Sunday, September 01, 2019

Pumpkin Slab Pie

Fall is here, and one of the most popular ingredients in many recipes is pumpkin! If you are a pumpkin fan, you will love Pumpkin Slab Pie.  Pumpkin pie in a pan, and feeds so many!

Every Thanksgiving meal we know someone will bring a pumpkin pie.  It's a tradition, and topped with whipped cream, is my favorite.

The first pumpkin pie was actually apples and spices cooked inside of a whole pumpkin! Think about that idea! Now, over 50 million pumpkin pies are baked every year.

Over 1.5 billion pounds of pumpkin are produced each year in the United State.  The top pumpkin-producing states are Illinois, Indiana, Ohio, Pennsylvania, and California. Morton, IL declare their city, The Pumpkin Capital of the World.   If fall festivals are your thing, check out the 20 Best Fall Harvest Festivals and Events Across America

Not only are pumpkins great for fall decorations, but the real pumpkins are also healthy and rich in Vitamin A. Pumpkins are also a good source of fiber, and helps with digestion.  Eating pumpkin pie around the holidays is great to treat yourself to a delicious dessert. 

2 pie crust
2 cans pure pumpkin, 15 oz each
1 tsp fresh ginger
1 ¼ cup heavy cream
1 ¼ cup milk
4 eggs
1 cup brown sugar
½ cup white sugar
2 tsp pumpkin pie spice
1 tsp salt

1. Prepare 15 x 10 jelly pan and Preheat oven 400 degrees
2. Place 1 rectangle pie crust on a floured surface
3. Roll into 12x10 rectangle place over one edge of the pan, with 3 inch overhang, repeat with the other crust
4. Press seams together to seal
5. Trim dough around the pan, leave ½” overhang, and crimp the edges of the pie dough
6. Cover dough with large sheet of parchment paper and pie weights
7. Bake 14 minutes on 400 degrees
8. Remove paper and weights, Bake 8-10 minutes
9. In saucepan, cook pumpkin on high for 10 minutes, stirring often.  Remove from heat and let cool
10. In a bowl, whisk cream, milk, eggs, brown sugar, white sugar, pumpkin pie spice, and salt until smooth.
11. Add pumpkin mixture, whisk until smooth.
12. Pour mixture into the pre baked pie crust 
13. Bake 25-35 minutes
14. Cool and cut, serve with whipped cream.


Round pie crust works well too, just roll out to fit over edges of jelly pan.
Substitutes for Ginger: For 1 teaspoon fresh or ground ginger, substitute 1 teaspoon ground allspice, ground cinnamon, ground mace, or ground nutmeg.

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This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Crystal Kellner

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