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Pumpkin Slab Pie

Recipe Reviews |Rate this Recipe| 7 Saves

This slab pie is great for holiday gatherings. Although it serves 20, its wonderful mix of La Lechera Sweetened Condensed Milk and pumpkin may create requests for double batches.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 20 servings


Original reipce makes 2 dozen Change Servings

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PREHEAT oven to 425° F.

PLACE pie crust dough on lightly floured surface and roll dough sheets to lengthen and widen slightly. Place evenly across the bottom and up the sides of a 15 1/2 x 10 1/2 x 1-inch rimmed baking sheet (jelly roll pan), overlapping as needed (be sure to press the seams with fingertips to adhere both sheets of dough together). If needed, trim edges to about ½-inch overhanging sides of pan, then fold over and tuck into pan.

BEAT eggs in large bowl; stir in pumpkin, cinnamon, ginger, cloves and salt. Stir in sweetened condensed milk. Pour into crust.

BAKE for 15 minutes.

REDUCE oven temperature to 350° F. Bake for an additional 30 to 35 minutes or until knife inserted in center comes out clean (parts of pie may puff, as it cools it will go down). Cool to room temperature; refrigerate until ready to serve.

Nutrition Facts

Amount Per Serving
Servings: 20 servings
Calories 200
Calories from Fat 60
%Daily Value*
Total Fat 7g 11%
Saturated Fat 3.5g 17%
Cholesterol 40mg 13%
Sodium 140mg 6%
Total Carbohydrate 28g 9%
Dietary Fiber 0.5g 3%
Sugars 21g
Protein 4g
Vitamin A 50%
Vitamin C 2%
Calcium 10%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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