Small Pumpkin Slab Pie

This Small Pumpkin Slab Pie will be your new go to fall dessert. This one is replacing pumpkin pie in our house and everyone requests the recipe after trying it! It has a shortbread type crust with a surprise ingredient. There is coconut in the crust and it just blends so well that you really can’t pick it out as a single flavor. The filling is a creamy pumpkin mixture that bakes up like a pie filling and then you add all that glorious whipped topping!

Jump to Recipe >>Pumpkin Slab Pie Recipe here<<

Why you will love this recipe…

• It is an easy, fool proof recipe. Much easier than a pumpkin pie!
• Can be doubled for a crowd.
• Those corner pieces are to die for!

Ingredients you will need…

• Flour
• Coconut
• Butter
• Canned Pumpkin
• Evaporated Milk
• Eggs
• White Sugar
• Vanilla Extract
• Pumpkin Pie Spice
• Salt

What is Slab Pie?

I would consider this recipe a small slab pie. It has a crust, a filling and a topping. Slab pies have been around for a long time. Traditionally the are made in a big pan for big family gatherings. This recipe makes a smaller version in an 8X8 square pan but can always be double for a big crowd! This size is perfect for a family weeknight dessert, a small dinner party or makes a great addition to the dessert table.

Baking Tips….

It may seem like there is not enough dough to cover the bottom of the pan. I used the palm of my hand to push and spread the dough out to cover the full bottom of the pan. It is ok for the crust to be slightly up the side of the pan as well. That’s what make those outside pieces such a treasure!

I like a milder spice to all things pumpkin, so I go on the light side with the pumpkin pie spice. If you like your pumpkin desserts to be on the spicy/savory side feel free to adjust the amount of pumpkin pie spice you add.

Wait until the slab pie is COMPLETELY cooled before adding the whipped topping. Preferably after it has been in the fridge for a while so it is good and cold. You can add the whipped topping to the slab pie once it is cooled and it stays good in the fridge for days.

Homemade whipped topping is soooo good but also takes time so I use store bought whipped topping. I prefer full fat and the stores have been sold out of the name brand for a while (thank you covid supply chain problems!) so I used the no name full fat whipped topping and it was delicious!

Frequently Asked Questions

How do I serve a slab pie?

It can be served from the pan like pie or it holds up well cut into squares and added to a dessert platter. Be sure to keep it cool until ready to serve. Whipped topping can be added in advance or after you cut it into pieces.

I don’t like coconut, can I omit it?

For sure you can just increase the amount of flour by ½ cup but believe me you won’t necessarily taste the coconut. It blends in so well to create the perfect flavor combination with the crust, filling and whipped topping. When asked if they could taste the coconut, most said “no” or “I do now that you mention it”.

I don’t have pumpkin pie spice, what else can I use?

I like using the pumpkin pie spice blend because it is easy, all the work of combining the spices is done for me! If you can’t find pumpkin pie spice then you can use ¼ teaspoon each of ginger, cloves, nutmeg and ½ teaspoon of cinnamon. I have also made it with just 1 teaspoon of cinnamon and it was good.

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