Grandma Cottington's Pumpkin Pie
Submitted by rosa-bud
Grandma Cottington’s pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.
YIELD
24 servingsPREP
75 minCOOK
120 minREADY
240 minGrandma Cottington’s pumpkin pie is the heritage Thanksgiving recipe written for a crowd, this version yields two full 9-inch pies. The double-batch is generous on purpose, one for the table and one to give away or eat the next morning with coffee.
The crust pulls together butter and lard in equal parts, the classic American pie-crust combination. Butter brings flavor, lard brings the flake. Vegetable shortening can substitute for the lard if needed, but you sacrifice some of the old-fashioned tenderness.
A blind bake at 350°F (175°C) until pale golden firms the crust before the wet filling goes in. This step is non-negotiable for a custard pie, the alternative is a soggy bottom that no one wants on Thanksgiving.
The filling differs from a standard pumpkin pie in two key ways. Six tablespoons of flour act as a stabilizer alongside the eggs, giving the custard extra body. Three tablespoons of molasses replace the typical brown sugar, adding a deeper, earthier sweetness that pairs beautifully with the cinnamon and allspice.
Heavy cream and milk together create a richer, silkier filling than evaporated milk alone delivers. Bake for one hour until just set in the center, the residual heat finishes setting the filling as it cools.
Pro Tips
- Chill the butter and lard until properly cold before processing, warm fat means a tough crust.
- Crimp a high-standing rim, the filling shrinks slightly and a tall edge hides the pull-back.
- Cool pies completely on racks before slicing for the cleanest, neatest wedges.
- Make the dough disks a day ahead, refrigerator rest improves the flake and the flavor.
Variations
- Use brown sugar in place of granulated for a deeper, more caramel-flavored filling.
- Add a quarter teaspoon of ground ginger and cloves for a more spice-forward pie.
- Top each slice with bourbon-spiked whipped cream for a grown-up finish.
Ingredients
Directions
For Crust:
Blend flour, sugar and salt in processor 10 seconds.
Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns.
Blend in 6 tablespoons water.
Mix in enough additional water by tablespoonfuls until moist clumps form.
Gather dough into ball; divide in half.
Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour.
(Can be made 1 day ahead and kept refrigerated).
Let dough disks soften slightly at room temperature before continuing.
Roll out 1 dough disk on lightly floured surface to 12-inch round.
Transfer to 9-inch-diameter glass pie plate.
Trim overhang to 1 inch; fold edges under.
Crimp crust edge decoratively, forming high-standing rim.
Repeat rolling and shaping with remaining dough disk.
Freeze crust 15 minutes.
Preheat oven to 350℉ (180℃).
Line crusts with foil; fill with dried beans or pie weights.
Bake crusts until pale golden, piercing with toothpick if crust bubble, about 15 minutes.
Cool completely on racks.
Maintain oven temperature.
For filling:
Whisk all ingredients in large bowl to blend.
Pour half of pumpkin filling (about 3¾ cups) into each prepared pie crust.
Bake pies until filling is set in center, about 1 hour.
Cool pies on racks.
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