Pumpkin Slab Pie

Ingredients

• prepared crust for a 2-crust pie
• 1 (15 oz.) can 100% pure pumpkin
• 3/4 c. brown sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 3/4 tsp. ground nutmeg
• 1/2 tsp. salt
• 4 eggs, lightly beaten
• 1 c. evaporated milk
• whipped cream & pumpkin pie spice for garnish {optional}

Directions

2. Line a 15x10" rimmed baking sheet or jelly roll pan with aluminum foil; lightly spray with non-stick cooking spray. Fit both crusts into the bottom and up the sides of the baking pan, cutting pieces and fitting together as needed. Press together seams well with your fingers. Fit a piece of aluminum foil on top of the crust. Bake at 400 degrees for 10 minutes. Remove from oven and remove foil.
3. In a mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and beat with a whisk or fork until well combined. Add evaporated milk; stir until just combined.
4. Place baking pan with crust on oven rack. Carefully pour in pumpkin filling.
5. Bake at 400 degrees for 30 minutes, or until a knife inserted in the center comes out clean. Cool on a rack. Cover and chill. Store in the refrigerator.
6. At serving time, garnish with whipped cream and a sprinkling of pumpkin pie spice, if desired.

Enjoy!

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source https://5minutesrecipesusa.blogspot.com/2018/11/pumpkin-slab-pie.html

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