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Pumpkin Streusel Slab Pie has all of the same delicious flavors of a traditional pumpkin pie but served in squares. A graham cracker crust and a nutty streusel topping really sweeten this delicious deal!
Pumpkin Streusel Slab Pie is three heavenly layers of delicious texture and taste! You’ll definitely want to add this easy dessert to your holiday and party menus.
A soft, custardy pumpkin pie filling is poured over a sweet and simple graham cracker crust, then baked until almost firm. Then a maple pecan streusel topping is sprinkled over the top for the last five minutes of baking. The results: Your favorite pumpkin pie flavors with a sweet and nutty topping!
What is a slab pie?
It’s basically a pie that is baked in a rectangular sheet pan instead of a pie plate. Then, it’s cut into squares instead of triangular slices.
Slab pies are especially good for feeding large crowds without the hassle of baking multiple pumpkin pies. You’ll be able to get the same delicious taste of pumpkin pie – and still have room for other delicious desserts!
Key ingredients and Substitutions
- Graham Crackers – We chose basic honey graham crackers and crushed them into crumbs to form the slab pie crust with butter and sugar. If you want to experiment, cinnamon-coated graham crackers would be another great option.
- Pumpkin Puree – Buy canned pumpkin puree, or make your own when sugar pumpkins are in season. (See our slow cooker pumpkin puree recipe here.) Don’t use the canned pumpkin pie filling which already has sugar and spices in the can.
- Pumpkin Pie Spice – For ease, we used a pumpkin pie spice blend but you can also make your own with a mix of cinnamon, ginger, nutmeg, allspice and cloves.
- Pecans – For the streusel topping, we chose pecans for their mild flavor. If you prefer, you can use walnuts or another favorite nut instead.
- Maple Syrup – Use only 100% maple syrup for the best flavor and consistency. The bottled pancake syrup really isn’t the same and should be avoided for this recipe.
Special supplies needed
- Half sheet pan
- Food processor – to mix the streusel topping
- Smaller oven-save sheet pan, to toast the topping
- Mixer – a stand or hand mixer is fine
- Optional – large pitcher or mixing cup with spout like this (for easy pouring)
Chef’s Tip –
Placing the sheet tray with the graham base on an oven shelf, then pouring in the custard filling will solve trying to balance a full sheet tray from the counter to the oven. After filling, simply slide the pan in and close the door.
How do I make Pumpkin Streusel Slab Pie?
- Mix the streusel topping ingredients together and bake until golden. Let cool, then crumble into small pieces with your hands. Set aside.
- Place graham crackers into the bowl of a food processor and process to crumbs. Add both sugars, softened butter, and pulse to combine. Pour into the half sheet tray and press evenly into the bottom of pan.
- Beat eggs, sugar, salt, cornstarch and pumpkin pie spice together with the pumpkin puree. Then mix in light cream. If you have one, pour the filling to a large pitcher or mixing cup with spout – this will make it easier to pour the pumpkin filling into the prepared baking sheet.
- Place the pan with the pressed graham cracker base in the top third of a preheated oven.
- Pour the custard over the crumb topping. (By doing it this way, you won’t have to try and balance the pan from your counter to the oven without spilling.) Bake about 40 minutes.
- Remove the almost-cooked pumpkin custard from the oven, then quickly sprinkle the struesel topping over the top. Place the baking sheet back in the oven for another five minutes or until a toothpick inserted into the center comes out clean.
- Allow your Pumpkin Streusel Slab Pie to cool to room temperature, then place in the refrigerator until fully set before cutting into squares for serving.
Chef’s Tip –
The dessert can be served warm or at room temperature, but it is easiest to cut into squares once it is chilled. After cutting into portions, place the sheet pan into a low warm oven to take the chill off or reheat slightly.
Frequently asked Questions
Can I make Pumpkin Streusel Slab Pie ahead of time? Since this pumpkin custard dessert is easiest to cut after it is chilled and set, you can and should make in advance.
How do I store leftovers? If you have room, simply cover the baking sheet with plastic wrap and store in the refrigerator. Otherwise, remove the pumpkin pie squares from the pan and place in an air-tight container. Lay parchment between layers if you stack the pieces. Then, store refrigerated and covered for up to three days.
Can I freeze this dessert? Like most custards, freezing and thawing will make this slab pie watery so freezing is not recommended.
You might enjoy these other Pumpkin Desserts:
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Cheesecake
- No-Bake Mini Pumpkin Cheesecakes
- Walnut Crust Pumpkin Pie
- Sweetened Condensed Milk Pumpkin Bread
1 cup pecans
¼ cup maple syrup
¼ cup brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons butter, softened
3 cups graham cracker crumbs (25 full graham crackers, just shy of one full box)
5 tablespoons granulated sugar
3 tablespoons brown sugar
2 sticks butter (1 cup), melted and cooled
5 large eggs
1 ½ cups granulated sugar
1 ½ tablespoons corn starch
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
2 15-ounce cans pumpkin puree (or see our homemade recipe here)
1 quart light cream
Preheat oven to 350 degrees F and place an oven rack in the top third of the oven.
Line a small sheet tray with foil.
Chop the pecans to bean sized pieces and place in a large bowl.
Add the maple syrup, brown sugar, flour, cinnamon and butter and mix with a wooden spoon or your hands to incorporate the ingredients.
Pour out onto the foil lined pan and spread out over the foil. It does not have to be perfect. After it bakes, it will be crumbled.
Bake for 20 – 25 minutes until golden. Remove and cool. Once cooled, crumble with your hands to small bits and pieces and set aside.
While the strudel topping is baking, prepare the rest of the dessert.
Place the graham crackers in a food processor and process to a crumb. Pour this into the same large bowl as was used for the topping.
Add both sugars and the melted cooled butter and mix to combine. Pour into the larger sheet tray and spread to the edges. Using the bottom of a glass or a cup measurer, press firmly across the bottom but not up the sides. Set the pan aside, this will not be prebaked.
In the same large bowl, beat the eggs until fully whisked then beat in the sugar.
In a small cup, mix the corn starch, pumpkin pie spice and salt then stir into pureed pumpkin and then into the egg mixture and whisk to combine. This will assure that the pie spice, salt and corn starch get evenly mixed in.
Add the light cream and whisk thoroughly to combine. Pour into a pitcher for easy pouring, such as this.
Open the oven, slide the rack out half way and set the sheet tray with the graham base on the rack.
Pour the custard over the graham base and carefully slide the rack in and shut the oven door. Doing it this way will solve your trying to balance a full sheet tray from your counter to the oven. The filling will come right up to the rim but once baked, will not rise higher.
Bake for about 40 minutes or until most of the custard is cooked, with a little loose custard in the center. Remove to your stove top and sprinkle on the strudel crumbs and place back in the oven for about five minutes or until a tooth pick inserted into the center of the custard comes out clean.
Remove and cool. Once room temperature, move to the refrigerator to set up.
Best served chilled so the custard can set up, but can be served warm or right out of the oven.
Cut 5X4 into 20 pieces and serve with a flexible spatula.
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Allow the finished, baked dessert to cool on the counter before covering and refrigerating. (This will prevent condensation from forming under the plastic wrap.) Cover only once it has completely cooled.