Culinary Pumpkin Slab Pie By Radio Power Strike On Sep 27, 2022 0 Share Prep time: 20 minutes Total time: 1 hour, 20 minutes Servings: 36-40 Crust: 1 cup unsalted butter, cut into 1/2-inch cubes 8 ounces cream cheese, cut into 1/2-inch cubes 2 cups all-purpose flour 1 teaspoon kosher salt Filling: 2 cans (15 ounces each) O Organics 100 percent pure pumpkin 4 eggs 2 cups whipping cream 1 1/4 cups granulated sugar 2 teaspoons pumpkin pie spice 1 teaspoon ground ginger 1/2 teaspoon kosher salt To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour. On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork. Heat oven to 350° F. To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust. Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail