Slab Pumpkin Pie Bars

5 from 2 votes

This post may contain affiliate links. Please read my disclosure policy.

Slab pies come with all the goodness of a slice of pie, but in bar form. These Slab Pumpkin Pie Bars are made right in the sheet pan and easily cut up for a hand held dessert bite.

Ever have trouble slicing that pie and getting that first piece on a plate without a disaster? Well then these pumpkin pie bars are for you. Plus, there’s no plates or forks to wash! How cool is that?

Slab pies come with all the goodness of a slice of pie, but in bar form. These Pumpkin Pie Bars are made right in the sheet pan and easily cut up for a hand held dessert bite. www.keviniscooking.com

Slab pies are the new “it” thing for me to bring to parties, No single or double 9-inch pie dish loading into the car and getting that perfect slice later. Nope, these are party ready, potluck friendly and with the holidays around the corner, a perfect hand held dessert treat.

A traditional pie favorite, pumpkin is a classic. Truth be told it wasn’t until a few years ago that I started liking them. So glad I stepped up and gave it another try. I was and am always going to reach for a pecan pie if there was a choice, but this, well this is too good!

Slab pies come with all the goodness of a slice of pie, but in bar form. These Pumpkin Pie Bars are made right in the sheet pan and easily cut up for a hand held dessert bite. www.keviniscooking.com

With a buttery, flakey crust that gets a quick pre-bake prior to the pumpkin batter going on top and baking, this isn’t too dense with pumpkin filling and the spices and aroma bring back wonderful family memories. If apples and cranberries are your thing instead, try my Cranberry Apple Slab Pie.

I like to serve these Slab Pumpkin Pie Bars plain, with some whipped cream on top, too. I even bruléed a few to happy applause. A light crunch through the glazed sugar is a great nod to the wonderful Crème Brûlée.

Speaking of those beauties, if you feel like trying my heavenly Crème Brûlée, Chocolate Crème Brûlée, or Cinnamon Crème Brûlée feel free, too. You won’t be disappointed. Enjoy!

Slab pies come with all the goodness of a slice of pie, but in bar form. These Pumpkin Pie Bars are made right in the sheet pan and easily cut up for a hand held dessert bite. www.keviniscooking.com

 

Slab pies come with all the goodness of a slice of pie, but in bar form. These Pumpkin Pie Bars are made right in the sheet pan and easily cut up for a hand held dessert bite. www.keviniscooking.com

Slab Pumpkin Pie Bars

5 from 2 votes
Like a slice of pie, but in bar form. These Slab Pumpkin Pie Bars are made right in the sheet pan and make for a hand held dessert.
Servings: 24 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes

Ingredients 

Pastry Dough:

Pumpkin Pie filling:

Instructions 

For the pastry dough:

  • In a large bowl stir the flour and salt together. With a pastry blender or hands cut in the shortening and butter, until small pea size dough balls form. Sprinkle ice water a tablespoon at a time until dough holds together tossing with a fork. Press dough into a ball and knead several times until dough holds together.
  • Preheat oven to 400°F. Line a 15x10" jelly roll pan.(See Note 1) with aluminum foil or parchment paper. Pat and spread pastry dough on bottom of pan and up sides slightly. Top with a sheet of aluminum foil and bake for 10 minutes. Remove foil.

Pumpkin Pie filling:

  • In a large bowl whisk together the pumpkin, brown sugar, spice and salt. Add the eggs until combined and then add the half-and-half. Stir to blend all and pour filling on top of partially baked crust. Carefully place in oven and bake for 30 minutes or until an inserted knife comes out clean.
  • Cool completely on a wire rack (See Note 2). Cover and refrigerate for 2 hours to firm up. Slice into 24 squares and serve with whipped cream (optional).

Notes

  1. Need another baking tray? A 15” x 10” jelly roll pan (150”) can be substituted with one 9” square pan (81”), plus one 8” square or 9” round pan (64”) for a total area of 145”.
  2. Cool pie completely so when it's refrigerated no condensation forms while in the refrigerator on top. No need for watery pumpkin pie!
  3. Adapted from Better Homes and Gardens magazine.

Nutrition

Calories: 164kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 182mg | Potassium: 89mg | Sugar: 7g | Vitamin A: 2910IU | Vitamin C: 0.9mg | Calcium: 33mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Snack
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Slab pies come with all the goodness of a slice of pie, but in bar form. These Pumpkin Pie Bars are made right in the sheet pan and easily cut up for a hand held dessert bite. No washing plates and forks!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 Comments

  1. I’ve got questions but it will be too late for this year for me. 1 – only 15 oz? I guess the 4 eggs add a LOT. 2 – 15×10, really? This isn’t my usual size casserole. The recipe sounds delish and I”m making it anyways.

    Okay, looks like it was only the two. Merry Christmas!