Easy to Make Quick Zold family Pumpkin Pie! Recipe

Zold family Pumpkin Pie!. When making a pumpkin pie from scratch, you have a choice. You can either use pumpkin purée from a can, or My friend Suzanne and I performed an experiment with her family to find out which pie tasted better, the one with canned pumpkin or the one made. Each pumpkin pie puzzle features a different word family!

This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe. You can have Zold family Pumpkin Pie! using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Zold family Pumpkin Pie!

1. You need of pie crust.
2. It's of all purpose flour.
3. Prepare of salted cold butter.
4. It's of between 4 and 6 tablespoons of ice cold water.
5. It's of baking powder.
6. It's of salt.
7. It's of filling.
8. It's of 15.oz 100% pure pumkin*NOT pumpkin pie mix.
9. Prepare of 14.oz sweetened condensed milk*can not be substituted for evaporated milk.
10. Prepare of dark brown sugar.
11. Prepare of large eggs.
12. It's of pumkin pie spice*I like a lot you can use less if you do not, most recipes call for around 13/4 to 2 tsp..that doesn't do it for me, it's up to you.
13. Prepare of salt.

OK so I hope you guys don't mind me uploading a day early but I figured we'd make pumpkin pie since there's pumpkins everywhere for Halloween. I have a very similar family recipe for Pumpkin Pie, and agree that store bought pies don't compare at all. One question I've had recently is whether the pie filling, once mixed, can be stored in the fridge/freezer? Mini Pumpkin Pie Pops (one little project

Zold family Pumpkin Pie! instructions

1. Preheat oven to 425°f.
2. For pie crust sift all dry ingredients together.
3. Dice up your butter and cut it into your dry ingredients with a fork until it is well distributed. It should resemble the texture of corn meal..
4. Add in 4 tbs cold water and mix, keep adding just until you dough comes together, this is tricky you don't want too much water in here so as soon as your dough is together stop adding the water.it took me 6 tbs..
5. Roll your dough out into a circle and place over a 9 inch pie dish.
6. Flute your edges and place in the freezer for about 30 minutes.
7. For the filling, mix together all of ingredients with hand mixer for about a minute or until well combined.
8. Gently pour into pie crust and put it in the preheated oven set at 425 for 15 minutes.
9. After 15 minutes put a pie crust sheild or make one out of a square of foil and place it on the crust.
10. Turn your oven down to 350°f Return it to the oven and bake for another 30-40 minutes or until an inserted butter n if on the edge comes out clean.
11. The pie might be a tad jiggly in the middle still. That is fine it Will firm up when you pie is cooling.
12. Enjoy and follow me for more great recipes:).

I LOVE this time of year, especially where we live. Pecans make a luscious pumpkin pie even better. Try this Pumpkin Pecan Pie this holiday season; it's sure to satisfy the sweet-lovers in your family. A pumpkin pie-flavoured muffin, topped with cream cheese, could baking get any better? Muffins are so fast and simple to make, kids and grown ups love them.