Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars - Glen And Friends Cooking

Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars As you can tell - I don't really know what to call these... so today watch Glen Cook pumpkin slab pie? Slab pumpkin pie bars? It's a great Thanksgiving dessert pie with a no-roll press in pie crust. Press-In Crust: (makes 2 - 9”x13” crusts) Ingredients 310 mL (1 ¼ cups) cold butter, cut into cubes 60 mL (¼ cup) brown sugar 125 mL (½ cup) granulated sugar 2 mL (½ tsp) salt 625 mL (2 ½ cups) all-purpose flour Pumpkin Filling: Ingredients 500 ml (2 cups) pumpkin puree 60 mL (¼ cup) brown sugar 125 mL (½ cup) granulated sugar 5 mL (1 tsp) cinnamon 2 ml (½ tsp) nutmeg 1 ml (¼ tsp) ground cloves 1 ml (¼ tsp) ground ginger .5 mL (1/8 tsp) ground mace 1 ml (¼ tsp) allspice Pinch salt 2 large eggs 250 mL (1 cup) cream Crust Method: Place all of the ingredients in a food processor and pulse until it looks like wet sand. Divide between two 9”x13” sheet pans and pressing with your hands. Refrigerate at least 30 minutes before blind baking. Preheat oven to 180ºC (350ºF) Blind bake for 25-30 minutes. *Unbaked crust pressed into a sheet pan can be frozen for several weeks before use - can be blind baked from frozen. Filling Method: Preheat the oven to 220ºC (425°F). Whisk all of the ingredients together until smooth. Pour the filling into the crust and bake for 10 minutes. Reduce the oven temperature to 350° and bake for about 20-25 minutes longer, until the filling is set. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel:    / glenshangar