This pie recipe is featured in the holiday episode of “Reel Food.” It's a modern flavor twist on traditional pumpkin pie with homemade chai spice mix and coconut milk. The pie is made in a 10”x15” rimmed baking sheet rather than a regular 9” pie plate, making it as easy as possible for any skill level of cook. Slab pies are meant for feeding a crowd, so this pie goes a long way during the holidays. Top with Soft Bourbon Vanilla Cream (see recipe at the bottom) before serving. For fun, surprising flavor, sprinkle 1½ tablespoons of finely chopped fresh rosemary over the pie dough before rolling out and forming the crust.
To mix things up altogether, make the crust out of 3 cups of crushed ginger snap 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.
- 1 box refrigerated pie crust
- 5 tablespoons finely chopped candied ginger (optional)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground clove
- ½ teaspoon freshly cracked black pepper
- 1 15 oz. can pumpkin puree
- ½ teaspoon Kosher salt
- 2 large eggs, lightly beaten
- 3/4 cups honey
- 1 cup coconut milk
Preheat the oven to 375°F.
Lightly 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”x15” 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.
If using crystallized ginger, press the bits evenly into the crust.
In a small bowl, whisk together the cinnamon, ginger, cardamom, clove and black pepper to make the chai spice mix.
Place 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.
Bake for 50-55 minutes or until a toothpick comes out clean from the center of the pie.
Remove from the oven and let cool in the baking sheet on a wire rack for at least 2 hours.
Cut into 12 even squares. Serve with the Bourbon Vanilla Whipped Cream. Garnish with small sprigs of fresh rosemary.
Make Ahead! You can make the pie the night before and refrigerate – cover with plastic wrap. Bring to room temperature, about 2 hours, before serving.
Soft Bourbon Vanilla Whipped Cream
This is how my Grandma Clara taught me to make whipped cream for all our family desserts – except I have added the bourbon and vanilla, which I think she would approve!
- 1 half pint (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
While the Pumpkin Chai Slab Pie is baking, make the whipped cream.
Place 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.
Using 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.