By this time of year, you should hopefully have loads of pumpkin stocked in your kitchen. We have just the recipe for you to use it. It’s not the usual pumpkin pie. I’ve been informed that the best kinds of pie have toppings and crumbles and sugar-y coatings on top. So, we’re showing pumpkin what’s up. You’ve seen nothing yet!
This slab pie really intensifies all the things we love about pumpkin pie. Slab pie is a pie baked in a large baking dish. Using a 9 by 13 pan deepens the recipe for an extra large, deep-dish pie. To make matters even better, we used a generous amount of crust for a nice thick bite. We then cover the creamy pumpkin filling with with a delicious coconut sugar oat crumble! Who wouldn’t want that on their Thanksgiving table?!
You really can’t go wrong with this recipe. Slab pies are large enough to feed a crowd and if you are lucky enough to make this pie without a crowd around, these thick slices freeze great! This pie is actually served completely chilled, so you can make it a day in advance or a week in advance. These kinds of recipes are what hostess’ dream of. But let’s give our guests something to dream about. The flakey crust and delicious streusel are the perfect additions to the creamy pumpkin layer. Slice into big thick squares and your holiday party is set.
Pumpkin Streusel Slab Pie
3 cups Spelt Flour or 1 cup White Flour and 2 cups White Wheat Flour
1 teaspoon Pink Salt
3 Tablespoons Powdered Honey
2 1/2 sticks frozen diced Unsalted Butter
4-6 Tablespoons Ice Water
PUMPKIN PIE FILLING
1 large can Pumpkin (about 3 1/2 cups)
1 1/2 cups Cream Cheese
1 3/4 cups Coconut Sugar
1/2 teaspoon Sea Salt
4 Organic Large Eggs
2/3 cup Almond Milk
1 1/2 teaspoons Pure Vanilla Extract
1 teaspoon Cornstarch
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Oats
3/4 cup Coconut Sugar
1/4 cup Xylitol
1/2 cup Spelt, Oat or White Wheat Flour
7 Tablespoons Organic butter, diced cubes and chilled
1/4 teaspoon Cinnamon
3 Tablespoons crushed Pecans
- In a food processor, combine the flour, salt and powdered honey until combine. Add add the frozen diced butter and 3 tablespoons of water. Pulse until the mixture begins to resemble a rough crumble, with pea sized crumbles. Add a bit more water while pulsing the mixture until it just begins to come together into a shaggy dough. Dump the mixture on a very lightly floured surface. Bring into a dish and wrap in plastic tightly. Place the covered dough in the fridge to rest for 1 hour or over night.
- Prepare an 9 by 13 dish by lightly greasing the bottoms and sides with butter and set aside. Remove the dough from fridge and place on lightly floured surface. With a rolling pin, roll the dough out gently but firmly into a large rectangle shape, large enough to fit the dish. Transfer the dough to the dish and gently press into the dish, into the corners and sides.
- Cover the dish and place in the freezer. Preheat the oven to 350 degrees. In a large mixing bowl, combine all the pumpkin pie filling ingredients and whisk until perfectly smooth. Pour the mixture into the prepared pie crust and bake for 30 minutes. While that is baking, combine the oat streusel mixture. Crumble the mixture slightly with your fingers, careful not to warm the butter. Place the bowl in the freezer to re-chill completely.
- After the 30 minutes, remove pie from oven, sprinkle the chilled streusel evenly over the top of the pie and return to the oven for an additional 25-28 minutes, until crust and crumble topping are golden. If crust edges or streusel begin browning too quickly, cover entire pie with foil anytime during the last 30 minutes of baking so the pie bakes more evenly.
- Once baked, the pie should be firm in the center and the entire pie a golden color. Allow to cool for 30 minutes at room temperature, then place in the freezer to chill for 2 hours or for 4 hour in the refrigerator until pie as completely cooled and set. Slice into bars and enjoy! Store leftovers in an airtight container in the refrigerator.
Recipe adapted from The Kitchn