I was aiming to do something a little different but still classic with our Friendsgiving dessert this year and this pumpkin swirl slab pie is what I landed on. I’ll admit it: It’s basically just me trying to impress my husband. One of his very favorite desserts is cheesecake. And this pumpkin pie has been updated, not only with a slightly different shape (bonus points that it can feed a few more than your average round pie!), but also swirls of cheesecake have been added.
Slab pie is simply a slightly larger pie that has been baked in a rectangle jelly roll pan rather than a pie pan. It’s basically the same otherwise—just as easy to make and travels well. I sort of love the look of a slab pie (although I’ll never say no to a slice of a traditional round pie either—ha).
If you’re looking for a more classic pumpkin pie I would recommend this Mascarpone Pumpkin Pie, Pumpkin Pie in Jars (oh yes!), or if you’re wanting more of festive cheesecake, then try this Pumpkin Cheesecake with Gingersnap Crust.
If you’re looking for something just a little bit different this holiday season (but still plenty traditional), I highly recommend baking this pumpkin swirl slab pie—it’s a crowd-pleaser for sure! xo. Emma
Credits // Author: Emma Chapman. Photography: Janae Hardy. Photos edited with A Color Story Desktop.
Pumpkin Swirl Slab Pie
- 3 3/4 cups all purpose flour
- 2 teaspoons sugar
- pinch of salt
- 1 1/2 cups cold butter
- 1/2 to 3/4 cup cold water
- 1 egg (for egg wash)
Pumpkin pie filling:
- 15 ounces one can pumpkin
- 1 cup brown sugar
- 2 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
Cheesecake Swirl filling:
- 8 ounces one package softened cream cheese
- 1 egg
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- To make the crust, first stir together the flour, sugar, and salt in a large bowl. Add the cubes of cold butter and mix together until the mixture resembles tiny pebbles or large grains of sand. I like to use my (clean) hands to blend, but a pastry blender works well too. Then add 1/2 cup cold water. Mix together and try to form a dough ball. If the mixture is too crumbly, add another tablespoon or two of cold water. Just enough so the dough comes together. Then wrap in plastic wrap and refrigerate for at least a couple hours or overnight. When you’re ready to make the pie, roll the dough out to fit your 12×17 jelly roll pan. There should be a good amount of extra dough that you can trim off and roll out to make little pumpkins, acorns, leaves, or letters to decorate the pie with (see photo).
- Butter the pan before adding the dough. Beat the egg in a small dish with a little bit (maybe a tablespoon or less) or water. On a separate baking sheet lined with parchment paper, add the extra crust pieces. Brush the edges of the crust with the egg wash. Also brush the extra pie crust pieces with the egg wash. Bake at 375°F for 8-10 minutes.
- In a bowl, beat together the pumpkin filling until mostly smooth. Same with the cream cheese filling (in a separate bowl).
- Once your crust as been partially baked, add the pie filling. Then add dollops of the cream cheese filling all over. Use the bottom of a spoon or fork to gently swirl the dollops of cream cheese throughout. Bake (still at 375°F) for 35-40 minutes.
- Remove from the oven and add the extra crust pieces around the edges. Allow to fully cool before slicing. This is a great dessert to make the night before a big dinner so it can fully cool and you can spread out the work.
I don’t use pie weights when I blind bake this crust. You can if you like but since the shape is different from a traditional pie (and the edges not as high) I found it’s not really necessary.