Creamy pumpkin filling with a crunchy streusel topping and a tender, flaky crust.
This Pumpkin Streusel Slab Pie is a festive twist on the classic pumpkin pie, perfect for serving a crowd during the holiday season. With a buttery crust, creamy pumpkin filling, and a crunchy streusel topping, it's a dessert that hits all the right notes.
Why you'll want it now, A holiday favorite pumpkin pie made extra special with a buttery streusel topping.
Why this recipe works
The combination of a flaky homemade crust, spiced pumpkin filling, and a buttery streusel topping creates a harmonious blend of textures and flavors. The slab pie format makes it easy to serve to a crowd, and the streusel adds a delightful crunch that complements the creamy filling.
Equipment
9 x 13 in (23 x 33 cm) baking pan
Mixing bowls
Pastry cutter or food processor
Rolling pin
Parchment paper
Wire rack
How to make it
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine flour, sugar, and salt for the crust. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until dough comes together.
Roll out the dough on a floured surface to fit a 9 x 13 in (23 x 33 cm) pan. Line the pan with the dough, pressing into corners and trimming excess. Chill for 30 minutes.
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Pour the pumpkin filling into the chilled crust, spreading evenly.
In another bowl, mix flour, brown sugar, melted butter, and pecans for the streusel. Sprinkle over the pumpkin filling.
Bake for 50 minutes or until the filling is set and the streusel is golden brown. Cool on a wire rack.
Enjoy every bite of this Pumpkin Streusel Slab Pie, a holiday delight that's perfect for sharing with loved ones.
How you'll know it's ready
The pie is ready when the filling is set and no longer jiggles in the center, and the streusel topping is golden brown.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and check the pie a few minutes early, as convection ovens bake faster. For standard ovens, the written temperature is perfect for you.
Troubleshooting
If the crust is too hard, ensure the dough isn't overworked and the butter remains cold.
If the filling is runny, bake a little longer until fully set.
If the streusel isn't browning, move the pie to a higher rack in the oven for the last 5-10 minutes.
Storage
Store leftovers in the refrigerator for up to 3 days. Reheat slices in the oven for a fresh taste.
Make ahead
The crust can be made and chilled a day in advance. The entire pie can be baked and stored in the refrigerator, then gently reheated before serving.
Variations
Add a cream cheese swirl to the pumpkin filling for extra richness.
Replace pecans with walnuts in the streusel topping.
Incorporate chocolate chips into the streusel for a sweeter touch.
Frequently asked questions
Can I freeze Pumpkin Streusel Slab Pie?
Yes, you can freeze the pie after baking. Wrap it tightly and store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
What can I use instead of heavy cream in the filling?
You can substitute evaporated milk or half and half for a similar creamy texture.
How do I prevent a soggy crust?
Chilling the crust before adding the filling helps prevent sogginess. Additionally, baking the pie on the lower oven rack can help the bottom crust cook through.
Can I make this pie without nuts in the streusel?
Yes, simply omit the pecans if you prefer a nut-free streusel topping.
Nutrition Facts
Per serving: 1 piece (85 g)
Calories310
Total Fat17 g
Saturated Fat9 g
Cholesterol70 mg
Sodium180 mg
Total Carbohydrate38 g
Dietary Fiber2 g
Total Sugars22 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
