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 (try this recipe to make it at home!)

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.