Introduction
Imagine the aroma of warm spices filling your kitchen, the anticipation of a delicious dessert that is perfect for sharing with a crowd or enjoying with loved ones. Today, we delve into the world of pumpkin slab pie, a delightful twist on the classic pumpkin pie that is easy to make and guaranteed to impress. This recipe is not only a crowd-pleaser but also a versatile treat that can be customized to suit various dietary preferences.
Why You’ll Love This Recipe
What makes this pumpkin slab pie truly special is its convenience and versatility. It offers all the comforting flavors of a traditional pumpkin pie but in a larger, shareable format. Whether you’re hosting a gathering, looking for a make-ahead dessert, or simply craving a taste of fall, this recipe is a go-to option. Additionally, the option to make it gluten-free, vegan, or dairy-free ensures that everyone can indulge in this delicious treat.
With a buttery graham cracker crust and a creamy pumpkin filling, this slab pie strikes the perfect balance between sweet and spiced flavors. Its simplicity and ease of preparation make it a must-try for both novice bakers and seasoned pastry chefs.
For those seeking a healthier alternative, this recipe can be adapted to include low-sugar options or nut-based crusts, offering a guilt-free indulgence. The addition of pecan topping provides a delightful crunch, elevating the texture and taste of the dessert.
Ingredients
To create this delectable pumpkin slab pie, you will need the following ingredients:
– Fresh pumpkin puree or canned pumpkin
– Eggs
– Sugar
– Pumpkin pie spice
– Salt
– Evaporated milk or coconut milk
– Graham cracker crumbs or almond flour
– Butter or coconut oil
– Pecans
– Maple syrup
Feel free to customize the recipe by substituting ingredients to suit your dietary preferences. For a gluten-free option, use almond flour or gluten-free graham cracker crumbs. To make it vegan, opt for plant-based milk and egg replacers. The versatility of this recipe allows for endless variations to cater to different tastes.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare a baking dish with parchment paper.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt to make the crust.
3. Press the crust mixture into the bottom of the baking dish to form an even layer.
4. In a separate bowl, whisk together pumpkin puree, eggs, sugar, pumpkin pie spice, salt, and milk until smooth.
5. Pour the pumpkin filling over the crust and spread it evenly.
6. Bake the slab pie for 45-50 minutes until the filling is set.
7. While the pie is baking, mix chopped pecans with maple syrup for the topping.
8. Sprinkle the pecan mixture over the partially baked pie and return it to the oven.
9. Bake for an additional 10-15 minutes until the pecans are toasted.
Once baked, allow the pumpkin slab pie to cool before slicing it into squares. Serve it at room temperature or chilled, topped with whipped cream or a drizzle of caramel for an extra indulgent touch.
Expert Tips for Success
– For a creamier texture, use homemade pumpkin puree instead of canned.
– Ensure all ingredients are at room temperature for even mixing.
– Blind-bake the crust for a few minutes before adding the filling to prevent sogginess.
Avoid overmixing the filling to prevent a dense texture. Test the doneness of the pie by inserting a knife into the center; it should come out clean when ready.
Variations and Substitutions
Experiment with different crust options such as a pecan or oat crust for added flavor and texture. Substitute traditional sugar with maple syrup or honey for a natural sweetener alternative. For a dairy-free version, coconut milk or almond milk can be used as a replacement for evaporated milk.
Those looking to reduce sugar content can opt for stevia or erythritol as sweeteners. Adding a dash of cinnamon or nutmeg to the filling enhances the warm spices, creating a more aromatic dessert experience.
Serving Suggestions
To serve this pumpkin slab pie, cut it into squares and present it on a platter for easy serving. Accompany it with a dollop of whipped cream, a sprinkle of cinnamon, or a scoop of vanilla ice cream for a delightful treat. Pair it with a cup of hot apple cider or pumpkin spice latte for the ultimate fall dessert experience.
FAQs
Q: Can I make this pumpkin slab pie in advance?
A: Yes, this pie can be made a day ahead and stored in the refrigerator. Simply reheat it slightly before serving for a fresh-out-of-the-oven taste.
Q: Can I freeze the pumpkin slab pie?
A: Absolutely! Once cooled, wrap the pie tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight and reheat in the oven before serving.
Final Thoughts
In conclusion, this pumpkin slab pie recipe offers a delightful twist on a classic dessert, perfect for gatherings, celebrations, or cozy nights in. Its adaptability to different dietary needs and preferences makes it a versatile option for all to enjoy. So why not indulge in a slice of this delectable treat and savor the flavors of fall in every bite?
Pumpkin Slab Pie
A delightful twist on the classic pumpkin pie, this pumpkin slab pie features a buttery graham cracker crust, a creamy pumpkin filling, and a pecan topping. It is a versatile and shareable dessert that can be customized to suit various dietary preferences.
Ingredients
- Fresh pumpkin puree or canned pumpkin
- Eggs
- Sugar
- Pumpkin pie spice
- Salt
- Evaporated milk or coconut milk
- Graham cracker crumbs or almond flour
- Butter or coconut oil
- Pecans
- Maple syrup
Directions
-
Preheat your oven to 350°F (175°C) and prepare a baking dish with parchment paper.
-
In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt to make the crust.
-
Press the crust mixture into the bottom of the baking dish to form an even layer.
-
In a separate bowl, whisk together pumpkin puree, eggs, sugar, pumpkin pie spice, salt, and milk until smooth.
-
Pour the pumpkin filling over the crust and spread it evenly.
-
Bake the slab pie for 45-50 minutes until the filling is set.
-
While the pie is baking, mix chopped pecans with maple syrup for the topping.
-
Sprinkle the pecan mixture over the partially baked pie and return it to the oven.
-
Bake for an additional 10-15 minutes until the pecans are toasted.
-
Allow the pumpkin slab pie to cool before slicing it into squares. Serve it at room temperature or chilled, topped with whipped cream or a drizzle of caramel.
Nutrition Facts
