Pumpkin-Pecan Slab Pie

• Vegetarian

• Produce

  • 1 can Pumpkin

• Refrigerated

  • 5 Egg

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1 1/3 cup Brown sugar, packed
  • 1 tbsp Pumpkin pie spice

• Nuts & Seeds

  • 2 cups Pecans

• Bread & Baked Goods

  • 1 box Pillsbury pie crusts, Refrigerated

• Dairy

  • 1 1/4 cups Half and half

Found on pillsbury.com

Description

Ingredients

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 3/4 cup packed brown sugar
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 1/4 cups half-and-half
• 2 eggs
• 1 tablespoon pumpkin pie spice
• 2/3 cup packed brown sugar
• 1/2 cup light corn syrup
• 3 eggs
• 2 cups chopped pecans

Directions

• 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.

Nutrition