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Food Town Pumpkin-Pecan Slab Pie by Pillsbury

Prep 20 Minutes
Total 3 hr 50 Minutes
Servings: 16

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Pumpkin Pie Filling

  • 3/4 cup packed brown sugar
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 1/4 cups half-and-half
  • 2 eggs
  • 1 tablespoon pumpkin pie spice

Pecan Pie Filling

  • 2/3cup packed brown sugar
  • 1/2cup light corn syrup
  • 3eggs
  • 2cups chopped pecans

Directions

  • Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle.
  • Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
  • In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
  • Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.
  • Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.


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Pumpkin-Pecan Slab Pie by Pillsbury

Prep 20 Minutes
Total 3 hr 50 Minutes
Servings: 16

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Pumpkin Pie Filling

  • 3/4 cup packed brown sugar
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 1/4 cups half-and-half
  • 2 eggs
  • 1 tablespoon pumpkin pie spice

Pecan Pie Filling

  • 2/3cup packed brown sugar
  • 1/2cup light corn syrup
  • 3eggs
  • 2cups chopped pecans

Directions

  • Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle.
  • Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
  • In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
  • Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.
  • Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

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