Make this Pumpkin Apple Cider Cream Slab Pie to feed your crowd!
September is here! Pumpkin Spice Lattes are everywhere, fall decor is up, and the leaves are starting to change color. Let the pumpkin and apple picking begin! This slab pie has the mix of yummy apple cider and trendy/comforting pumpkin spice!
I took my girls to Cider Hill, our local farm, a couple weeks ago and it has taken me that long to get this recipe ready for you. We picked pumpkins, apples, and bought apple cider right from the farm! I can’t wait to go back and this time with Victor!
Creating the filling for this pie was definitely worth the time and love! Caramelized sugar, fresh grated pumpkin, apple cider and pumpkin pie spice.
For more pumpkin and fall fun recipes check out
A twist on the classic pumpkin pie with Apple Cider and Pumpkin Spice! Make this slab pie to feed your crowd!
- 3 lbs fresh grated pumpkin
- 160 ml apple cider
- 200 grams sugar
- 33.33 grams cornstarch
- 1.38 grams salt
- 2 tsp . pumpkin pie spice
- 8 oz cream cheese
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/4 of vanilla bean deseeded
- 2 TBSP vanilla extract
- 1/4 cup heavy cream
- granulated sugar or course decor sugar as needed
- Gather all ingredients and equipment.
- In a heavy bottom pan, caramelize the sugar until golden. Add the pumpkin, salt, pumpkin pie spice, and apple cider. Cook until the pumpkin is soft.
- Remove from heat and puree the pumpkin (I used a hand blender so the pumpkin could stay in the pot).
- Heat the pumpkin on medium high heat till simmering.
- Create a slurry with the cornstarch and water and slowly add it into the pumpkin puree. Boil the pumpkin until thickened, clear, and shiny.
- Remove from heat and allow to cool.
- The puree will be very thick.
- In the bowl of stand mixer, cream together the sugar, cream cheese, vanilla bean, and orange zest. Add in the heavy cream, vanilla extract, orange juice and mix until throughly blended. Reserve.
- Pre heat oven to 375 degrees Fahrenheit.
- Roll out pie dough on a lightly floured surface until 1/8 inch thick. Place rolled out dough into prepared jelly pan, making sure sides are also covered. (I placed parchment paper on the bottom of my nonstick jelly roll pan, just in case)
- It's ok if it's not perfect as it the bottom 🙂
- Spread cream cheese filling evenly.
- Add the pumpkin filling, again spreading evenly.
- Roll out remaining dough, for top layer, and punch out leaves or your favorite design.
- Top with cut out designs, brush with heavy cream and sprinkle each cut out pastry with sugar.
- Bake for 30 minutes.
- Remove from oven and allow to cool for at least two hours or overnight.
- This may be served room temperature or chilled.
To make this recipe even quicker, you can use ready made pie dough and canned pumpkin puree