Belly Full · by Amy Flanigan★ 5.0 (1)
Pumpkin Slab Pie
NUTRITION · PER SERVING47M COOK
CAL 16%·PRO 10%
CARBS 41G51% OF CAL
2G FIBER12G OTHER28G TOTAL SUGAR
FAT 16G46% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sheet-pan version of pumpkin pie with a silky filling and pie crust, perfectly spiced for fall. Easy to slice and serve for gatherings like Thanksgiving.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 3 refrigerated rolled pie crusts
- 30 ounces pure pumpkin puree
- 1 & 3/4 cups dark brown sugar
- 1 & 1/2 cups cups heavy cream
- 1 cup evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 1 refrigerated rolled pie crust
- 1 large egg
- splash of water
- decorator's sugar
At a glance
PER SERVING · TIME 47M
CAL 16%·PRO 10%
CARBS 41G51% OF CAL
2G FIBER12G OTHER28G TOTAL SUGAR
FAT 16G46% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 32m
- Sodium
- 290mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 117mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.