Pumpkin Slab Pie Recipe Quick and Easy

A classic pumpkin pie baked in a jelly roll pan for easy serving and a crowd-pleasing dessert. Perfect for holidays and gatherings!

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Preheat oven to 375°F (190°C). Lightly grease a 10×15 inch jelly roll pan.
Press one pie crust into the bottom and up the sides of the prepared jelly roll pan.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, and eggs until smooth.
In a small bowl, whisk together cinnamon, ginger, nutmeg, and salt. Add this spice mixture to the pumpkin mixture and stir to combine.
In a separate medium bowl, combine brown sugar, granulated sugar, and melted butter. Stir until well combined. Add this mixture to the pumpkin mixture and whisk until everything is thoroughly incorporated.
Pour the pumpkin filling evenly over the crust in the jelly roll pan.
Bake for 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean. The edges should be lightly golden.
Let the pie cool completely on a wire rack for at least 2 hours before cutting and serving.
Cut into squares and serve with whipped cream, if desired.

For a decorative edge, you can flute the edges of the crust before baking.
If you don’t have a jelly roll pan, you can use a 9×13 inch baking dish, but the baking time may vary slightly.
Ensure you are using pure pumpkin puree and not pumpkin pie filling, which already contains spices and sugar.
The pie can be stored, covered, in the refrigerator for up to 3 days.