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Pumpkin-Streusel Slab Pie

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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.

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