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Pumpkin Slab Pie
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Party-perfect pumpkin cinnamon bars.
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup cold unsalted butter, cut into squares and chilled
  • 4 to 8 tablespoons ice water
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 teaspoon ground cinnamon
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla
Instructions:
  • In a medium bowl, whisk together the first 3 Crust ingredients. Add cold butter and coat it. Use a pastry blender or your fingertips to cut in the butter until the mixture resembles coarse meal. Add 4 tablespoons of ice water and stir with a wooden spoon. If the dough is too dry, gradually add more water, one tablespoon at a time, until the dough comes together. Shape the dough into a flat round, wrap it in plastic wrap, and refrigerate for 30 minutes. While the dough chills, preheat the oven to 350°F.
  • Prepare the Streusel by combining the initial four ingredients in a small bowl. Proceed by blending in the butter until the mixture forms clumps. Transfer to the freezer.
  • Shape the crust dough into a large rectangle and then transfer it to a cookie sheet lined with foil.
  • In a large bowl, whisk together the Pumpkin Filling ingredients until smooth. Spread the filling over the crust and evenly sprinkle the Streusel on top.
  • Bake for 35-45 minutes or until just set. Cut into squares and serve. Refrigerate any leftovers with a cover.

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