Of all the pies I’ve ever made, this Grain Free Pumpkin Slab Pie takes the cake. Or should I say the pie? Made with Chebe’s gluten free cinnamon roll mix, it may be the easiest, too. This post is sponsored by Chebe.
What is Chebe?
Chebe uses tapioca (manioc) starch as the base for their grain free mixes. Made from the cassava root, tapioca flour is “the starch extracted from the cassava root through a process of washing and pulping.” Cassava flour, on the other hand, is the complete root, ground up and turned into flour. (Learn this and more from 5 Things You Need to Know About Cassava Flour by Downshiftology.)
Chebe cinnamon roll mix contains just 6 ingredients. “Tapioca Flour, cane sugar, modified tapioca starch, iodine-free sea salt, and cinnamon.” You can use it to make Cinnamon Rolls, obviously. However, you can also this mix to make my Mini Apple Cheesecakes or these Gluten Free Oatmeal Raisin Cookies from Savory Celiac.
What is a Slab Pie?
Well, basically it’s as it sounds. It’s flat slab instead of round. Why make pie in a sheet pan? It’s easier to store and to cut. Everyone is going to want a piece of this grain free pumpkin slab pie, and I want to be as fair in my slices as possible. Plus, it cooks faster, in half the time as a regular pie.
In truth, you can easily transform any regular pie into a slab pie. I followed quite a few of these tips from King Arthur Flour to do so. However, their guidelines use a half sheet pan. I’m using my (favorite) quarter sheet pan I bought at Gordon Food Center. (I use them for EVERYTHING!) Therefore, I cut their recommendations in half.
Pan Size – Jelly Roll Vs Sheet Pan
Let’s go back to those pans for a second. There are many recipes for making pumpkin slab pies. Many utilize a jelly roll pan, which has different dimensions than a quarter sheet pan. Many bakers use a 10 x 15 jelly roll pan. However I prefer these quarter sheet pans, which measure approx. 9 in by 13 in. (Half sheet pans are 18 in x 13 in.)
Living in a two person household, I find myself using this quarter sheet pan to make all sorts of “smaller” items. For instance, I cut What the Fork’s Gluten Free Pumpkin Cake recipe in half, baked it in this, and it turned out PERFECT! These pans are also great for smaller homemade pizzas, and I use them for breading chicken.
Tips for Making the Custard for this Slab Pie
I read one tip that I think made this Grain Free Pumpkin Slab Pie go from “sweet” to “stellar.” I prepared the custard base ahead of time and let it refrigerate an hour or two. It’s not absolutely necessary, but it helps the pumpkin absorb the sugar and spices.
Another tip on adding the custard to the crust. King Arthur also recommends placing the sheet pan, with crust inside, on the oven rack. THEN pour in the custard. This is because the filling can be a bit runny, and having the pan on a stable shelf prevents spilling it on the way to the oven. People be smart.
Thanksgiving and Other Gluten Free Slab Pie Recipes
This Grain Free Pumpkin Slab Pie tastes great with or without whip cream. Of course, it’s the perfect dessert for any Thanksgiving gathering. If this is your first time preparing / hosting this holiday, check out my A-Z tips for a Gluten Free Thanksgiving. And keep those leftovers handy for Waffled Stuffing and Chebe Thanksgiving Pasties!
Now that I’ve introduced you to this grain free Pumpkin Slab Pie, try some other sheet pan pies. For those avoiding eggs & dairy, this Gluten Free Vegan Triple Berry Slab Pie from Sarah Bakes Gluten Free sounds amazing. And since pop tarts are basically just hand held pies, this Giant Brown Sugar Cinnamon Pop Tart from A Dash of Megnut should be on your baking list!
Can I Make this as a Regular Round Pie?
You sure can! Simply roll the crust into a circle and place in a regular 9″ round pie pan. Make sure to press the dough up the sides of the pan. I highly recommend chilling any pie crust prior to baking, as it prevents it from shrinking in the oven. Check out my post on using Chebe to make pie crust, for more recommendations.
I Don’t Eat Dairy and/or Eggs. How Can I Adapt This Recipe?
For those who avoid dairy, you can attempt using dairy free butter or shortening in the crust. For those who eat egg-free, I would recommend trying Sarah Bakes Gluten Free’s Vegan Pumpkin Pie.
For the filling (From Libby's website)
- 1/4 c brown sugar
- 1/2 c white sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 2 eggs
- 1 15 oz can pumpkin
- 1 12 oz can evaporated milk
- 1/2 tsp salt
For the crust
- 1 pkg Chebe Cinnamon Roll Mix
- 2 tbsp oil
- 1 egg
- 4 tbsp cold butter, cut into chunks
- 4 tbsp ice cold water
- In a large bowl, combine ingredients for the filling (sugar, spices, salt, eggs, pumpkin and evaporated milk), and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours.
- Meanwhile, prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. Use a fork to quickly mix them together. (This prevents loose powder from flying all over the processor!)
- To that, add the cold butter. Pulse until a dry sand texture develops. This should take 6-7 pulses.
- Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms.
- My dough ball weighed approximately 14 ounces. I separated it into a 10 oz portion for the crust, and a 4 oz portion for the leaf cutouts. (If you don't have a scale, use 2/3 of the dough for the crust, and 1/3 of the dough for the cutouts.)
- Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches. (Reynolds parchment paper is marked with 2 inch squares, which is helpful for this.)
- Transfer crust to an ungreased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan.
- Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes.
- Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust.
- Open the oven, and slide out the bottom baking rack, positioned in the middle of the oven. Place partially filled pie on rack. Pour the remaining portion of the filling into the pan, push in baking rack, and close oven door. (I did it this way as to prevent the filling from spilling while transferring from the counter to the oven. You may also want to place a cookie sheet on the bottom baking rack to prevent spills in the oven, should your pie filling bake over the pan.)
- Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly.
- Remove pan from oven and allow to cool to room temperature. (After mine cooled I placed it in the refrigerator for several hours.)
- While the pie is cooling, work on your leaf cutouts, if you choose to do them. Roll the remaining 4 ounces of dough into a thin layer. I used pie crust cutters to make the leaves. Press down gently on the plunger to make the inner leaf indentations. Even though I planned to cut the pie into 12 portions, my remaining dough made more than 12 cutouts. They make great "graham cracker" shapes for later snacking!
- Transfer raw cutouts to a lined cookie sheet. Spray them with oil, and bake for 10 minutes at 350 degrees. Remove immediately and allow to cool.
- When ready to serve the pumpkin slab pie, cut into equal portions and adorn each piece with a leaf cutout. Add whip cream if desired, but I would add whip cream first and then top it with a leaf cutout.
**Chebe sponsored this post by compensating me for my time and energy. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**