Pumpkin Pecan Slab Pie

It’s a snow storm bust for Oklahoma.

A crazy storm system was off the Pacific coast earlier this week and models were going crazy. It’s incredibly hard to predict volatile weather like snow and ice, especially right here smack dab in the middle of the country. We were preparing for the worst, yet hoping for the best. Some predictions had us at like 8 inches of snow for this weekend!

Yet here we are, a day out, and we may get a dusting.

Or we may not.

I’m still in the “wait-and-see” mode. I’m preparing to work a long shift tomorrow, so I’m getting a lot of my cooking done today and tomorrow. I’m also enjoying the overcast, cold December day. I’ve wrapped a present, got the Christmas lights lit, and have been sipping on some egg nog. I’ve got a pot full of soup cooking on the stovetop and am ready to go for whatever happens tomorrow!

In the meantime, I’m daydreaming about this pie I made for Thanksgiving. If you’re anything like my family, you know that pumpkin (and pecan) pie isn’t just for Thanksgiving—it’s for Christmas, too. I’m sure this is a good one you can use for your Christmas Day feast.

I always have a hard time deciding between pumpkin and pecan pie when it comes to holiday meals. I usually end up with slivers of both and hate myself later when I’m stuffed. Combining the two pies is probably one of the most genius things I’ve ever done! The pumpkin portion is smooth and so rich. The pecan topping is just like a normal, gooey-sweet pecan pie.

I just used a regular refrigerated pie crust (poorly) for this recipe. I can hardly cook pre-made pie crusts, there’s no way in heck I could make my own. I’m no baking extraordinaire. Use whichever you prefer—everyone knows the best part of a pie is what’s on the inside, anyway.

Pumpkin Pecan Slab Pie

• Servings: 10-12
• Time: 1 hr
• Difficulty: Easy
• Print

A combination slab pie with smooth pumpkin filling and sweet pecan topping.

Ingredients

• 2 pre-made refrigerated pie crust
• 3/4 cup brown sugar
• 1 can (15 oz) pumpkin puree
• 1 1/4 cups heavy cream
• 2 eggs
• 1 TBS. pumpkin pie spice
• 2/3 cup packed brown sugar
• 1/2 cup light corn syrup
• 3 eggs
• 2 cups chopped pecans

Directions

1. Preheat oven to 375 degrees. Roll out pie crusts on a lightly floured surface, one on top of each other to make one big pie crust. Roll into a large rectangle to fit 13×9″ pan.
2. Grease 13×9″ baking dish and fit pie crust into it. Fold extra crust by crimping around edges.
3. In a large bowl, whisk together 3/4 cup brown sugar, pumpkin puree, cream, 2 eggs, and pumpkin pie spice until well blended. Pour filling over pie crust and spread evenly. Bake, uncovered, for 25-28 minutes or until filling is set.
4. Meanwhile, make the pecan topping: In a bowl, stir together 2/3 cup brown sugar, corn syrup, 3 eggs, and pecans. Carefully spoon pecan mixture of pumpkin filling. Return pie to oven to bake for 23-28 minutes or until deep golden brown and set.
5. Cool completely in pan on a rack for about 1 hour. Cut into squares and serve with whipped cream.

Step-By-Step Instructions

Preheat oven to 375 degrees. Roll out pie crusts on a lightly floured surface, one on top of each other to make one big pie crust. Roll into a large rectangle to fit 13×9″ pan. Grease 13×9″ baking dish and fit pie crust into it. Fold extra crust by crimping around edges.

In a large bowl, whisk together 3/4 cup brown sugar, pumpkin puree, cream, 2 eggs, and pumpkin pie spice until well blended. Pour filling over pie crust and spread evenly. Bake, uncovered, for 25-28 minutes or until filling is set.

Meanwhile, make the pecan topping: In a bowl, stir together 2/3 cup brown sugar, corn syrup, 3 eggs, and pecans. Carefully spoon pecan mixture of pumpkin filling. Return pie to oven to bake for 23-28 minutes or until deep golden brown and set.

Cool completely in pan on a rack for about 1 hour. Cut into squares and serve with whipped cream.