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Ingredients (16)

For the pie:

  • 1 box refrigerated pie crust
  • 5 tablespoons finely chopped candied ginger (optional)
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon freshly cracked black pepper
  • 1 15-ounce can pumpkin puree
  • 1/2 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 3/4 cups honey
  • 1 cup coconut milk

For the cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon bourbon (I use Bulleit, but any brand will work)
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioner’s sugar
Nutritional Information
  • Calories369
  • Fat25.81g
  • Saturated fat15.05g
  • Trans fat0.0g
  • Carbs34.08g
  • Fiber1.77g
  • Sugar21.3g
  • Protein3.85g
  • Cholesterol91.0mg
  • Sodium187.11mg
  • Nutritional Analysis per serving (12 servings) Powered by

Baked in jelly roll pans rather than dainty 9-inch round pie pans, slab pies are great for feeding a crowd, and this one from Chadwick Boyd’s “Reel Food" is especially well-suited to the holiday season (particularly Thanksgiving, or its modern counterpart, Friendsgiving). The traditional smooth pumpkin filling is spiced with a beautifully fragrant warm chai blend, including cinnamon, cardamom, clove, and a bit of bite from cracked black pepper. Coconut milk and candied ginger join them, and the softly whipped bourbon vanilla cream that accompanies it is the perfect foil.

Variations: For fun, surprising flavor, sprinkle 1 1/2 tablespoons of finely chopped fresh rosemary over the pie dough before rolling out and forming the crust. Or, to mix things up even more, skip the traditional pie dough and make the crust from 3 cups of crushed gingersnap cookies with just enough melted butter to moisten it (about 1 1/4 sticks of unsalted butter). Bake at 350°F for 10-14 minutes until the crust is firm. Make pie filling and bake according to the rest of the instructions.

Make Ahead: You can make the pie the night before and refrigerate, covered tightly with plastic wrap. Bring to room temperature, about 2 hours, before serving. The whipped cream will keep, tightly covered, in the fridge for up to three days.

See Chadwick’s trio of updated takes on green bean casserole too; get the Mushroom Puff Pastry Green Bean Casserole recipe, the Old Bay Green Bean Casserole with Crab recipe, and the Chili Garlic Green Bean Casserole recipe—and then just try to decide which one to make first.

  • What to buy

    CHEFMADE 15-Inch Rimmed Non-Stick Baking Pan, $22.99 on Amazon

    This pan is great for slab pies, as well as for baking sheet cakes, cookies, and making easy sheet pan dinners.

    See It ›

Instructions

To make the pie:
  1. 1Preheat the oven to 375°F.
  2. 2Lightly flour a clean surface. Unroll the pie crusts and stack them on top of each other. Using a rolling pin, roll out into an even rectangle about one inch larger than the 10- x 15-inch baking sheet. Gently roll the dough over the rolling pin and lay evenly over the baking sheet. Using your fingertips, press the dough into the ungreased baking sheet. The crust should come just to the top edge of the pan. Trim any excess, if needed. Crimp the edges with your finger tips to form a nice scalloped edge all the way around the crust.
  3. 3If using crystallized ginger, press the bits evenly into the crust.
  4. 4In a small bowl, whisk together the cinnamon, ginger, cardamom, clove and black pepper to make the chai spice mix.
  5. 5Place the pumpkin in a large mixing bowl. Add the spice mix and salt and whisk together. Add the eggs, honey and coconut milk. Whisk again until smooth. Pour the filling into the pie crust and smooth the top with a rubber scraper.
  6. 6Bake for 50-55 minutes or until a toothpick comes out clean from the center of the pie.
  7. 7Remove from the oven and let cool in the baking sheet on a wire rack for at least 2 hours.
  8. 8Cut into 12 even squares. Serve with the Bourbon Vanilla Whipped Cream. Garnish with small sprigs of fresh rosemary.

To make the whipped cream:

  1. 1While the Pumpkin Chai Slab Pie is baking, make the whipped cream.
  2. 2Place the whipping cream in a medium size mixing bowl along with the bourbon and vanilla. Give it a quick stir with a rubber scraper. If you have time, place the bowl with the cream mixture in the refrigerator for 10 minutes to chill–this ensures the whipped cream will come out consistent and smooth.
  3. 3Using a hand mixer, start beating on medium speed for 1 minute. Then, turn the speed up to high and slowly add in the confectioner’s sugar–you don’t want to dump the sugar in all at once. Beat on high for 5 minutes until the cream forms soft peaks, but not stiff. Scrape down the sides of the bowl with the rubber scraper. Cover with plastic wrap and chill until you’re ready to serve the pie. The whipped cream will be good for up to 3 days.

Copyright © 2018 Lovely & Delicious Enterprises, Inc / Chadwick Boyd. Photograph by Brooke Slezak.

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