Hetal Vasavada’s Pumpkin Slab Pie with Cranberry Jam Swirl

Directions

1. 1

   In a medium saucepan, combine jam ingredients. Bring to boil, reduce heat and simmer until thick enough to coat the back of a spoon, 15-20 minutes. Cool completely.
2. 2

   Preheat oven to 375°. Meanwhile, stack pie crusts on top of each other. Roll out dough into an 11x15-in. rectangle. Carefully place in a 13x9-in. baking pan, pressing dough into the bottom and up the sides. Cut off excess; if desired, cut excess into fall shapes. Prick crust with a fork and freeze for 20 minutes.
3. 3

   Bake for 15 minutes. Press down any puffed up parts of pie dough with the back of a spoon; bake 10 minutes longer. Cool slightly.
4. 4

   Bake pie crust excess shapes until golden brown, if using for topping.
5. 5

   In a large bowl, combine pumpkin, heavy cream, brown sugar, eggs, pie spice, vanilla and salt until smooth. Pour into prepared crust. Bake 15 minutes.
6. 6

   Transfer cranberry jam to a piping bag or spoon over parbaked pumpkin pie. Use a toothpick or knife to swirl into batter. Place pie back in the oven and bake until center is just set, 20 minutes longer. Decorate with pie crust shapes.
7. 7

   Let pie cool to room temperature on a wire rack before serving with whipped cream.