Pumpkin Slab Pie

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4 cups ( 500g) all-purpose flour ( spoon & leveled)

1 and ½ teaspoons salt

1 teaspoon granulated sugar

1 and ¾ cup (3.5 sticks; 400g) unsalted butter, very cold and cubed

¾ cup (180ml) very cold ice water

egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk

subheading: Filling:

2 (15 ounce) cans pure pumpkin (about 4 cups total; 900g)*

2 cups ( 400g) light or dark brown sugar

4 large eggs

2 cups (480ml) heavy cream

¼ cup (60ml) whole milk

1 teaspoon pure vanilla extract

2 Tablespoons cornstarch

2 teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

⅛ teaspoon fresh ground pepper*

optional: whipped cream

Directions at sallysbakingaddiction.com

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