Pumpkin Slab Pie Recipes

MARSHMALLOW-BROWN BUTTER-PUMPKIN SLAB PIE

Steps:

• Heat oven to 375° F. On lightly floured surface, unroll crusts; stack on top of each other, and roll out to 19 x 14-inch rectangle. Transfer to ungreased 17 x 12-inch rimmed baking pan. Fold any overhanging crust under, even with edges of pan. Place in refrigerator.
• In 1-quart saucepan, melt butter over medium heat. Cook about 5 minutes, stirring constantly, until butter begins to turn a deep golden color. Remove from heat; brush all over bottom of crust.
• In large bowl, beat sugar, pumpkin pie spice, salt and eggs with whisk until well blended. Beat in pumpkin; stir in evaporated milk. Pour into crust.
• Bake 30 to 35 minutes or until set and toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely.
• Cut marshmallows in half; place cut sides down on top of filling. Use kitchen torch or oven broiler (on high) to toast marshmallows.

PUMPKIN SLAB PIE

Steps:

• In medium bowl, mix first 3 Crust ingredients together with whisk. Add cold butter, and toss to coat. Using pastry blender or your fingertips, cut in butter, working until mixture looks like a coarse meal. Add 4 tablespoons of the ice water. Stir with wooden spoon. If still too dry, add more water, a tablespoon at a time, until dough comes together. Pat into a flat round. Wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, heat oven to 350°F.
• In small bowl, make Streusel by stirring together the first four Streusel ingredients, then rubbing butter into the mixture until it clumps together. Place in freezer.
• Roll crust dough into large rectangle. Place on foil-lined cookie sheet.
• Meanwhile, in large bowl, beat Pumpkin Filling ingredients with whisk. Spread over crust. Sprinkle evenly with Streusel.
• Bake 35 to 45 minutes or until set. Cut into squares, and serve. Cover and refrigerate leftovers.

PUMPKIN-CHOCOLATE SLAB PIE

Steps:

• Make the crust: Preheat the oven to 350˚ F. Combine the cookies, granulated sugar and salt in a food processor. Pulse until finely ground, then add the melted butter and pulse again until the mixture looks like wet sand. Transfer to an 11-by-17-inch rimmed baking sheet and press the mixture evenly into the bottom and up the sides. Bake until set and crisp, about 12 minutes. Transfer to a rack and let cool completely.
• Make the filling: Place the chocolate in a large bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until steaming. Pour the cream over the chocolate and let stand until most of the chocolate melts, about 10 minutes, then gently stir until smooth. Spread the chocolate evenly over the bottom of the crust; let set, about 10 minutes.
• Meanwhile, whisk 2 1/2 cups heavy cream, the pumpkin puree, granulated sugar, eggs, pie spice, vanilla and salt in a large bowl. Strain through a fine-mesh sieve into a separate bowl and pour over the chocolate layer. Bake until the pumpkin is set around the edges and puffs slightly in the middle, about 25 minutes. Transfer to the rack and let cool 20 minutes, then refrigerate until completely cooled, at least 2 hours.
• Make the topping: Beat the remaining 3/4 cup heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form. Cut the pie into 15 squares. Dollop some whipped cream onto each square and sprinkle with crushed cookies.