It’s that time of year again, the time when everywhere you turn you’ll run into a pumpkin recipe. They’ll all hit you right in the face and if you’re anything like me, you’ll be glad they did and welcome them with open arms. When I was a little kid, a nice cold slice of pumpkin pie with a ridiculous amount of whipped cream on top, was the only thing I looked forward to around this time of year. As soon as October hit, even before Halloween, we’d start eating pumpkin pie like it was going out of style in my house. My sisters and I were particular about how we ate it too, and my mamma would make sure she got it right each and every time, because she’s the best mother in the world. My oldest sister likes it just by itself, with no whipped cream or ice cream or anything. My middle sister likes it with a little bit of whipped cream, a sprinkling of cinnamon and only eats the filling because she dislikes crust. This is the same sister who dislikes Mac and Cheese, mind you. And I, I ate it anyway and anyhow. The more whipped cream and crust the better. I’d finish my piece and then eat the crust my sister left behind and grab my oldest sister’s share of whipped cream. It was, and still is, the best balance of sibling eating habits there ever was. Mainly because I always came out winning.
My collaboration this month for GO BOLD WITH BUTTER happens to be this giant Pumpkin Chocolate Slab Pie complete with cinnamon whipped cream and shaved chocolate on top. The great thing about slab pies in general is that you can feed a crowd with them. Or if you’re like me then you can have the entire sheet all to yourself because as you know, nothing beats having a giant pumpkin pie all to yourself. So much pie so little time to eat it all. I suggest you make it soon so that you can eat pumpkin pie sooner. Now that’s how you work a week, let me tell you.
As with any pie, it all starts with an incredible crust. In this case we’re using a chocolate cookie crust. That’s where the chocolate part comes in for this Pumpkin Chocolate Slab Pie. So in a food processor, pulse the chocolate sandwich cookies until finely chopped. Pour into a large bowl, and stir in the sugar (just a little bit) with melted butter.
**Note: I added a bit of sugar because I removed the filling from each of the cookie sandwiches. But if you don’t want to take the time to separate the cookies from the filling, and don’t want to add more sugar, then keep the filling in and don’t add the sugar!**
Pour the crumb mixture onto a baking sheet, and press out into an even layer, making sure it comes up the sides, just a little bit. You don’t have to worry too much about it coming up all the way up the sides because we’re going to pour the filling right on top and cover it completely. Set the crust off to the side
**Note: I used a 153 by 18-inch baking sheet. It’s smaller than a half sheet baking sheet, so keep that in mind when picking the right baking sheet.**
Meanwhile, to make the filling, in a medium saucepan combine the pumpkin purée, salt and spices. Set over medium high heat and cook, stirring often, until darker in color and just starting to bubble, about 5 to 8 minutes. Remove from heat and let cool completely before proceeding.
**Tip: This cooking step is optional, but really makes a difference. I learned this trick from my friend Joy, a while ago. She taught me that if you cook the pumpkin purée with the spices for a little bit, it really enhances the flavor and makes for a better pumpkin pie!**
Once the pumpkin has cooled, pour into a stand mixer, or mixing bowl, and stir in the eggs, vanilla, and evaporated milk, until well combined and smooth. Pour the filling over the crust and spread it out so that it goes all the way to the edge of the crust. It’s okay if some of the chocolate crust comes out around the edges. We’ll cover that up later with whipped cream and more chocolate.
Bake in a preheated 350 degree F oven until set in the center and a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove from the oven and let the slab pie cool completely before cutting and serving.
**Note: I love cold pumpkin pie. That’s the only way I’ll eat it, as a matter of fact. So I make this earlier in the day or the night before and then just stick it in the fridge once it’s cooled and then chill until cold.**
Once you’re ready to eat the pie, cut into squares and serve with fresh whipped cream, spiced with cinnamon, on top. And to really take this pumpkin slab pie over the top and hone in on that chocolate flavor, I like to sprinkle grated chocolate on top of the whipped cream.
**Tip: I use a bittersweet baking chocolate bar, and warm the edge with the palm of my hand and then use a vegetable peeler to peel shreds of chocolate on top!**
I love this pie because it’s great for feeding a crowd. All slab pies are awesome for that reason. Instead of making two or three regular sized pies, you can save all that time and just make one large pie and then cut and serve to all of your party guests without all of the effort.
If you don’t want to use a cookie crust, you can easily use a regular pie crust recipe on the bottom. Make your favorite pie crust and then roll out the chilled dough into a large rectangle, transfer it to a baking sheet, making sure it goes up the sides and crimp the edges. Pour the filling in as directed and bake until the crust edges are golden brown and the filling is set.
If you’re obsessed with this Pumpkin Chocolate Slab Pie as much as I am, then you’re definitely going to want to make it very soon! Don’t forget to grab the recipe from the GO BOLD WITH BUTTER SITE! Head on over to the site and print out the recipe to keep it up your sleeve for when the perfect moment arises.
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**