Old Fashioned Pumpkin Slab Pie
Prep time
Cook time
Total time
A 9x13-inch pumpkin pie made with bourbon, bitters and orange zest.
Serves: 20-25
For the Crust (I recommend chilling the dough overnight, but you must chill it for at least 3 hours):
  • 3¾ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1⅓ cup unsalted butter, COLD (NOT room temperature), cubed
  • 1⅓ cup shortening, COLD (NOT room temperature)
  • ⅔ cup ice water, plus more as needed
  • 2 teaspoons vodka or distilled white vinegar
For the Pumpkin Pie Filling:
  • 2 15-ounce cans pure pumpkin puree
  • 2 14-ounce cans sweetened condensed milk
  • 4 eggs
  • 3-4 tablespoons bourbon
  • 3 teaspoons ground cinnamon
  • 1-2 teaspoons Angostura bitters
  • zest of 1 orange
  • 1 egg, lightly beaten (for the crust)
  • raw sugar or sanding sugar, for sprinkling
For your Pie Crust:
  1. Whisk together the flour, sugar, and salt in a large bowl. Add in the chopped pieces of cold butter and the cold shortening. Blend together with your hands (or, alternatively, a food processor) until you have coarse crumbs (it doesn’t have to be perfect). You can use a pastry cutter, too, but I find that a clean pair of hands work best. Place the dough back into the fridge for 15 minutes or so, so it stays cold.
  2. Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated and the dough forms into a nice ball. You may not need all of the water. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge.
  3. Form the dough gently into 1 loose ball, wrap in plastic wrap and chill for at least 3 hours, but preferably overnight. Note: if you want to have enough dough left over to do some decoration on the top like I did, I recommend doubling this recipe. You'll have an extra ball of dough, but you can freeze it and use it later for a regular sized pie, which is what I did!
For the Old Fashioned Pumpkin Pie:
  1. Preheat your oven to 400 degrees F. Whisk together your pumpkin puree, sweetened condensed milk, eggs, bourbon, cinnamon, bitters and orange zest. Set aside.
  2. Butter your 13x18-inch baking sheet well. Roll out your pie crust on a lightly floured surface. It does not have to be perfect. Fold the dough over on itself, place it in the baking sheet, and unfold it (that's the easiest way I've found to move this much dough). Crimp the edges if you can, remembering that they will shrink a bit when baked, then poke the surface with a fork a few times to keep it from bubbling too much when baking, and place the pie crust in the freezer for 10 minutes, if you can (I didn't, but I recommend doing this).
  3. Place a piece of parchment paper in your pie crust and weigh it down with some pie weights (I used dried beans). Bake for 10-15 minutes, until sort of puffy, and just lightly golden, not brown, then pull the crust out of the oven and cool for 10 minutes.
  4. Pour the pumpkin mixture into the pie crust and brush the crust with your beaten egg. If you like, add some decoration to your pie with extra pie dough and sprinkle with decorating or raw sugar. Place the pie in the oven, then reduce the heat to 375 degrees F. Bake for 45-50 minutes, until the pumpkin pie filling is set and the crust is golden brown. Allow to cool completely before slicing and serving. If you like, you can brûlée the top of the pie by sprinkling sugar over the top and torching with a culinary torch (I like to do this for fun but it's totally optional).
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/11/21/old-fashioned-pumpkin-slab-pie/