Edwards Family Pumpkin Pie! Recipe

Name: Edwards Family Pumpkin Pie!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup all purpose flour; 1 stick salted cold butter; 1 between 4 and 6 tablespoons of ice cold water; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 can 15.oz 100% pure pumkin*NOT pumpkin pie mix.; 1 can 14.oz sweetened condensed milk*can not be substituted for evaporated milk; 2 tbsp dark brown sugar; 3 large eggs; 1 tbsp 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; 1/4 tsp salt

Servings: persons

1 1/2 cup all purpose flour
1 stick salted cold butter
1 between 4 and 6 tablespoons of ice cold water
1 1/2 tsp baking powder
1/2 tsp salt
1 can 15.oz 100% pure pumkin*NOT pumpkin pie mix.
1 can 14.oz sweetened condensed milk*can not be substituted for evaporated milk
2 tbsp dark brown sugar
3 large eggs
1 tbsp 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
1/4 tsp salt

1
Preheat oven to 425f
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.
4
It should resemble the texture of corn meal.
5
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.
6
Roll your dough out into a circle and place over a 9 inch pie dish
7
Flute your edges and place in the freezer for about 30 minutes
8
For the filling, mix together all of ingredients with hand mixer for about a minute or until well combined
9
Gently pour into pie crust and put it in the preheated oven set at 425 for 15 minutes
10
After 15 minutes put a pie crust sheild or make one out of a square of foil and place it on the crust
11
Turn your oven down to 350f 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
12
The pie might be a tad jiggly in the middle still.
13
That is fine it Will firm up when you pie is cooling
14
Enjoy and follow me for more great recipes:)

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cup all purpose flour, 1 stick salted cold butter, 1 between 4 and 6 tablespoons of ice cold water, 1 1/2 tsp baking powder, and more.

Yes, Edwards Family Pumpkin Pie! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Edwards Family Pumpkin Pie!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions