a cozy Christmas dinner. For many in North America, pumpkin pie is more than just a dessert; it’s a cherished symbol of the autumn season. It evokes images of vibrant fall foliage, abundant harvests, and the inviting warmth of sweet, aromatic spices like cinnamon, ginger, nutmeg, and allspice. Our collective memory ties this iconic pie to heartwarming family Thanksgiving dinners, joyous holiday gatherings, and moments of shared comfort. A generous slice of pumpkin pie, whether adorned with a cloud of freshly whipped cream or a scoop of vanilla bean ice cream, transcends mere food—it becomes the very definition of comfort.

There’s something uniquely satisfying about savoring a slice of pumpkin pie, even for breakfast the morning after a big holiday meal. After all, with its primary ingredient being nutrient-rich squash, one could almost argue it’s a virtuous way to start the day – a delightful serving of “vegetables,” right? This tradition underscores the deep affection and cultural significance this humble pie holds in our hearts and on our tables.

Over the years, as our children grew, we hosted four wonderful German exchange students. With each arrival, we eagerly looked forward to sharing our cherished Thanksgiving food traditions. We’d describe the magnificent roasted turkey, the savory stuffing, the tangy cranberry sauce, the comforting sweet potatoes, and of course, the grand finale – the legendary pumpkin pie. The turkey was always a resounding success; they’d dig in with genuine enthusiasm. Cranberry sauce, a novel experience, was initially approached with caution but quickly won them over. Stuffing was deemed ‘weird but good,’ and sweet potatoes received a thoughtful ‘hmmm, but yum.’ The other side dishes were universally applauded.

Then came the moment for pumpkin pie. Expectations were high, fueled by our enthusiastic descriptions. Yet, almost without fail, after that first tentative bite, a peculiar expression would cross their faces. It was a mix of surprise, confusion, and sometimes, outright dismay. More often than not, the rest of the slice would be politely (or sometimes not-so-politely, with a theatrical gagging sound) pushed aside, followed by a hurried quest for water to cleanse their palates of this ‘strange’ taste. It was never what they envisioned. We, of course, always shared a polite chuckle at their reactions. It’s an interesting cultural difference; Europeans generally adore our fruit pies – blueberry, cherry, and apple pies are big hits. They also appreciate the zesty brightness of lemon meringue pie and the rich sweetness of pecan pie. But pumpkin pie? That’s a different story altogether.

Indeed, this unique sweet and savory squash pie appears to be a distinctly acquired taste. But for those of us who have acquired it, our love for pumpkin pie is profound and unwavering. And truly, what’s not to adore? It boasts an irresistibly smooth, velvety texture that melts in your mouth, a natural sweetness from the pumpkin, beautifully complemented by a symphony of warm, aromatic autumn spices. Beyond its exquisite flavor, pumpkin pie embodies the very spirit of the season. It’s a comforting harbinger of warm winter meals, moments of ‘nesting’ indoors, and the cozy joy of spending time in the kitchen, happily engaged with pastry, pumpkin, and sugar. It’s a taste that signifies home, tradition, and boundless comfort.

This Pumpkin Slab Pie recipe captures all that beloved flavor and seasonal charm, but with one significant advantage: the pastry work is an absolute dream. Say goodbye to the frustrations of wrestling with a stubbornly sticky or fragile pie dough, trying to roll it perfectly into a round and transfer it without tearing. With our ingenious press-in crust, those worries vanish. You simply gather the dough into a ball and, using your fingers, gently press it directly into the baking pan. It truly is as easy and satisfying as playing with playdough as a child. This method guarantees a flawless crust every time, making it accessible even for novice bakers. The added bonus of this slab pie format is its inherent suitability for feeding a crowd. Its rectangular shape yields uniformly sized servings, perfect for parties, potlucks, or simply having plenty on hand for family and friends during the busy holiday season. No more awkward round pie slices; just neat, satisfying squares or triangles.

Once your easy-press crust is nestled in the pan, preparing the filling is equally straightforward. A quick blend of ingredients, a pour into the crust, and it’s ready for the oven. This particular filling recipe incorporates a touch of applesauce, which subtly lightens the texture and adds a delicate hint of fruity sweetness, though you can easily substitute with an additional ½ cup of pumpkin purée if preferred for a richer pumpkin flavor. What truly sets this pumpkin slab pie apart, making it a universal favorite, is its remarkable adaptability for various dietary needs. This recipe is designed to be naturally gluten-free, dairy-free, and egg-free, making it a fantastic option for those with common allergies or specific dietary preferences. The secret ingredient for achieving its wonderfully creamy texture without eggs or dairy is silken tofu. It seamlessly steps in, providing not only protein but also an incredibly velvety smoothness that perfectly mimics traditional pumpkin pie, ensuring no one misses out on this delightful treat. Its inclusive nature makes it a true crowd-pleaser, guaranteeing that everyone at your table can enjoy a slice. And because it’s so easy to serve and eat – even casually out of hand while mingling – it’s perfect for any festive gathering. Even after indulging in a substantial Thanksgiving spread of turkey and all the trimmings, a small, delectable sliver of this pie always seems to find its way in, offering the perfect sweet conclusion to a memorable meal. 🙂

This exceptional Pumpkin Slab Pie recipe is a thoughtfully adapted version of my beloved egg-free pumpkin pie. We’ve refined the crust to be even more forgiving and pliable, specifically designed for effortless pressing into the pan rather than traditional rolling. This simple modification ensures a perfect foundation every time. For an added dimension of rustic charm and delightful texture, the crust is infused with a harmonious blend of oats and finely chopped pecans. These additions not only contribute a wonderful nutty flavor but also enhance the overall wholesome appeal of the pie, making each bite a truly satisfying experience. This recipe is a testament to how simple adjustments can elevate a classic dessert to new heights of convenience and flavor, without sacrificing an ounce of its traditional charm.

So go ahead, indulge a little! Don’t hesitate to cut yourself a generous slab of this delightful pumpkin pie for breakfast the next morning. It’s a little slice of autumn comfort, perfectly acceptable any time of day.

Kitchen Frau’s Tips for a Perfect Pumpkin Slab Pie

  • Choosing the Right Tofu: For that impeccably smooth and creamy filling, the type of tofu you use is crucial. It is essential to use *silken* or *smooth* tofu. This variety has a distinctly different, much finer texture compared to regular soft or firm tofu. Silken tofu is commonly found in aseptic tetra-packs, often located in the Asian foods aisle of most major grocery stores. In regions like Alberta, you might also find ‘smooth tofu’ sold in larger packages, typically containing two blocks packed in water. One such block (approximately 350g or 12 oz) is usually the perfect amount for a single pumpkin slab pie. If you only use one block, ensure you store the remaining tofu submerged in fresh water within an airtight container in the refrigerator, where it will keep well for about two to three days.
  • Homemade Oat Flour Made Easy: Don’t have oat flour readily available? No problem! You can effortlessly make your own. Simply take ½ cup of rolled oats (ensure they are certified gluten-free if you require a gluten-free pie) and grind them into a fine flour consistency using a blender or food processor. This quick tip ensures you always have the necessary ingredients on hand.
  • Optimal Baking Rack Placement: To achieve a beautifully cooked crust and evenly set filling, always place your baking sheet on the very bottom rack of your oven. This positioning helps ensure the bottom crust browns properly without the top of the pie overcooking.
  • Cooling is Key: Patience is a virtue when it comes to this pie! Allowing the slab pie to cool completely to room temperature, and then chilling it for at least 3 to 4 hours (uncovered) before slicing, is paramount. This crucial step allows the filling to fully set, ensuring clean, perfect slices every time.

Egg-Free Pumpkin Slab Pie

dairy-free, egg-free, gluten-free, vegan & nut-free versions

for the crust:

  • 2 cups (280gms) gluten-free or regular all purpose flour (I use this gluten-free blend)
  • ½ cup (50gms) oat flour*, gluten free if necessary
  • ¼ cup (30gms) finely chopped pecans (omit for nut-free)
  • ½ teaspoon salt
  • ½ cup (115gms) lard or shortening
  • ¼ cup (60gms) butter (use additional lard or shortening for dairy-free or vegan)
  • ½ cup (120ml) ice water

for the filling:

  • 12 oz (350gms) silken tofu or smooth tofu, soft (or you can substitute 2 large eggs, beaten + 1½ cups/360ml half-and-half or cereal cream for a regular version)
  • ¾ cup (150gms) sugar
  • ½ cup (60ml) applesauce
  • 1 tablespoon cornstarch or tapioca starch
  • 1¾ teaspoons pumpkin pie spice (or 1 tsp. cinnamon, ½ tsp. ginger, ⅛ tsp. nutmeg, ⅛ tsp. allspice)
  • ½ teaspoon vanilla
  • ¼ teaspoon sea salt
  • 1 can (398ml/14oz.) pure pumpkin, not pumpkin pie filling (or 1¾ cup + 2 tablespoons homemade pumpkin purée)
  • optional – whipped cream (or coconut cream) and pecans for garnish

Preheat the oven to 400°F (200°C).

to make the crust:

In a large bowl, combine the flour, oat flour, pecans, and salt. Dice the lard and butter and add it to the dry ingredients. Cut it into the flour with a pastry cutter or two butter knives until it you have pea-sized chunks.

Add the ice water and stir with a wooden spoon, then use your hands to quickly knead the mass into a ball that sticks together. Try not to overwork it – if you can still see some lumps of butter and lard, that is what you’re aiming for, because as those lumps melt during baking, they make pockets in the dough, producing a flaky crust.

Tear the dough into small pieces and spread them out in a 10×15 inch (26x38cm) baking sheet pan. With your fingers, press the pastry dough pieces into the bottom of the pan and about ½ inch (1cm) up the sides to form an even crust. Make sure to push the dough out so it’s not thick along the crease where the sides of the pan bend upwards. Use your fingers or the bottom of a metal measuring cup to push the dough neatly into the edges.

to make the filling:

In a blender, or in a bowl using an immersion blender, puree the tofu, sugar, applesauce, cornstarch, spices, vanilla, and salt until smooth.

Stir in the pumpkin puree by hand (in order to preserve the texture of the pumpkin).

Place the pastry-lined baking sheet on the very bottom rack of the oven. Pull the rack out part way and carefully pour the filling into the crust. Smooth the top with a spatula and carefully slide the rack back into the oven.

Bake for 35 minutes, or until the top is slightly puffed. If your pan is aluminum or light-coloured, you may need an extra five minutes of baking time to brown the bottom. Cracks in the filling just add to this pie’s rustic charm.

Allow to cool to room temperature, then chill for 3 to 4 hours, uncovered, before slicing.

Cut into 24 squares, or 12 larger squares, slicing each square diagonally to make 24 triangles. If cutting triangles, cut each corner piece diagonally into the corner, rather than across it, so that no piece has two sides with a crust edge.

Keeps chilled, lightly covered with foil, in the refrigerator for up to 3 days.

Makes 24 squares or triangles. You can garnish each piece with a dollop of whipped cream and a pecan half or a sprinkling of chopped pecans if you wish.

Guten Appetit!

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You might also like these delightful fall recipes:

Pumpkin Pie (gluten, dairy, & egg free)

Pumpkin Granola (and how to bake a pumpkin for purée)

Pumpkin Freezer Fudge

Gingered Pumpkin Soup with Crunchy Creamy Toppings