MAPLE SLAB RECIPES

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PUMPKIN-PECAN SLAB PIE RECIPE - PILLSBURY.COM



Pumpkin-Pecan Slab Pie Recipe - Pillsbury.com image

Two of your favorite Thanksgiving pies, combined in one pie and ready for a crowd.

Provided by Pillsbury Kitchens

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup packed brown sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/4 cups half-and-half
2 eggs
1 tablespoon pumpkin pie spice
2/3 cup packed brown sugar
1/2 cup light corn syrup
3 eggs
2 cups chopped pecans

Steps:

  • Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  • Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
  • In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
  • Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.
  • Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Nutrition Facts : Calories 370 , CarbohydrateContent 45 g, CholesterolContent 70 mg, FatContent 4 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 24 g, TransFatContent 0 g

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2016-11-12 · NEWS! I have an update for my go-to almond oat crust: Almond flour in place of whole almonds/meal.. Almond flour is made of blanched almonds instead of raw almonds and creates a lighter texture and less harsh almond flavor in baked goods.It’s an easy swap that makes the crust even more perfect and undetectably gluten free!. I’ve found almond flour to be generally more expensive than almond ...
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