cheesecake-marbled-pumpkin-slab-pie Recipes

cheesecake-marbled pumpkin slab pie

So, I’m deep in my Friendsgiving planning for this weekend and I think I finally understand — and really, it’s about time, Deb — why Thanksgiving is so daunting, even for people who like to cook: it’s the volume.

pie season looks like

I mean, maybe you come from a small family and your Thanksgiving dinner is for 4 or 6 people. That sounds lovely. It’s still a lot of cooking but I bet your one year-old at least weighs less than your bird. (Not to self: photo op!) 20 people or more is completely the norm at our family gatherings and we’re having 16 friends this weekend in our I-won’t-even-tell-you-the-square-footage apartment because you’ll either start clucking your tongue in a completely undeserved pity party (woe is us, we live in Manhattan, said nobody you should be friends with, ever) or start sending us house listings in Montclair (coughgrandma). I’m looking at the yield on my usual recipes and then trying to multiply them by three and write a grocery list and it’s basically like: All The Butter Ever Made + A Gallon or Two Of Stock + then I burst into tears, text my husband the list and he schleps everything, in case you were ever wondering who the actual beauty/brains behind this operation actually is.

november stuff

Last week I established myself as Team Casserole when it comes to the planning of Thanksgiving sides. This week, let me also reiterate my longstanding membership in the Slab Pie Charter. Slab pies — basically, any pie you love, just about doubled and stretched into a jellyroll pan — are pie for dozen (er, a dozen and a half) and there’s nothing not to love about that. Because the filling is thinner and less weighty, I find par-baking of the bottom crusts unnecessary (praise-hands emoji) and also they bake in half to 2/3 of the time. They also are easier to store; I have this one in the freezer as we speak.

ready to cookstirred
chilleddrapedtrimmedcrimpedpoureddolloped

This year’s centerpiece pie is 80% pumpkin and 20% cheesecake. (Would you like the reverse, I think this cake is just for you.) It’s as easy as… cake (gotcha) (okay, I’m sorry, that was inexcusable) but it really is very simple. We’re using more or less my go-to filling these days and marbling in some sweetened cream cheese batter. If you’d like a higher proportion of cheesecake to pumpkin, you can double it. The slices you see in photos are 1/15 but my pan was slightly smaller this time and given that there’s probably more than one dessert at your table, you’re going to be much happier with 1/18. You’re also more likely to have one to two squares left the next morning, which means you’ll get to celebrate my next favorite holiday: National Pie For Breakfast Day. Wait, this isn’t a thing yet? Let’s fix it.

swirled
baked
cheesecake-marbled pumpkin slab pie

Previously

One year ago: Date, Feta and Red Cabbage Salad and Pecan Pie
Two years ago: Pickled Cabbage Salad and Pretzel Parker House Rolls
Three years ago: Cranberry Orange Breakfast Buns
Four years ago: Spinach Salad with Warm Bacon Vinaigrette
Five years ago: Baked Pumpkin and Sour Cream Puddings
Six years ago: Sweet Potatoes with Pecans and Goat Cheese
Seven years ago: Raisin-Studded Apple Bread Pudding and Swiss Chard and Sweet Potato Gratin
Eight years ago: Cottage Cheese Pancakes, Cauliflower Salad with Green Olives and Capers and Onion Tart with Mustard and Fennel
Nine years ago: Roasted Stuffed Onions, Simplest Apple Tart and Black Bean Pumpkin Soup
Ten! years ago: Indian-Spiced Vegetable Fritters, Dreamy Cream Scones and Chocolate Stout Cake

And for the other side of the world:
Six Months Ago: Confetti Cookies
1.5 Years Ago: Mushrooms with Greens and Toast and Toasted Marshmallow Milkshake
2.5 Years Ago: Strawberry Rhubarb Crisp Bars and Five Egg Sandwiches
3.5 Years Ago: Japanese Vegetable Pancakes
4.5 Years Ago: Chocolate Buckwheat Cake

Cheesecake-Marbled Pumpkin Slab Pie

  • Servings: 15 to 18
  • Time: 1 1/2 hours
  • Print

As I mention above, this is light on cheesecake, heavy on pumpkin pie. Should you wish more of a cream cheese presence, simply double that part of the batter, using a whole egg. It shouldn’t overfill your crust, but if you’re getting nervous, you can always pour off 1 cup of pumpkin batter and bake it in a little dish for the happiest pumpkin pudding pre-game. (Melty vanilla ice cream on top plus or minus a crumbled gingersnap, not an option.)

My pan was slightly smaller this year (my correctly-sized 10×15 was being held hostage by another slab pie), about an inch shy all around. I baked the extra filling as noted above and made the extra dough into pie dough cookies. It means that my 1 /15-sized slices are smaller than your will be; I think most of us would prefer 1/18 of the regular-sized slab pie, especially with other desserts to try.

Finally, in a classic Do As Deb Says But Not As She Does, I forgot to mix the cream into my cream cheese batter, leaving it a bit thick. It still marbles, but requires more toothpick work to divide and swirl the islands and leaves them a little raised. (I’m sure everyone will object and refuse to eat it now.) Your cream cheese batter should give you less guff.


    Crust
  • 2 1/2 cups (315 grams) flour
  • 1 tablespoon (15 grams) sugar
  • 1 teaspoon (5 grams) table salt
  • 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
  • Pumpkin Filling
  • 3 1/2 cups pumpkin puree, from 2 15-ounce (425 gram) cans or homemade
  • 1 1/4 cups granulated sugar
  • 1 teaspoon (6 grams) fine sea or table salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
  • 2 1/2 cups cold heavy cream, light cream or a combination of cream and milk
  • 6 large eggs
  • Cheesecake
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg yolk
  • 2 tablespoons heavy or light cream
  • 1/4 teaspoon vanilla extract

Make the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/2 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/2 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Get ready to bake the pie: Heat oven to 400°F (205°C). Line a 10×15-inch jellyroll pan with a fitted rectangle of parchment paper.

Form the crust: On a lightly floured surface, roll out dough into a 13-by-18-inch rectangle (i.e. 3 inches bigger than your pan). Do your best to work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple minutes if it softens too quickly) and using enough flour that it doesn’t stick to the counter.

Fold dough gently in half without creasing and transfer to prepared pan. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return pan to fridge until ready to fill.

Make pumpkin filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.

Marble cheesecake: Whisk cream cheese, sugar, egg yolk, cream and vanilla in a bowl until smooth. Dollop all over pumpkin batter and use a toothpick or chopstick to swirl decoratively in figure-8s, being very very careful not to drag the point of the toothpick/chopstick into the bottom crust, forming holes.

Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 15 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)

Let cool then chill in fridge until serving.


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177 comments on cheesecake-marbled pumpkin slab pie

    1. Chelsea

      I used to be team frozen crust, and I wouldn’t eat the crust part of my pies. Last year I took the plunge with Deb’s pie dough recipe and her pie dough 101 tutorial for guidance, and it turned out so amazingly well that I will never look back! I actually love the flavor and texture of my homemade pie crusts now! Be brave!

    2. Phoebe

      When I use a frozen crust I use Trader Joe’s. They are made with real butter and are big enough for a 10 inch pie. They are the only ones I’ve found that taste homemade.

      1. Merryl

        I have never found a Trader Joe’s pie crust that didn’t crack when rolled out. Rather than deal with that, I have returned to the terror of making my own pie crust (actually making more than one so when I inevitably ruin the first, I have one 1 in reserve).

        1. Caitlin Lhommedieu

          I have found that frozen or refrigerated crusts can be unrolled without cracking if they are first warmed in the microwave, maybe 10 or 20 seconds. Still not as good as a real homemade crust, but so much less work, sometimes its worth the tradeoff. Many thanks, Deb, and love to your little ones.

    3. Samantha

      Ha! I’m on team crumb crust or bust…because really was a pie ever ruined by a crumb crust? Proves it’s homemade pumpkin pie, you won’t find one like that at the store!
      The frozen pie crusts that come with a pie pan are the only other way to go, pie dough hates me.

    4. sparkgrrl658

      i’m sure this will offend someone somewhere, but…i use either or. last year, i used a frozen pillsbury crust (the kind you unroll) because i happened to have one in the freezer. this year, i made deb’s recipe because i had flour, butter, and water. honestly, neither was really any more difficult than the other (and i am not a dough person!) and (here’s where someone will get upset i’m sure) i really don’t notice much of a difference in taste. yes, homemade is flakier, and it’s super satisfying making something from scratch (for me, anyway), and it’s usually easier (always have the ingredients, and takes no time in a food processor vs. going anywhere near a grocery store around t-day)…but, under all that delicious filling, i just don’t notice any crust that much. it tastes like pie crust. /shrug

  1. Allison

    Oops, it says to fold the dough in half and put in a 9 inch pie plate! May want to fix that. Apparently my proofreading skills still come in handy!

  2. We had Friendsgiving in the first weekend of November, and I because I made two pumpkin pies forgetting that I was hardly the only one bringing dessert, I celebrated Pie for Breakfast WEEK. And it was glorious.

    My 10×15 is currently being held hostage as a catfood tray (don’t ask), but I think I’ll just take the opportunity to buy another one or two. That’s Midwest-living storage privilege, though, I grant.

  3. Can we start a petition to make “Pie for Breakfast Day” a national holiday? I’ve never made a slab pie, but now I have to. This looks so tasty and easy- and my husband will be hella mad at me if he ever hears I came across a recipe that combines two of his favorites and didn’t make it.

  4. Vicki

    Pie for Breakfast Day is *totally* a thing. We also have Ice Cream for Breakfast Week after Easter — because after Lent the kids have to catch up on sweets or they might not grow up properly.

      1. Angela

        Please let us know how it goes. I love anything I can make ahead and freeze. Your Mile High Apple Pie is on our list for this year for sure, although I’m just making it a day ahead. If this is anything as good as the pumpkin cream cheese tart in your cookbook, I’m in. Thanks for being a source of inspiration and deliciousness! I’m looking forward to your new book coming out!

  5. Wife To An Amazing Cook

    Deb, My children adore you for many reasons, not the least of which is because you introduced us to National Pie For Breakfast Day a few years ago. This has become an annual tradition in our home and they look forward to it with much delight. And this slab pie — well, you just made all my husband’s Thanksgiving dreams come true. :)

      1. Alternately, how would you recommend scaling for a 1/4 sheet pan? We have one of those quaint 6 person Thanksgivings, and I already have my heart set on a caramel apple pie, but this looks too good to pass up. Either way more pie for me!

        1. Quaint 6 here too :) I am going to just make half the cheesecake mixture and marble the regular pumpkin pie that Deb has on the site. The one with the praline sauce. But minus the sauce. I see no reason to make it rectangular unless you need the huge amount. This will be one of two desserts for us…

  6. This looks gorgeous. A colleague once brought in a pumpkin cheesecake that was divine and when I badgered him for the recipe he admitted he had made it up. Or else he was lying and just didn’t want to give it to me. Anyway you REALLY got me on the rectangular pie concept. So much easier with a crowd than trying to cut wedges of a circle(s).

  7. Kimberly

    I’m pretty much obsessed with (a) Thanksgiving and (b) menu planning and grocery list making, so this making my day!

    Unsolicited advice isn’t great, I know, but a few things that worked for me when planning Thanksgiving is to make a list of ingredients and then have a tally mark every time they are used. Or else it says “chicken stock x 2” but the 2 is crossed out a bunch, ha. Also, now I use my lists from previous years as a guide. The first year is the hardest, I think.

  8. Ashleigh

    I love pumpkin pie and cheesecake, but I’m always disappointed by pumpkin cheesecake recipes that I’ve tried. This marbled version of the two looks perfect, but I admit I’m a sucker for a traditional round pie. Do you think this recipe could be halved for a pie pan, or split between two pie pans?

  9. saacdl

    I love the way this looks! I think it’s really pretty, and I love that you made the dough yourself. That must’ve been so tasty!

  10. Patty Kovach

    Deb
    Your pumpkin pie recipe is the only one I use anymore. I tell everyone it’s the best I have eaten. This looks great! Happy Thanksgiving.

    Do you think I could successfully use baked sweet potatoes in your regular round pie version? I love sweet potato pie even more.
    Thanks!

    1. June2

      Consider using a Kabocha pumpkin (squash) – it is so dense and sweet without being too dry (quarter, seed, steam w/peel on, then scoop out flesh with spoon). So heavenly over canned or even yams, imo!

    1. C

      I’ve seen that in Cook’s Illustrated. I believe it’s to improve the flavor (I think it tastes less tinny that way, don’t recall why). I think another SK recipe does this, maybe based on that article — might want to check out the archives.

    2. deb

      As others said, it helps remove the watery-ness, yielding a thicker, creamier pie. You can skip it but it’s so quick and I then use the pot as a mixing bowl, it’s little extra trouble.

  11. Darlene

    This looks great. I’ve been making a similar recipe in a 9 inch pie pan and would love to make it ahead and freeze it. From what I’ve researched on the internet, pumpkin pies don’t freeze well because it’s a custard and can be runny/soupy after defrosting. Please let us know how the freezing turns out for you.

  12. C

    Yep, the volume. Also, why do we have a big meal holiday on a *Thursday*? How about a Monday or Tuesday, with lots of time over the weekend to prepare / cook?

    Last year I discovered a melted butter tart crust to pat into the pan. It might not be flaky, but it’s sure easy and tasty.

  13. Deb, what do you think about adding pecans and/or marshmallows/marshmallow fluff? Perhaps substituting a creamy marshmallow situation for the cheese cake? It sounds good in my head (I think?), but I’m not sure how it would work…

    1. deb

      I haven’t baked with fluff before so I’m not positive if it would work here. Pecans, absolutely, or you could scatter the top with toasted ones at the end.

  14. Ok, I love the concept of this recipe, but I have never, ever made a pie crust and kind of refuse to try, due to the very smallness of my countertop. So, with that cat out of the bag, is there even any other type of “crust” I can use to make this that doesn’t require rolling out dough, and could possibly fit into a pan like a 9×13? You see, my kitchen is less than half the size of Deb’s (yes, another Manhattanite and my fridge doesn’t even fit in it!) and my oven is already packed with other pans, etc. If I should just move onto a different recipe, be honest!

    1. Lizzy

      I make a ginger snap crust for my pumpkin pie. I’m sure it would be good for this too. Melted butter, crushed gingersnap cookies some chopped toasted pecans. I’d give you the amounts, but it’s for a regular round pie. Just mix it in the dish and add enough melted butter so it sticks together but doesn’t pool and bake for 5 min at 350.

    2. deb

      I bake pumpkin pie filling often in a buttered or nonstick-sprayed baking dish. You can scoop it cold into dishes, or even serve it warm with vanilla ice cream. I feel that a side of gingersnaps is not optional.

  15. Okay, so I think this is exactly what I am looking for EXCEPT I really don’t need a slab as I am in the 6 guest camp. So would you say that half the recipe would make a regular sized pie? The filling is easy enough to size down and I would just make the whole pastry recipe and freeze some.
    We are not huge dessert eaters and there will be a second dessert. I made your pumpkin cheesecake recipe and it was delicious but had 3/4 leftover!

    1. deb

      LOL. I should clarify: We always have Thanksgiving with cousins. We actually usually split the day between both of our families, and each feast is upwards of 20 people. I’m almost always in charge of desserts, or a few of them, I can’t imagine why. For this weekend, we just thought it would be fun to have a pre-Thanksgiving for friends, thus I’m now making everything I haven’t outsourced to friends. I thought it would be good practice; it’s about time I learned how to make a turkey! Plus, my friends are all terribly behaved and I think it will be fun.

  16. lighty

    Here’s a funny question:
    We are not pumpkin people. I know that’s is a un-American thing to say in November, but we just aren’t. Do you think this would work with apple sauce instead? Maybe partially strained, for thicker texture?

    1. deb

      Are you opposed to butternut squash and sweet potato too? They make good swaps. For apples… funny, I was just thinking yesterday about pears. I feel like it could work but might not taste very apple-y. For apples, go for a thick puree, thicker than most sauces.

  17. Tiffany DeBorde

    This is so pretty and festive! What’s the best way to freeze it? Also, is it possible to freeze your apple slab pie? I was planning on making that for Thanksgiving, too, and would love to have 2 pies done in advance! Thanks Deb! Happy Friendsgiving!

    1. deb

      I have frozen both. Like most frozen things, I try to defrost them for a day in the fridge before leaving them out at room temperature. (Although prefer pumpkin pie cold.)

  18. Rebeca

    I’m hosting Thanksgiving for my American friends here in Spain and I think a slab pie will be perfect. Anything marbled wins my heart because I’m super shallow, I guess?
    I can’t with your daughter’s hair, Deb, I can’t. I think I’d stare at it all day and not get anything done.

  19. karen

    Can you make this the day before and not freeze? Just leave out wrapped on counter? I need to serve a bunch of people, but my tiny freezer won’t hold this size sheet.

    1. deb

      You can make this a few days before and keep it in the fridge but I don’t think it will keep well at room temperature because it’s basically a custard.

  20. Dahlink

    I have a recipe for a pumpkin cheesecake from my Aunt Fran that was a huge favorite years ago–the top was a sour cream layer. For several years we have been traveling to other parts of the country for T-Day, so that is out, but I am definitely on Team Pie for Breakfast. My sister and niece are Team Leftover Stuffing for Breakfast. It takes all kinds, right?

  21. I think your pie/cake/cheesecake looks amazing. I can’t imagine that many people in one little apartment. Do you all sit and eat at one time? Where do you find a table big enough? I am fretting getting 11 around our small table. Do you think eating in shifts would be terrible? Just give second shift plenty to drink? By the way, in case I want to escape, what did you say your address is?

    1. deb

      Hehe. We’ve had big groups before but our old apartment, though slightly smaller, was better suited to adding on a folding bridge table or two (do people still call them bridge tables?). Our current table seats for but stretches to 10, although 12 can often work, however, we found when having birthday parties for each kid at home in the last few months it works best to push the table to the side and go buffet-style, arranging chairs around the room, which is then a lot more roomy-feeling. We have those folding wooden Ikea chairs and shove them under and behind the sofa the rest of the time.

  22. Susan

    When I first moved to NY I had a 600 sq ft apt which in the greater scheme of things seemed huge. I made Canadian Thanksgiving and had 17 to dinner. It was easily 80 degrees that weekend and 20 more in my apt. No air, no cross breeze. And we had the best time ever. The space doesn’t matter just dear friends and great food.

  23. Pippa

    I just wanted to say that, in spite of being English and not only not doing Thanksgiving but also baulking at pumpkin pie, I *still* love to read your posts and recipes as they make me feel happier. Which is not easily done these days, but you manage it. Thank you Deb!
    And a very happy and hugely enjoyable Thanksgiving (+ variations) to all you North Americans!

  24. Alyssa

    Hi Deb,

    I’m planning on making this for my family’s Thanksgiving next week, but thought I’d change it up and do a graham cracker crust instead – kind of make it more of a pumpkin pie cheesecake than a cheesecake pumpkin pie. Do you think that would work? If so, would the cooking time/temp need to be significantly adjusted?

    Looking forward to another hit with the family. Your pie crust recipe is a staple for me, and the magic plum-apple cobbler was a hit over Rosh Hashanah!

  25. Not a pumpkin pie fan but anything cheesecake-marbled is addictive and worth a try. (I always keep a stash of those brownies in the freezer, they were a hit in the hospital and frankly with 6 month old twins they are simply life / sanity savers). Nicole xxx

  26. askbew

    We TOTALLY celebrate “Pie for Breakfast Day” at our house. It’s basically a quiche (eggs, milk, vegetable…..yep – totally quiche!!) This one EVEN has cheese in it (could it BE more like quiche?!). And if you happen to have some extra ramekins of pumpkin pie filling that you baked to avoid overflow -well, they’re just vegetable egg bake then, aren’t they?!
    We also celebrate “Strawberry Shortcake” for breakfast (biscuits, fruit = just add a side of bacon – ha!) and “Fruit Crisp for Breakfast” (fruit, oatmeal). So yeah….. we’re onboard, as you can see.

  27. EB

    Yes, you are correct, it IS the volume. I have a 40+ person thanksgiving and it’s never exactly lovely. Your site has been buoying me through it since I graduated college almost a decade ago and was suddenly obligated to contribute. I often make a massive quantity of your pumpkin pudding with sour cream topping in one of those giant disposable aluminum pans but somehow I always end up eating half of it.

    Thank you for saying something the other day, after election. A lot of people didn’t and even though I get why, if it’s your livelihood, it felt weird and wrong.

    Also sorry I never commented on your cute post a while back asking who we are. I’m a writer, I live in brooklyn and was raised in NYC and I come here as much for the accompanying articles as I do for the recipes themselves. You really can write as well as you cook. Much love through the internet to you and your cute family.

    (I’m sorry, recent events have rendered me mad, maudlin and unguarded and I’m just going with it)

  28. Nawana Payne

    Deb, completely unrelated to this post…I was searching your site for a chicken enchilada recipe and it came up lacking! How can this be?!?! Please fill this void in my life

  29. Reneé

    Hey Deb! I am from a pretty significant dough-centric fam, and so my first reaction was, “but the center squares won’t have enough crust!” I know your other slab pies were two-crusted (and AMAZING), but just wondering if I can do a something like a lattice (or is pumpkin too wet?), or double-up (& maybe parbake
    0the dough underneath to appease the masses? (In the end, I realize can just horf away the center pieces myself, but just thought I’d ask) (With a lot of parentheticals)

    Happy Friendsgiving! We LOVE YOU!

    1. Lindsay

      I was thinking the same thing! I’m wondering if you could use the dough scraps to make little leaves or something and place them towards the center of the pie, so those middle pieces get a little extra sumpin’ sumpin’. Think they would sink in the batter while baking? Or maybe put them on after the first 15 minutes of baking after the filling has set a little?

  30. Debby N.

    Deb, in one of your photos, it appears that you have lined the pan with parchment paper. Am I seeing correctly? I have made pies for years, and it never occured to me to use parchment paper. Also, it would be helpful if you include the ice-water in the ingredients portion of the crust recipe. Before I read all of the instructions, I thought this was going to be a shortbread (ala lemon bars) type of crust. Please confirm the parchment paper, and good luck with your high volume party. I hope you will have National I Need a Rest Day soon.

  31. EW

    I’m not hosting Thanksgiving, but I think I have to make this pie! Also, your writing is such a delight and helps me get through the afternoon at work. :)

  32. Nicole Spieth

    Can I make this with the graham crust?
    I need to make pumpkin cheesecake for 50… And I don’t need to make pie crust for that.

  33. beth

    My mom has never refrigerated apple or pumpkin pie. It easily keeps for a couple of days on the counter – and doesn’t actually NEED to last more than a couple of days, in my house! No one’s ever gotten sick from eating a pumpkin pie that sat out.

    I have this in the oven now – it came together really easily, although I used my own pie crust recipe, which has never failed me. Quick question, though. The cream cheese mixture was really thick (yes, I remembered the cream!) so instead of marbling it sort of….lumped. Should I add more cream next time to make it smoother? Today is a practice run for Thanksgiving. I’m sure my friends in the office will kill me tomorrow!

    1. Ellie Wheeler

      Please don’t leave the pumpkin pie out.
      My dear, late mother-in-law left the pie out overnight one Christmas resulting in a pretty nasty Boxing Day food poisoning experience for my 5 year old daughter and me.
      Repeat: Refrigerate the pumpkin pie.

  34. Garlic + Zest

    I love the idea of slab pie — in concept — one large dessert to feed a crowd. However, my refrigerator is a side by side variety and there’s no way I could possibly fit a jelly roll pan in there without tilting to a 45° angle — are you picturing this balancing act??? Good luck with your friendsgiving – I’m sure it’ll be wonderful

  35. Daders

    saw this recipe when i was on my bus ride home, i hopped off and grabbed the ingredients, made the dough yesterday and made the pie today!

    rolling out that very cold dough wasn’t fun lol but the rest was fun and easy.

    i may have overfilled my pan lol and my decorative crust edge needs work lol

    but otherwise it came out fine and tastes awesome!

  36. Hello! I was wondering if I could make this without the cheesecake addition- or would it be lacking? I was going to make two round pumpkin pies but figured the slab pie would make my life so much easier. Thanks in advance!

  37. christinalfrutiger

    Ok, this is sad but there will only be the 4 of us this year. :( Could I cut this recipe in half and just use a regular pie plate or would it still be too much ingredients for the pie plate?
    PS. That is the most adorable photo of your little girl’s hair I have ever seen! How lucky you are to have a little curly redheaded angel in your life! :)

  38. Hi Deb! We’re totally obsessed with you, and we’re currently cooking Friendsgiving for FIFTY TWO PEOPLE!!! We relate to your struggs, especially par baking (disaster). We’re also making your dijon brussels sprouts which frankly, we had to multiply by EIGHT. Thanks for much for all the great recipes and blog posts!!!!! Happy Friendsgiving!!!

  39. jan

    We don’t celebrate Thanksgiving in Australia- and it’s the wrong season (Spring) but having emigrated from the US a very long time ago my friends have pressed me to do a Thanksgiving for them this year. There will be 15 people and I started out initially to buy the extra chairs. Now I am contemplating the menu. Pumpkin is not in season and not available canned, but I have put some homemade puree away in the freezer so I think I’ll be able to manage this large pie. Of all the parts of the menu, it is the pie I am most unconfident about- but if I make it and it looks okay, I can freeze it and spare myself the agro on the day. Thank you Deb for this recipe and the extra details for freezing it.

  40. Nancy H

    Pie for breakfast is any day in my family. My mom used to say that farmers would always have leftover pie for breakfast, it’s an all American tradition!

  41. Kathleen

    Seems a relatively short bake time with a wet filling for the bottom crust to be well baked and not doughy. How did the bottom crust turn out?

  42. My spouse does not eat the spices traditionally in pumpkin pie. I will be making this, but I would also like to make a mini-pie for her without the spices. What flavorings do you think would work instead? Almond extract is a go-to for me. What else would you consider?

    1. Beth

      Maple syrup and brown sugar instead of white? You can also get maple extract. Or else leave out the spices and try some lemon zest instead? I might also use sweet potato puree – it’s a little sweeter than pumpkin and you might not miss the spices so much.

  43. Beth

    Thank you for another spectacular recipe! I made this for my office as a test run for Thanksgiving. The entire huge thing disappeared by lunch. One guy who hates pumpkin had 3 slices. Another guy had six pieces…and two people wrote haikus about it (yes, my office is weird).

    We have a winner – I’m definitely making it for Thanksgiving.

    Thank you, Deb!

  44. Vanessa

    This was delicious. I used a quarter sheet pan, so I didn’t need all the pumpkin filling. I did however use all of the cheesecake mixture :)

  45. Yesterday, I made this recipe in my house. Every member of my family had appreciated me and said that it was yummy. My kids were so excited about to eat that.
    Thank you for sharing this awesome recipe. Also waiting for more like that.

  46. LauraV

    Perfect for a potluck! I made the recipe as written in a 10×15 pan, and mine took an extra 20 min. baking time (15 min at 400 deg. plus 35 min. at 350) but it’s beautiful.

  47. YAS! This will 100% be made on Thanksgiving Thursday! I love love love a good cheesecake! The richer the better, and love the pumpkin twist.

    I’m certain that I’ll struggle with making the crust, I always have hard time with crusts for some reason, and typically leave it up to fiancee to do.

    Excited to try this! Happy Holidays! Cheers!

  48. Emily

    Gonna make this beauty for Thanksgiving but I will be traveling. Do you think this will travel alright in a cooler? If I make it tomorrow will it be alright on Thursday? Thanks!

  49. VikkiD

    I love this idea and it looks so good. Do you think I could replace the canned pumpkin with pumpkin butter? I make a pumpkin pecan cheesecake with pumpkin butter that my family ADORES but would like to try a slab pie. Thanks & Happy Thanksgiving!

    1. deb

      They don’t work the same in recipes. Pumpkin butter is more concentrated and quite sweet. Canned pumpkin is just unsweetened roasted pumpkin puree. That said, you might just be able to bake your cheesecake slab pie-style by reducing the volume a little.

  50. Suzy

    Ahhh! Even after adding a third tablespoon of cream, my cream cheese mixture just wouldn’t swirl so much as simply dunk right into the batter. I ended up trying to gently whisk it into the filling, but it doesn’t look so good. I wish I had maybe nuked it for about five seconds just to get it runnier. Ah well, hopefully no one at tomorrow’s pot luck minds too much…

    1. deb

      Did you use Philly brand? Shouldn’t matter, but just want to keep track of where/if there are problems. Fortunately, should all taste the same in the end — delicious, I hope!

      1. Suzy

        Shoot, did you recommend Philly brand? I used Organic Valley. After being in the oven for a few minutes, I quickly tried one more swirl and it improved the look of it somewhat.

        At any rate, the baby pie I always make with crust scraps and bowl scrapings tasted fantastic. Maybe I’ll just throw some whipped cream on top before serving tomorrow—who’s gonna say no to that?

        1. deb

          Actually, I bounce back and forth between them. Organic Valley doesn’t have stabilizers and a lot of people prefer the clear flavor. But, I do find it doesn’t always soften to the same almost-collapsed texture that Philly can, so I wonder if that was it. But thanks for letting me know. I’ll try this next time with OV and see what adjustments work better.

            1. Nancy

              I used Philadelphia brand but I think I didn’t let it get soft enough or needed more cream. It definitely did not swirl. I also halved the pumpkin and crust and put in a fluted tart pan. Everyone loved it even though I was disappointed that it didn’t look like the top for a fancy latte.

            2. Anna k

              I used trader joe brand cream cheese and it clumped and wouldn’t swirl. I also had trouble getting there crust into a smooth rectangle as depicted. Still turned out great and will make again

    2. sparkgrrl658

      fwiw, i softened my cream cheese fully and used my electric mixer to make a lovely super smooth mixture…that still just blobbed. it never occurred to me to nuke it, that’s a great idea! next time. mine still came out great though. (i posted a photo below, too.)

      for posterity, i used generic store brand cream cheese. (market basket.) the regular brick, not a tub or anything whipped, low fat, etc.

    3. Lenny

      Mine totally didn’t swirl! And it was softened. Just too firm compared to the custard, which was very loose (but cooked up beautifully). Glad I’m not alone.

    4. deb

      I’m so sorry about this. It didn’t happen to me when I was testing the recipe but it DID on Thanksgiving Eve (of. course.) and I felt terrible, worried sick I’d ruined everyones pies when I’m supposed to be here to do the opposite! I worked on the swirling some more and have an update coming shortly. (I should make it another time.) In short: The cream cheese needs to be very, very, very soft. I found I could skip the cream if I used a full egg and beat it with an electric mixer so it was very soft and easier to swirl in. I’m sorry I didn’t run into this sooner and that anyone had an ugly pie because of it.

    1. deb

      I think so. I froze mine last week and forgot to leave it in the fridge the day before. Instead, I had it out on most of Saturday afternoon and it was defrosted but still chilled at dinnertime.

    2. deb

      Tuesday to Thursday, I’d just keep it in the fridge. Definitely not the counter unless you’re just getting the chill off of it for a couple hours before serving. It’s basically a baked custard.

  51. I have only just found Smitten Kitchen and I love the tone – it is so encouraging. I always feel inadequate around pastry but this recipe makes me want to give it another go! I shall return when I have made it.

  52. sparkgrrl658

    i made this yesterday, but as a pie since it’s only two of us. (and a whole pie is already “too much” but let’s be honest we’ll probably eat the whole thing real soon because it’s omg so good. SO GOOD. and easy!)

    i used deb’s “classic pumpkin pie” recipe for the pumpkin filling, the crust, and the bake times. then, i used the cream cheese mix from this recipe. i did not alter the measurements of either and the whole thing fit perfectly into my pie dish, which according to the internet is apparently 10″ at the top, 7″ at the bottom inside, and 2″ deep. (it’s a stoneware thing from sur la table.)

    i will say that the cream cheese mixture…i couldn’t get it to marble nicely. i ended up putting my cake tester aside (used in lieu of a toothpick) and grabbing a knife and running it all through the filling instead. the picture is right after i took it out of the oven – it actually looked nicer when it had cooled and been refrigerated for awhile as it settled but it was dark by then so i didn’t take a second photo. if i was really pressed about the look of it (which i’m totally not), next year i might pipe the cream cheese either all over the top and do it as a layered pie, or in stripes and then drag a knife through them perpendicularly.

  53. I stayed up late last night making this for a coworker’s retirement party that I thought was today, but turns out is a week from today! Would this be okay in the freezer for a week (assuming I can make space) or should I just bring it as a bonus to my family’s Thanksgiving festivities and make a fresh one next week? I have a high standard to meet after baking the Chocolate Peanut Butter Cake that gathered rave reviews at the last party.

    I also had issues with the cheesecake filling being clumpy (regular Philadelphia cream cheese brick) despite 2 tbsp of cream. Next time I make this I will try the trick mentioned in a previous comment of piping the cream cheese into swirls rather than dropping by spoon, also warming it as another commenter suggested. Perhaps because of the thickness of the slab, mine took an extra 20-25 minutes at 350 degrees (checked every 5 min). Aside from that, it came together great, and made the house smell wonderful! I cooked up the extra filling (with dollops of cheesecake) in a couple custard ramekins so I was able to confirm it passed quality inspection.
    I could see this being delicious with a bit of bourbon added to the pumpkin filling for some extra holiday cheer. Thanks for a great recipe!

    1. Update – the first pie (blobby cream cheese and all) was enjoyed by everyone at Thanksgiving. Love that this recipe can be cut in anything from 1-inch squares for those who just want a taste or for a platter of bite-size desserts, all the way to a half-pan strip for pie-for-breakfast day. They keep their shape well enough that you don’t notice the lack of crust on the inner pieces.
      With the second iteration for the (actual) party tomorrow, I beat the cream cheese for a bit longer, with 3 tablespoons of cream, then put it in a ziploc bag and cut off the tip of a corner to make 1/8-1/4 inch decoration. Between the heat of my hands and massaging it in the bag, it came out smoothly, and the thinner lines were easier to swirl with a toothpick. I pushed some of them down into the pumpkin mixture so there would be more marbling in the depths. With this one, I ended up adding an extra 10-15 minutes at 350 degrees (checking at 5-min intervals).

  54. Alexandra

    I feel it’s an age old question when a Holiday is looming and there are too many dishes to fit in the Fridge but …. How far ahead can I bake this pie (and have it keeps its integrity)? I’m trying to split my holiday baking up over 2 1/2 days with an Apple Custard Pie, a Pumpkin and a Pecan but would hate to serve a dry or rubbery mess to the family.

  55. I just wanted to chime in that I also could not get this to marble. My clumps of cream cheese floated like blobs in pumpkin liquid. I wondered if I haven’t cooked the pumpkin enough, since mine was pretty darn liquid-y after I added all the cream and eggs (I did cook it for 8-ish minutes). I ended up just trying my best to get the cream cheese to not just be blobs… it worked, but wasn’t pretty. Also, the cream cheese was all on top, so it was like a layered pie — crust, pumpkin, then pumpkin/cream cheese. That said: it was DELICIOUS and got rave reviews at today’s friends-giving gathering. But let us know if you have thoughts on how to help the marbling process — I’d love to get it to look as lovely as yours!

  56. Diane

    When you say “Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 15 minutes” — that second 15 minutes can’t be right if your other recipe calls for 30-40 additional?

  57. Greg

    Pie for Breakfast is my second favorite holiday after Thanksgiving. I’ve been celebrating it for years not even knowing it was a holiday. Thanks for the positive affirmation of what my soul has been telling me for years.

  58. Elizabeth

    This looks delicious. I’m a big fan of your recipes, although not a v experienced cook. Could I make this using store bought pie dough?

  59. C

    Just made this tonight and while it’s delicious I’m afraid that the bottom part of the crust is undercooked/gummy. I see from the picture of the cut piece in the post that you had this issue too. Any fixes?

  60. Jay

    I made the 1/2 sheet pan size, which you said to make 1 & 1/2 times the recipe. I couldn’t figure out why it was so soupy & saw where you wrote, “3 1/2 cups pumpkin puree, from 2 15-ounce cans (425 grams)”. I added 3 15-ounce cans, not realizing it should’ve really been only 1 & 1/2 cans (one can is 425 grams). Had to throw it all out, the night before Thanksgiving. :(

  61. natasha

    hi! making this as we speak, just finished the crust and it looks a bit wet to me. please tell me this is okay!! I did exactly what the recipe says! hoping the time in the fridge will work some magic on this baby. any suggestions anyone?

  62. Crystal

    Hi everyone! I made the pie this morning, doubled the cream cheese filling and microwaved the cream cheese before I mixed in the other ingredients. It was very easy to marble, even my 4 year old helped without issue. I found that I couldn’t use of the pumpkin filling without overflow. I would say a touch more than a cup of filling was left over. Smells great!

  63. Thanks for this! The pie-crust was really doable. I used a 9×13 pan cause that’s what I had. It has really shifted the cooking times (volume vs surface area) — I didn’t do any math to figure out how to scale it for the right volumes. When you share more of these, would love to have a quick guide for how to scale it. :)

    1. KE

      I had the same issue. Tasted delicious but lots of trial and error “extra ten minutes” and “well, maybe I’ll check after 15 more?” Ended up serving it with still-gummy crust!

  64. civproliz

    My cream cheese did give me guff, though I added the cream. Any suggestions for next time? I bet it will taste great but it looks like blobs. :)

  65. christinab130

    I attempted this in a regular pie dish and am sorry to say it did not marble at all. The cheesecake floated to the top, resulting in a layered sort of pie (which, I think, was the reason the custard didn’t set up quite as well as it normally does for me). Perfectly edible, but not attractive. I’m thinking the depth of a traditional pie dish versus the relatively shallow jellyroll pan might be the culprit.

    And if you’re keeping track, I used Philly and made no modifications to your cheesecake recipe. I did use my usual pumpkin pie recipe (which is not dramatically different from yours).

  66. lalomadelchivo

    Hey there! I’ve been following your recipes for years and love them! Thank you for sharing them.

    I just made this and had trouble at the end with the cheese. It was too stiff and ended up being chunky and created lumps and did not swirl. Is there a way you can modify your recipe to give advice about that? I even added more heavy cream. :/

  67. I made this on the morning of my family’s feast, using defrosted home-roasted pumpkin. It was a hit for everyone who loves pumpkin pie and my favorite of about a dozen recipes I’ve tried over the past 20 years. Next time, I will prep the pumpkin through the sugar/spice/stovetop cooking step before freezing to reduce last-minute dish duties and skip the crust altogether. Based on a ramekin-sized tester, it’s even better baked as a custard or pudding.

  68. I made this for our Thanksgiving dessert, and it was delicious! I followed the directions to a “T.” I found it difficult to drag the cheesecake mixture with the toothpick to make the marbling. However, with a little patience and determination, I made it happen. It was a crowd pleaser! Thanks!

  69. Amazing! You’re combining my two favourite desserts: pumpkin pie and cheesecake! I think I’m going to try your variation of doubling the cheesecake batter and adding a whole egg to make it more cheesecake-like!

  70. Kathy

    Ummm….I think it has to bake for a lot longer than the 30 minutes your recipe states. Mine was ready in about 1 hour. And it was AMAZING! A huge hit at Thanksgiving dinner!

  71. Regan

    Would this recipe make great pumpkin cheesecake bars? I’m flirting with the idea of going crustless and wanted to check first. Would it stand alone sans crust?

  72. Becky

    I baked this one for Thanksgiving – yum! I used a fresh pumpkin and had a few issues… side crust was crisp and best ever. Bottom not so much. Maybe I’ll strain longer next time. Short bake time definitely meant I didn’t have usual pumpkin pie burnt crust. However, using a metal pan made the crust taste metallic. Any thoughts to combat this? I used the recommended size jelly roll pan but I had LOADS of filling left over. I completely filled a shallow pyrex pie dish with it and enjoyed pumpkin pie custard for days after :)

    1. deb

      Did you line it with parchment? Were you using a reactive pan (i.e. uncoated aluminum, which is pretty uncommon these days)? Stainless steel (the standard) or nonstick coated shouldn’t impart a metallic flavor, but I do trust your tastebuds and all…