The vacations simply wouldn’t be the identical without pumpkin pie, that is why it’s a mainstay on nearly anyone’s seasonal menus. but it may be elaborate to serve up this classic dessert to a crowd — and that’s wherein the slab pie is available in!
Whipped cream, for serving (optional)
- Preheat oven to 400°F.
- Place 1 rectangle pie crust on lightly floured work surface. Lightly flour dough and roll into 12 x 10-inch rectangle, flouring and scraping as needed to prevent sticking.
- Gently wrap dough around rolling pin and transfer to half of 15½ x 10½-inch rimmed baking sheet, placing the 10-inch side of dough along the longest side of the pan and allowing dough to hang over 3 sides.
- Roll the remaining piece of dough; place on another half of the baking sheet, overlapping slightly with the first piece. Press seam together to seal.
- Trim any excess dough, leaving 1/2-inch overhang if possible. Crimp and press edges of crust to create even rim, using any trimmed dough to seal cracks or gaps.
- Cover with large sheet parchment paper and pie weights or dried beans. Bake 14 minutes.
- Remove paper and weights. Bake another 8 to 10 minutes, or until golden.
- Meanwhile, in 4-quart saucepan, cook pumpkin and ginger on medium-high 10 minutes, stirring often. Remove from heat and let cool slightly.
- In a medium bowl, whisk cream, milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, and salt until smooth. Add pumpkin mixture, whisking again until smooth.
- Pour mixture into pre-baked pie crust. Bake 25 to 30 minutes or until set.
- Cool completely before cutting into 12 to 16 pieces. Serve with whipped cream, if desired.