Pumpkin Slab Pie is a delightful dessert that brings the warm flavors of pumpkin pie to a larger serving size. It is perfect for gatherings and celebrations, where everyone can enjoy a slice of this classic fall treat. The origins of pumpkin pie can be traced back to early American settlers, who used the abundance of pumpkins during harvest season to create a delicious and comforting dessert.<\/p>\n\n\n\n
This dish is best served as a standalone dessert or with a dollop of whipped cream on top. However, if you want to enhance your dining experience, consider pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce. Additionally, serving it alongside a warm cup of spiced apple cider can create a perfect autumnal combination.<\/p>\n\n\n\n
Ingredients<\/strong>:<\/p>\n\n\n\n 2-3 pie crusts from the refrigerated section, rolled out Instructions<\/strong>:<\/p>\n\n\n\n 1. Preheat the oven to 400\u00b0F and prepare a 15x10x1-inch jelly roll pan.<\/p>\n\n\n\n 2, Lightly flour your work surface.<\/p>\n\n\n\n 3. Layer and roll 2-3 pie crusts on the floured surface for your desired thickness.<\/p>\n\n\n\n 4. Roll the crusts to an 18×12-inch rectangle and place in the pan, pressing firmly and shaping the edges.<\/p>\n\n\n\n 5. Whisk pumpkin puree, cream, milk, eggs, sugars, maple syrup, salt, and spices until smooth.<\/p>\n\n\n\n 6. Pour the filling into the crust and bake 30 minutes at most, until the center is set.<\/p>\n\n\n\n 7. Cool completely before slicing and serving, optionally with whipped topping.<\/p>\n\n\n\n Now you can delight your family and friends with this delicious Pumpkin Slab Pie recipe. It is a wonderful way to celebrate the flavors of pumpkin during the fall season, and will surely become a favorite dessert for gatherings and special occasions. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" Pumpkin Slab Pie is a delightful dessert that brings the warm flavors of pumpkin pie to a larger serving size. It is perfect for gatherings and celebrations, where everyone can […]<\/p>\n","protected":false},"author":2,"featured_media":3275,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3274"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3274\/revisions"}],"predecessor-version":[{"id":3276,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3274\/revisions\/3276"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3275"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
30 ounces of pumpkin puree from cans
1 \u00bc cups of whole milk
1 \u00bc cups of full-fat cream
4 eggs
1 \u00bd cups of light brown sugar
2 tablespoons of genuine maple syrup
A pinch of salt (about \u00bc teaspoon)
2 teaspoons of powdered cinnamon
1 \u00bd teaspoons of pumpkin pie seasoning
1 teaspoon of powdered ginger
\u00bd teaspoon of grated nutmeg
Flour for dusting<\/p>\n\n\n\n