Pumpkin-Streusel Slab Pie

Ingredients

1 box  refrigerated pie crusts, softened as directed on box

1 can (30 oz) pumpkin (not pumpkin pie mix)

1 1/4 cups sugar

4 eggs

1 tablespoon plus 1 teaspoon ground cinnamon

1 teaspoon kosher salt

1/2 roll (16.5-oz size)  refrigerated sugar cookie dough 

1 cup quick-cooking oats

Steps

• Heat oven to 350°F.
• Unroll pie crusts from 1 box  refrigerated pie crusts, softened as directed on box, and layer them on top of each other. Roll out into a rectangle large enough to cover 17x12-inch rimmed cookie sheet; press into cookie sheet, pressing into corners.
• In large bowl, mix 1 can (30 oz) pumpkin (not pumpkin pie mix), 1 1/4 cups sugar, 4 eggs, 1 tablespoon ground cinnamon and 1/2 teaspoon kosher salt. Spread evenly in crust. Bake 20 minutes.
• Meanwhile, mix 1/2 roll (16.5-oz size)  refrigerated sugar cookie dough, 1 cup quick-cooking oats, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt to make streusel topping.
• Sprinkle streusel topping over pie, and bake about 30 minutes longer or until filling is set and streusel is lightly browned. Cool; cut into rectangles.