Pumpkin Pecan Slab Pie

September 10, 2017

Pumpkin pecan slab pie combines the best desserts of Fall. An easy pie crust topped with a creamy pumpkin pie and finished off with pecan pie. It also makes enough for a crowd so it’s perfect for all those Holiday gatherings, and it’s pretty easy to make too.

1 box Pillsbury refrigerated pie crusts, softened as directed on box
3/4 cup packed brown sugar
1 can (15 oz) pure pumpkin
1 1/4 cups half-and-half
2 large eggs
1 tablespoon pumpkin pie spice
2/3 cup packed brown sugar
1/2 cup light corn syrup
3 large eggs
2 cups chopped pecans

Heat oven to 375 degrees. Remove pie crusts from box. On lightly floured surface, unroll and stack crusts one on top of the other. Roll into a 17x12-inch rectangle. Fit crust into ungreased cookie sheet...
See the full directions on my site

Nutritions

Calories
106

Sodium
14mg
0% DV

Fat
4g
6% DV

Protein
1g
2% DV

Carbs
16g
5% DV

Fiber
1g
5% DV

Thanksgiving