pumpkin slab pie

Pumpkin Slab Pie | In Jennie's Kitchen

I know, it doesn’t look like much, but believe me that this pie will change your life. At least when it comes to making pie for a crowd. The weather changed rather abruptly last week. Between that and the sudden realization that Thanksgiving was around the corner, my cravings for pumpkin pie, both eating and baking it, kicked into high gear.

I’ve been doing a lot of baking for the school store, and I wondered the best way to sell the pie there without needing plates or utensils. Slab pie came to mind. Rather than baking it in a round pie plate, you use a jelly roll pan, creating bar-like pieces. The yield is also incredible, turning what would’ve normally been a deep dish pie for 10 into a more suitable serving size of 24 square bars.

It gets better, though. If you’re convinced that baking isn’t your thing, or that every pie crust you’ve tried has left you in tears, then let me assure this is a pie even a five-year-old can make. No joke. I baked three of them with 24 kindergarten and first graders this week. They had a blast, and the pie crust is so forgiving, it was able to handle a vigorous workout by my very enthusiastic helpers. You can probably skip the rolling all together, and simply press it into the pan, but I love rolling out dough. There’s something about the ritual that I find so soothing. Just in case you need more convincing about the ease of making this pie, I made a video for you. I let the kids watch it first so they could see the steps, and then anticipate each step as we made it together.I feel like I had a million thoughts in my head as I mentally wrote this post. There’s

this story I wanted to share with all of you. It’s very heart-warming, and a reminder that quite often helping others rewards us in ways unimaginable.

Pumpkin Slab Pie | In Jennie's Kitchen

Between now and Thanksgiving, 10% of the proceeds on all orders of Simple Scratch Cooking will be donated to the Inter-Faith Food Shuttle’s Back Pack Buddies program. My dear friend, Ilina, does a great amount of volunteer work with this organization in North Carolina. They provide an invaluable service of free meals during the weekends to children who rely on free or reduced lunches during the school week. You can learn more about the program here.

Pumpkin Slab Pie | In Jennie's Kitchen

Pumpkin Slab Pie | In Jennie's Kitchen

We’re off on a 500-mile road trip next Tuesday morning to see Ilina and her crew for Thanksgiving. I’m not sure if I’ll be able to pop in here before then, so just in case, I hope you all have a peaceful, loving, and relaxing Thanksgiving holiday. And if you have any suggestions for food along our journey from upstate New York to Raleigh, NC, please let me know in the comments. Last time, I didn’t plan properly, and the snacks we had only got us so far. I’d love to hear some easy detours we should consider making for a lunch break on the way there, and back home.

xo-Jennie

Pumpkin Slab Pie

Serves 24

Music Pairing: Pie in the Sky by Johnny Cash

One recipe Foolproof Pie Crust (recipe is here)

3/4 cup (150 grams) granulated natural cane sugar

2 large eggs

1/4 teaspoon (1 gram) kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon (1 gram) ground cloves

1 teaspoon (2 grams) ground ginger

One 15-ounce can pumpkin puree

One 12-ounce can evaporated milk

Preheat the oven to 375F.

Roll the pie crust out into a 12-inch by 15-inch rectangle. Place the dough into a 10-inch x 13-inch x 1-inch jelly roll pan (rimmed baking sheet). Gently press the dough into the bottom, and up the sides, folding any overhang inside the pan (watch the video). Place the pan in the fridge while you prepare the filling.

Add the sugar, eggs, salt, and spices to a deep bowl. Whisk until the eggs are bit fluffy, 1 to 2 minutes. Whisk in the pumpkin puree. Using a spatula or wooden spoon, slowly stir in the evaporated milk.

Pour the filling into the pan with the pie crust. Bake for 35 to 40 minutes, until the filling puffs up slightly (don’t worry, it’ll fall soon after coming out of the oven), and the center looks set. Let cool for at least one hour before cutting into 24 squares. May be refrigerated overnight, and served cold or at room temperature the next day.

14 Comments

  • Carol C

    Enjoy the trip! I have made the trip between NJ and NC many times. I sometimes stop at a Cracker Barrel in VA for lunch. There are some reasonably healthy choices on the menu,.

  • Yael

    I love the video! It’s really wonderful.

    Have a wonderful Thanksgiving and a safe and easy road trip. Looking forward to following your Instagram updates, as always. 🙂

  • Julia

    If you care to make a slight detour once you get to Raleigh, Durham has a ton of fabulous places to eat of all persuasions. I live right in between Durham and Raleigh, and while Raleigh has a lot of amazing food, it can’t touch Durham.

    In downtown Raleigh, while I haven’t eaten there yet, I’ve been told that Fiction Kitchen is a go-to with lots of delicious vegetarian/vegan options.

  • g'ma

    I cannot for the life of me figure out how I have managed to get so far into this life without ever conquering pie crust. But this is the year! And yours is the recipe! Thank you so much for all you share here. I will keep you and your family in my most positive traveling thoughts during the upcoming season.

  • Dana

    This pumpkin slab cake looks awesome (and I love the name) and that article about the airport magic was just beautiful, what a lovely inspiring heartfelt reminder of the capacity of humanity.
    -Dana

  • g'ma

    I have read stories of people being reduced to tears when trying to make pie crust. I have chosen laughter. My kitchen looks like a flour bomb went off in it. But the recipe you made with 5 year old children still eludes me. Oh my!

  • julia Cox

    jennie. I work on the CRF with Ilina. Thank you so much for your thoughtful generosity! It is greatly appreciated. I know your friendship
    Means sO much to Ikina and Todd. Have a safe trip and a lovely holiday!

  • maria in nj

    Hi Jennie! we are going to call NC home some day…we have been looking there for a house for some time…I love it there…thank you for the link to the story…i shared it… Dolcelicious Bake Shoppe…I make cookies!

  • Cookie

    Richmond is the only place between good ethnic (peruvian chicken or Korean )in Springfield Va. and Raleigh. Though I don’t know much about Fredricksburg other than WAWA gas stations which make fresh sandwiches but have no place to sit.

    In Richmond at Boulevard exit from 95 is Buzz and Ned’s BBQ. (He beat Bobby Flay and has the video playing to prove it).
    Kitchen 64 is also right there and is serviceable with a gigantic menu (the lamb on salad is good )
    and they have a parking lot.

    From Downtown/Broad St exit – Lucy’s (closed between 3-5) varied menu with delicious meat from their own farm. Or Max’s on Broad is Belgian. Or Citizen is eclectic and great but only open until 3pm. Or Mama J’s is traditionally southern with Coconut cake to die for.

    Or The Black Sheep which is delightful. The Chamberlayne exit for that.

    Parking for all of these should not be a problem and all have easy on/off access. Have a good trip and thanks for your blog.

    http://buzandneds.com/

    http://www.lucys2st.com/
    http://maxsonbroad.com/
    http://www.citizenrva.com/menus/1

    http://www.mamajskitchen.com/mamaj.html
    http://www.kitchen64.com/menu.php

    http://www.blacksheeprva.com/