Pumpkin Slab Pie

If you have a big crew coming for tomorrow's feast, maybe this slab pie (that feeds almost twice as many as a standard 9"), made with the ultimate pie dough, is just the ticket! And it has plenty of corners and middles to satisfy every crust preference.
(serves 12)

Ultimate Pie Dough:
2 cups all-purpose flour
1/2 t. kosher* salt
13 T. Kerrygold* butter, cut up and very cold
6-8 T. ice water

Pumpkin Slab Pie:
2 cans (15 oz. each) pure pumpkin
1 t. grated peeled fresh ginger
1&1/4 cup heavy cream
1&1/4 cup whole milk
4 large eggs
1 cup dark brown sugar
1/2 cup Sugar in the Raw*
2 t. pumpkin pie spice
1 t. kosher* salt
Whipped cream

Make the pie dough: In a food processor, pulse flour and salt until combined. Add half of butter; pulse until find crumbs form. Add remaining butter; pulse until coarse crumbs form. Sprinkle 6 T. ice water over mixture; pulse just until incorporated. Pulse in an additional ice water 1 T. at a time until dough just holds together when squeezed. Transfer dough to a lightly floured surface; knead gently until dough comes together. Divide into 2 equal pieces; pat each into a flat rectangle. Wrap tightly in plastic; refrigerate at least 30 min. or up to 1 day.

Make the slap pie: Preheat oven to 400. Place 1 rectangle of the pie dough on a lightly floured surface. Lightly flour dough and roll into a 12x10" rectangle, flouring and scraping as needed to prevent sticking. Gently wrap dough around rolling pin and transfer to half of a 15x10&1/2" rimmed baking sheet, placing the 10: side of dough along the longest side of pan and allowing dough to hag over 3 sides. Roll remaining piece of dough; place on other half of baking sheet, overlapping slightly with first piece. Press seam together to seal. Trim any excess dough, leaving 1/2" overhang if possible. Crimp and press edges of crust to create an even rim, using any trimmed dough to seal cracks or gaps. Cover with a large sheet of parchment paper and pie weights or dried beans. Bake 14 min. Remove paper and weights. Bake another 8-10 min or until golden. Meanwhile, in a 4 qt. saucepan, cook pumpkin and ginger on med.-high 10 min.; stirring often; remove from heat. Let cool slightly. In a med. bowl, whisk cream, milk, eggs, brown sugar, granulated sugar, pumpkin pie spice and 1 t. salt. Add to pumpkin mixture, whisking til smooth; pour into prebaked pie crust. Bake 15-30 min. or until set. Cool completely before cutting. Cut into 12-16 pieces. Serve with whipped cream. Pie can be baked, cooked and refrigerated, uncovered up to 1 day ahead.

"I believed and I began."

Have FUN today as you are rushing around and doing T-day prep!!!

Love,

Machete Milletti