Simple, easy and super tasty, this double crust Pumpkin Slab Pie is a fun and absolutely delicious recipe that serves a crowd and would make the perfect holiday dessert!PUMPKIN PIE TO SERVE A CROWDI love slab pies because they are fairly simple to make and are perfect for serving a larger group of people. What sets it apart is that this one has a top AND bottom crust. Now you can certainly just make this with one crust but it really is a beautiful pie with both crusts. It is so easy to slice up and serve and is perfect for all you double crust lovers! This recipe is perfect for those who do not want to make multiple pies as this one will serve multiple people.This was excellent. Everyone absolutely loved the double crust and it was so pretty. My new Thanksgiving go-to! JaneFREQUENTLY ASKED QUESTIONS:Do I need to do a top crust? No. This can easily be a one crust pie recipe. It will still bake with the same times. Nothing else needs to be changed. Just dont add the top pie crust. Do I have to use pumpkin pie spice? No. You can add 1 tablespoon of ground cinnamon mixed with teaspoon of ground nutmeg. What size pan do I need? You will be using a jelly roll pan which is 10x15x1-inch. Do not try using another size pan or else the recipe wont turn out properly. Can I use pumpkin pie filling? I have not tested this with canned pumpkin pie filling. I would suggest using the filling exactly as it is written out in this recipe. What if I dont have half & half? If you dont have half and half, you can use milk in the filling and glaze whole milk will work best. How long does this need to set up? The filling will need to set up for at least 6 hours or up to 24 hours. This makes it a great make-ahead recipe! How do I store leftovers? This can be stored in the refrigerator covered with plastic wrap or foil where it will keep for up to 1 week. You can also freeze this recipe. Wrap the pan in plastic wrap and then foil and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight. You can enjoy it cold after it has defrosted or let it sit out to come to room temperature. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)HOW TO MAKE PUMPKIN SLAB PIE:Preheat the oven to 425F. In a large bowl, add pumpkin puree, brown sugar, cream, half and half, eggs, cornstarch, vanilla extract, and pumpkin pie spice.Whisk together until smooth and well combined, set aside.On a clean work surface, unroll and place two of the pie crusts on top of each other.Roll out into a rough 1812 inch rectangle.Mold the crust into a 10x15x1-inch jelly roll pan, and let the excess crust overlap the sides.Fill with the pumpkin filling but do not overfill, there may be a little filling left over, but thats okay.Roll out the remaining 2 pie crusts like the first two. Carefully lay this one on top of the filling. Tuck the top crust under the bottom and crimp the edges.Cut slits in the top crust so air can escape.Bake for 30-35 minutes, tent with foil halfway through if it looks like its browning too much. It is done when the crust is golden brown, and a toothpick inserted into the pie comes out mostly clean, if it is a little moist, thats okay, but any wet filling means it needs to bake longer. Let it cool on the wire rack for 1 hour.While the pie is baking, make the glaze. Place the half and half and butter into a small saucepan over medium-low heat, stirring occasionally. Bring to a simmer. As soon as you see any bubbles, take it off the heat.Allow the mixture to come to room temperature, about 45 minutes to an hour. Whisk in the powdered sugar a little at a time until fully combined, and stir in the vanilla.After the pie has cooled for 1 hour, glaze it all over using a pastry brush. Wait 30 minutes, and glaze again. Wait another 30 minutes and glaze one final time.Place the pie in the refrigerator for at least 6 hours or overnight to set up.Slice and serve.WANT MORE DELICIOUS RECIPES?Sweet Potato Slab PieBlueberry Slab PieApple Slab PieMagic Pumpkin CakeThe Best Pumpkin PieButtermilk PiePumpkin Honey Bun Cake40 Best Pumpkin RecipesOriginally published: October 2022Republished: November 2025 PrintPumpkin Slab PieSimple, easy and super tasty, this Pumpkin Slab Pie is a fun and unique recipe that serves a crowd and would make the perfect holiday dessert!Course DessertCuisine AmericanPrep Time 30 minutes minutesCook Time 35 minutes minutesGlaze/Chill Time: 8 hours hoursTotal Time 9 hours hours 5 minutes minutesServings 16Calories 473kcalAuthor Brandie SkibinskiIngredients30 ounces pure pumpkin (2 cans)1 cups packed light brown sugar1 cups heavy cream1 cup half and half4 large eggs2 Tablespoons cornstarch1 Tablespoon vanilla extract1 Tablespoon pumpkin pie spice1 teaspoons salt4 refrigerator pie crusts (2 boxes)For the glaze:6 Tablespoons half and half1 Tablespoon salted butter1 cups powdered sugar1 teaspoon vanilla extractInstructionsPreheat the oven to 425F.In a large bowl, add 30 ounces pure pumpkin, 1 cups packed light brown sugar, 1 cups heavy cream, 1 cup half and half, 4 large eggs, 2 Tablespoons cornstarch, 1 Tablespoon vanilla extract , 1 Tablespoon pumpkin pie spice and 1 teaspoons salt. Whisk together until smooth and well combined, set aside. On a clean work surface, unroll and place two of the 4 refrigerator pie crusts on top of each other.Roll them out into a rough 1812 inch rectangle. Mold the crust into a 10x15x1 jelly roll pan, and let the excess crust overlap the sides. Fill with the pumpkin filling but do not overfill, there may be a little filling left over, but thats okay. Roll out the remaining 2 pie crusts like the first two. Carefully lay this one on top of the filling. Tuck the top crust under the bottom and crimp the edges. Cut slits in the top crust so air can escape. Bake on the middle oven rack for 30-35 minutes, tent with foil halfway through if it looks like its browning too much. It is done when the crust is golden brown, and a toothpick inserted into the pie comes out mostly clean, if it is a little moist, thats okay, but any liquid filling means it needs to bake longer. Let it cool on the wire rack for 1 hour.While the pie is baking, make the glaze. Place 6 Tablespoons half and half and 1 Tablespoon salted butter into a small saucepan over medium-low heat, stirring occasionally. Bring to a simmer. As soon as you see any bubbles, take it off the heat. Allow the mixture to come to room temperature, about 45 minutes to an hour. Whisk in 1 cups powdered sugar a little at a time until fully combined then stir in 1 teaspoon vanilla extract.After the pie has cooled for 1 hour, glaze it all over using a pastry brush. Wait 30 minutes, and glaze again. Wait another 30 minutes and glaze one final time. This creates a nice thick coating of glaze. Place the pie in the refrigerator for at least 6 hours or overnight to set up.Slice and serve. Optional: Top with a dollop of whipped cream or Cool Whip. NotesMake sure you only use a 10x15x1-inch pan for this recipe.The glaze is optional but highly recommended.This needs to set for at least 6 hours.Make sure that you dont forget to cut slits in the top so the air can escape.This can be frozen, see above on how to do that.Add some spices to the glaze for a tasty twist.NutritionCalories: 473kcal | Carbohydrates: 61g | Protein: 6g | Fat: 23g | Sodium: 442mg | Fiber: 3g | Sugar: 36g