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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.
This pan is great for slab pies, as well as for baking sheet cakes, cookies, and making easy sheet pan dinners.See It ›
To make the whipped cream:
Copyright © 2018 Lovely & Delicious Enterprises, Inc / Chadwick Boyd. Photograph by Brooke Slezak.
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