Hetal Vasavada’s Pumpkin Slab Pie with Cranberry Jam Swirl

Total Time Prep: 45 min. + freezing Bake: 35 min. + cooling
Yield 15 servings
This pumpkin slab pie with cranberry jam swirl takes the best parts of the Thanksgiving dessert with pumpkin, spice and a buttery crust and gives them a festive twist. The tangy cranberry jam is swirled into the silky pumpkin filling, adding bright bursts of color and flavor to every slice. It’s tart meets cozy, a little sweet, a little sharp and perfect for feeding a crowd without a lot of ingredients! —Hetal Vasavada, San Francisco, California

Ingredients

  • CRANBERRY JAM:
  • 1/2 cup fresh cranberries
  • 1/3 cup water
  • 1/4 cup sugar
  • PUMPKIN PIE:
  • 2 sheets refrigerated pie crust
  • 1 can (15 ounces) canned pumpkin
  • 1/2 cup heavy whipping cream
  • 3/4 cup packed brown sugar
  • 2 each large eggs, room temperature
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Directions

  1. In a medium saucepan, combine jam ingredients. Bring to boil, reduce heat and simmer until thick enough to coat the back of a spoon, 15-20 minutes. Cool completely.
  2. Preheat oven to 375°. Meanwhile, stack pie crusts on top of each other. Roll out dough into an 11x15-in. rectangle. Carefully place in a 13x9-in. baking pan, pressing dough into the bottom and up the sides. Cut off excess; if desired, cut excess into fall shapes. Prick crust with a fork and freeze for 20 minutes.
  3. Bake for 15 minutes. Press down any puffed up parts of pie dough with the back of a spoon; bake 10 minutes longer. Cool slightly.
  4. Bake pie crust excess shapes until golden brown, if using for topping.
  5. In a large bowl, combine pumpkin, heavy cream, brown sugar, eggs, pie spice, vanilla and salt until smooth. Pour into prepared crust. Bake 15 minutes.
  6. Transfer cranberry jam to a piping bag or spoon over parbaked pumpkin pie. Use a toothpick or knife to swirl into batter. Place pie back in the oven and bake until center is just set, 20 minutes longer. Decorate with pie crust shapes.
  7. Let pie cool to room temperature on a wire rack before serving with whipped cream.
This pumpkin slab pie with cranberry jam swirl takes the best parts of the Thanksgiving dessert with pumpkin, spice and a buttery crust and gives them a festive twist. The tangy cranberry jam is swirled into the silky pumpkin filling, adding bright bursts of color and flavor to every slice. It’s tart meets cozy, a little sweet, a little sharp and perfect for feeding a crowd without a lot of ingredients! —Hetal Vasavada, San Francisco, California
Recipe Creator

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