Get ready to transform your autumn baking game with the most irresistible Pumpkin Streusel Slab Pie that promises to be the star of every gathering! This isn't just another pumpkin dessert - it's a mouthwatering masterpiece that combines the rich, velvety smoothness of classic pumpkin pie with a crunchy, nutty streusel topping that will have everyone begging for seconds. Perfect for feeding a crowd and guaranteed to become your new seasonal obsession, this slab pie is about to revolutionize your dessert repertoire.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 pie crust
- 2 cups pumpkin puree
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/2 cup oats
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the middle of the oven.
- Roll out the pie crust and carefully transfer it to a large rectangular baking sheet (approximately 13x18 inches), allowing some overhang on the edges.
- In a large mixing bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
- Add eggs one at a time, whisking thoroughly after each addition, then gradually mix in the heavy cream until the filling is completely smooth and uniform.
- Pour the pumpkin mixture evenly into the prepared pie crust, ensuring it spreads to the edges.
- For the streusel topping, combine flour, brown sugar, melted butter, oats, and chopped pecans in a separate bowl. Mix until crumbly and well incorporated.
- Sprinkle the streusel mixture evenly over the top of the pumpkin filling.
- Fold the pie crust edges over to create a rustic border, crimping slightly to seal.
- Bake in the preheated oven for 45-50 minutes, or until the center is set and the streusel is golden brown.
- Remove from oven and let cool on a wire rack for at least 1 hour to allow the filling to set completely.
- Slice into squares and serve at room temperature, optionally topped with whipped cream.
Tips
- Use fresh, high-quality spices to ensure maximum flavor depth in your pumpkin filling.
- Make sure your pie crust is cold when rolling out to achieve a flakier texture.
- For extra richness, consider using homemade pumpkin puree instead of canned.
- Allow the pie to cool completely to help the filling set properly and make cutting easier.
- To prevent a soggy bottom, you can pre-bake the pie crust for 10 minutes before adding the filling.
- For a professional finish, use a kitchen torch to lightly caramelize the streusel topping.
- Store leftovers in the refrigerator and bring to room temperature before serving for the best taste and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 38g
Protein: 6g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 110mg
