Maple-Pumpkin Cinnamon Roll Slab Pie Recipe

Ingredients

Topping

PREP TIME 30m	COOK TIME 2h50m	TOTAL TIME 3h20m
YIELD 24 servings

Heat oven to 375°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
Separate each can of dough into 8 rolls; cover and refrigerate icing for later. Cut each roll in half crosswise to make two thin rolls. Place rolls in single layer in pan; let stand 10 minutes. Pat and press rolls to stretch and completely cover bottom and slightly up sides of pan.
In large bowl, mix eggs, sugar, pie spice, pumpkin, 1 1/2 cups whipping cream and the maple syrup with whisk to blend well. Pour and carefully spread filling over cinnamon roll crust.
Bake 33 to 38 minutes or until edges are deep golden brown and center is set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour before cutting and serving.
In chilled large bowl, beat 1 1/2 cups whipping cream and the maple extract with electric mixer on high speed until soft peaks form. Beat in reserved icing until blended. Serve pie with whipped topping and pecans.