Pumpkin-Pecan Slab Pie

Pumpkin-Pecan Slab Pie
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  1. Crust
  2. 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  3. Pumpkin Pie Filling
  4. 3/4 cup packed brown sugar
  5. 1 can (15 oz) pumpkin (not pumpkin pie mix)
  6. 1 1/4 cups half-and-half
  7. 2 eggs
  8. 1 tablespoon pumpkin pie spice
  9. Pecan Pie Filling
  10. 2/3 cup packed brown sugar
  11. 1/2 cup light corn syrup
  12. 3 eggs
  13. 2 cups chopped pecans
  1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  2. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
  3. In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
  4. Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling; spreading evenly.
  5. Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.
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