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Pumpkin Slab Pie

A delicious slab pie from Betty Crocker.

Prep
Cook
Serves 12people
Ingredients
crust
2 1/2
cups Gold Medal™ all-purpose flour
1
tsp salt
2
tsp sugar
1
cup cold unsalted butter, cut into squares and chilled
4-8
tbsp ice water
streusel
1
cup Gold Medal™ all-purpose flour
1
cup sugar
1/4
tsp salt
1/2
tsp ground cinnamon
1/2
cup butter, softened
pumpkin filling
2
eggs
1/2
cup sugar
1
tsp ground cinnamon
1/2
tsp salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
1
tsp vanilla
Directions
1.
In medium bowl, mix first 3 Crust ingredients together with whisk. Add cold butter, and toss to coat. Using pastry blender or your fingertips, cut in butter, working until mixture looks like a coarse meal. Add 4 tablespoons of the ice water. Stir with wooden spoon. If still too dry, add more water, a tablespoon at a time, until dough comes together. Pat into a flat round. Wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, heat oven to 350°F.?In small bowl, make Streusel by stirring together the first four Streusel ingredients, then rubbing butter into the mixture until it clumps together. Place in freezer.?Roll crust dough into large rectangle. Place on foil-lined cookie sheet.?Meanwhile, in large bowl, beat Pumpkin Filling ingredients with whisk. Spread over crust. Sprinkle evenly with Streusel.?Bake 35 to 45 minutes or until set. Cut into squares, and serve.

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