Recipe – Pumpkin Slab Pie With Mascarpone And White Chocolate Topping

Slab pies are great for entertaining, and the mascarpone and white chocolate topping make the slab pumpkin pie something a little different.  The combination should entice and delight your family and guests.


  • 1 sheet of pie crust (14 oz)
  • 3 eggs
  • 1 ¼ cups sugar
  • 2 ¼ cups canned pumpkin
  • ¾ teaspoon salt
  • 2 cups evaporated milk
  • 7 oz white chocolate
  • 2 cups heavy cream
  • 7 oz mascarpone

Preparation Directions

  • On a lightly floured surface, roll the dough into an 18×12-inch rectangle.
  • Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides
  • Cut off the excess dough from the edges
  • Fold the dough slightly on the top edges of the pan.
  • Put baking paper and pie weights over the dough so that does not swell. Pie weights will ensure a flat bottom when baked
  • Bake 15 minutes to 380°F.
  • In a large bowl, mix the canned pumpkin with the eggs, evaporated milk, sugar, and salt. After that pour into the prebaked crust.
  • Bake 40 minutes and next cool completely for about 2 hours.
  • Meanwhile, make the chocolate cream. Melt the white chocolate together with 1/2 heavy cream
  • Separately beat the mascarpone with the mixer together with 1 1/2 heavy cream
  • At the end mix this cream together with melted white chocolate
  • After the pie has cooled, put the chocolate cream on top
  • After keeping the pie in the fridge for 1 hour it can be served

Cook’s Notes:

  • If you don’t have mascarpone, you can substitute creme fraiche or cream cheese.
  • When you bake the pie, you will want to place the pie on the bottom or at least a lower shelf oven shelf to help the pie crust to cook thoroughly on the bottom.


Making a slab pumpkin pie with mascarpone and white chocolate topping