Pumpkin Slab Pie Recipe
by Sommer Collier — last updated on Oct 1, 2026 
Whenever I’m feeding a crowd for Thanksgiving, I love making Pumpkin Slab Pie instead of several traditional pies! I bake the creamy, warmly spiced pumpkin filling in a buttery, flaky crust and add a touch of cream cheese for extra richness and a subtle tang. It’s an easy way to serve all those classic pumpkin pie flavors in a crowd-friendly fall dessert that’s simple to slice and share.
There are certain desserts that are quintessentially fall, and those include apple pie, and of course, pumpkin pie. So, when pumpkin season rolls around, I open up the cupboard that’s stocked with all of my favorite cozy and aromatic spices, and I get to baking! This pumpkin slab pie recipe has become my go-to treat, especially when I’m in the mood for creamy and luscious dessert that’s quick and easy to make. If you’re a fan of the classic Libby’s pumpkin pie recipe, then you should definitely give this twist on an autumn classic a try. Instead of using traditional pumpkin pie spices, I add in Chinese five spice, a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. The cinnamon and cloves provide a touch of traditional pumpkin spice flavor, while the fennel, star anise, and Szechwan peppers add a bit of POP! I also use cream cheese, which gives that signature decadent, creamy texture. The best part is that this pumpkin slab pie bakes into perfectly portioned individual bars, making it the ideal dessert for Thanksgiving, when I’m entertaining a whole lot of guests!
Lauren – ⭐⭐⭐⭐⭐ This is always a family favorite in our house! I am making it again this weekend!
Table of Contents
Sommer’s Recipe Highlights
Perfect for a Party – Instead of making classic round pies, this recipe makes one large shallow rectangular pie also know as a slab pie. I personally feel the filling-to-crust ratio is better and they bake so quick! The end result is a perfectly portioned 24 servings, so it’s perfect for parties.
Extra Creamy – If you love creamy desserts like my pumpkin cheesecake bars, then this is a sweet treat that’s just right for you. Every bite is loaded with a fabulous combination of textures from the flaky, buttery crunch to that decadently luscious filling that’s super creamy thanks to the addition of cream cheese.
Great for Making Ahead – When the holidays roll around and I’m scrambling for time to make those time-intensive classic recipes, I always lean on this pumpkin slab pie. It’s wonderful for making ahead because it can stay fresh in the fridge, and I love to have it on hand to snack on, too!
Key Ingredients and Tips
- All-purpose flour – To prep the base of the crust I always use a classic all-purpose flour. It makes the crust tender and flaky, and it keeps the rest of the ingredients bound together.
- Salt – A little bit of salt helps to balance out the flavors in the crust, and it enhances the buttery flavors, too.
- Unsalted butter – When making the crust, always make sure to use cold, unsalted butter. Otherwise, the crust loses its signature texture.
- Shortening – Another must when making a pie crust, shortening ensures that you’ll get that flakiness we all love in our pies. Make sure to keep this cold, too!
- Amaretto liqueur – This is my secret ingredient! A splash of this liquid stuff adds a subtle almond flavor that really makes this crust stand out. This must also be ice cold, too!
- Pumpkin puree – To make the base of any good pumpkin pie you need to use 100% pure pumpkin puree and not that canned filling, which tends to have a lot of sugar and added spices.
- Cream cheese – For that luscious texture, I always use a little bit of softened cream cheese. In addition to making the filling really smooth, it also adds a lovely subtle tang to every bite.
- Brown sugar – Of course, brown sugar is a must, too. This variety adds a caramel flavor to the filling which is perfect for fall.
- Chinese five spice – This is my other secret ingredient… Instead of a classic pumpkin pie spice, I like to use Chinese five spice because it’s fragrant and loaded with warm, aromatic flavors.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Build the crust – To start that delicious buttery crust, I add the flour, sugar and salt into a food processor. Once it’s combined, I toss in the cubed cold butter and shortening, and I mix that up again. You want the dough to look like small globs or peas at this stage.
Add the wet ingredients – Then, I add in almost a cup of that ice cold amaretto and I combine. Depending on the texture of the dough, I might add in a splash or two more. Then, I wrap up the dough really well and I let it chill in the fridge for about a half hour.
Start the filling – To make the creamy filling, I start off by mixing the cream cheese using an electric mixer until it becomes fluffy. Then, I pour in the pumpkin puree in batches, and I mix until the filling is smooth.
Add in the spices – To finish the filling, I mix in the brown sugar, egg, heavy cream, salt and the Chinese five spice. Once the mixture is smooth, I know it’s ready.
Roll the dough – After the dough has chilled, I portion off about a quarter of the dough and I let it chill some more. Then, I roll it out into about a 12×17 inch rectangle and flip it onto a pan. Using a fork, I crimp the edges of the crust onto the pan.
Bake – Then, I pour the filling over the prepped crust and I pop it in the oven for about 45 minutes at 375 degrees Fahrenheit.
Decorate – Using the leftover dough and some pumpkin cookie cutters, I make some cute decorations that I then bake separately for a couple of minutes. Once the pie is cooled, I cut it into squares and I top off each piece with a fun crust decoration!
Recipe Variations
- Turn it into a round pie – This recipe would make two 9-inch deep-dish pies if you prefer a round pie. Make sure to bake it longer since the filling is thicker in the pans, approximately 45-60 minutes.
- Pecans – For an added nutty crunch, I like to sprinkle some chopped pecans right into the filling before baking.
- Chocolate – For a fun chocolatey twist, you can add some chocolate chips into the filling or drizzle some melted chocolate on top once the pie has cooled.
More Pumpkin Recipes
Serving Suggestions
These creamy pumpkin pie bars are absolutely delicious on its own, but I always love to dress them up, especially when I’m serving a crowd. Here are some of my favorite ways to enjoy a thick, creamy slice of this sweet stuff:
- Top it off with a dollop of fresh whipped cream and a dusting of cinnamon.
- Pair it with a scoop of vanilla ice cream or pecan ice cream.
- Drizzle a little bit of salted caramel sauce or hot fudge sauce on top before serving.
- Sprinkle on some chopped toasted pecans or walnuts for a bit of crunch.
- Enjoy a slice of this slab pie with a warm cup of coffee, tea or even a chilly glass of Bailey’s.
Storing
Store leftover pumpkin slab pie in an airtight container in the refrigerator for up to 3-4 days. You can even freeze these slices individually by wrapping them tightly in saran wrap and popping them in the freezer for up to 1 month. Make sure to thaw them at room temperature before serving.
Frequently Asked Questions
Great questions! The edges of the pie filling should look firm and set, even though the center might be a little bit wobbly. Don’t worry, though, because the filling will set as it cools and will in turn become firmer.
That might be because you over baked it a little. It happens sometimes, no sweat! It will still taste delicious. Just garnish over the crack!
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More Holiday Desserts
Pumpkin Slab Pie Recipe
Video
Ingredients
For the Pie Crust:
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoon salt
- 1 cup unsalted butter, cold (16 tablespoons)
- 8 tablespoons shortening, cold
- 2/3+ cup amaretto liqueur, ice cold
For the Pumpkin Filling:
- 3 cups pumpkin puree
- 12 ounces cream cheese, softened
- 1 1/2 cups brown sugar, packed
- 3 large eggs
- 1/3 cup heavy cream
- 1 tablespoon Chinese Five Spice or pumpkin pie spice
- 1 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. For the pie crust: In a food processor add the flour, sugar, and salt. Pulse to combine. Then cut the cold butter and shortening into cubes and place in the food processor. Pulse again until the mixture resembles small peas.
- Add 2/3 cup ice cold amaretto and pulse again. If the dough looks too dry add 1-2 more tablespoons and pulse. Dump the dough out onto a piece of plastic wrap. Press into a rectangle shape and wrap well. Refrigerate for at least 30 minutes.
- Meanwhile, use an electric mixer to beat the cream cheese on high until light and fluffy. Scrape the bowl and add a few spoonfuls of pumpkin puree and beat again. Add the remaining pumpkin puree little by little, as the mixture beats, to ensure the mixture comes together without clumps of cream cheese.
- Add in the brown sugar, followed by the egg, cream, Chinese Five Spice, and salt. Scrape the bowl again and beat until smooth.
- Take the dough out of the refrigerator. Cut 25% of the dough off one end. Wrap the smaller piece of dough and place back in the fridge. Place the larger section on a well-floured piece of wax paper. Roll into a large 12×17-inch rectangle. Carefully flip the dough over onto a 10×15-inch jelly roll pan and peel off the wax paper. Roll the edges under and crimp with a fork.
- Pour the pumpkin filling into the prepared crust and smooth out evenly. Bake for 35-45 minutes, until its set in the middle when lightly jiggled.
- For decoration, roll out the remaining piece of dough and use a pumpkin cookie cutter (or leaf shape) to cut out 24 pieces. Bake on a separate baking sheet for 5-10 minutes until golden. Once the pie is cool, cut into 24 squares and top each piece with a pie crust pumpkin!
Could there have been a typo for 1 T Chinese 5 spice? My pie was so overpowered by this spice it was almost inedible. Other than that I loved the idea of a sheet pie and the crust was flaky and delicious. Will definitely make again but with regular pumpkin pie spice.
Fantastic pie! The only substitute I made was milk instead of amaretto, only because I didn’t have any amaretto. The crust was superb and the filling was so creamy and delicious. I will be making this again! Thank you for sharing!
Cream cheese comes in 8oz sealed packages. How would I measure this out for 12oz? I would use one 8oz package and then how do I measure out the rest?
Hi Jean,
That would be 1 + 1/2 8oz packages.