null Skip to main content

Pumpkin Slab Pie with Candied Pecans

All recipes

I’m not quite sure when I was first introduced to slab pies. But I am sure it was an awfully good thing.

Ingredients

  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 egg white
  • 1 tablespoon water
  • 3 cups Sunnyland pecan halves

Instructions

  1. Preheat oven to 250 degrees F.
  2. Mix sugar, cinnamon, and salt together in a bowl.
  3. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a Silpat lined or cooking spray coated baking sheet.
  4. Bake in preheated oven, stirring every 15 minutes, for 1 hour or until pecans are evenly browned. Remove from oven and let cool; reserve 18 candied pecans.
  5. Meanwhile, soften pie crusts according to package directions.
  6. Increase oven temperature to 350 degrees F.
  7. On a lightly floured surface, unroll pie crusts and stack one on top of the other. Roll to a 17x12-inch rectangle.
  8. Fit crust into ungreased 15 x10 x1-inch pan, pressing into corners and up the top of the pan. Fold extra crust evenly over edges of pan.
  9. Sprinkle candied pecans (minus reserved pecans) over bottom of crust.
  10. Whisk together eggs, pumpkin, cream, brown sugar, pumpkin pie spice, vanilla and salt in a bowl; pour over pecans in crust. Bake until set or about 35 minutes. Remove from oven; let cool completely, about 2 hours.
  11. To serve, cut pie into squares. Top with whipped cream and reserved pecans.
Browse all recipes
!