Pumpkin Slab Pie with Candied Pecans

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

At first glance, a slab pie may seem like a solution to the problem of “not enough slices” in a regular size pie. But look a little further and what you’ll find is that the slab pie makes for the perfect eating experience. It’s thin enough to ensure the filling to crust ratio is just right. And in the case of this particular pumpkin slab pie, it showcases the centerpiece of the recipe -- the homemade candied pecans!

When I first started thinking about marrying two classic Thanksgiving pies into one fabulous slab pie creation, I thought about making a distinct layer of pumpkin pie and a distinct layer of pecan pie.

But let’s be honest. Sunnyland has already perfected the Pecan Pie in its classic form. So why tamper with perfection?

Instead, I developed an entirely new twist on pumpkin pie by making a batch of candied pecans using Sunnyland’s pecan halves that dot the homemade pumpkin pie filling (Don’t you dare think that the canned shortcut is the way to go here), which is then layered between a buttery, flaky pie crust and dollops of whipped cream. (You do have my permission to go the shortcut route when it comes to pie crusts.)

What you get when you combine the two is an eating experience of bites of pure pumpkin pie followed by bites of a pumpkin-pecan combo that you won’t soon forget.

Nor will your Thanksgiving guests forget the presentation of this slab pie. Its expansive size and candied pecan garnish signal to everyone at your table that this isn’t your average pumpkin pie. And that’s something we can all be thankful for.

~by Regan Jones

thisunmillenniallife.com