Pumpkin Slab Pie

savorysimple.net

JulieAnn

subheading: For the pie dough:

15 ounces all-purpose flour (approximately 3 cups)

2 ½ ounces granulated sugar (scant ⅓ cup)

½ teaspoon kosher salt

10 ounces unsalted butter, cold and cut into small cubes

⅓ cup ice cold water

subheading: For the filling:

7 ounces granulated sugar (approximately 1 cup)

7 ½ ounces dark brown sugar (approximately 1 cup)

2 tablespoons all-purpose flour

1 teaspoon kosher salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon ground cloves

6 large eggs, beaten

20 ounces evaporated milk (2 ½ cups)

2 (15-ounce) cans pumpkin puree (4 cups)

Optional topping: whipped cream

Directions at savorysimple.net

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