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.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. 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
4 окт 2024
