Grandma Cottington's Pumpkin Pie
Grandma Cottington's Pumpkin Pie recipe
Grandma Cottington's Pumpkin Pie recipe
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 2 ⅔ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
chilled, cut into pieces |
|
| ½ | cup |
lard
or vegetable oil shortening, chilled, cut into pieces |
|
| 8 | tablespoons |
water
ice cold (more or less as needed) |
|
| filling | |||
| 3 | cups |
canne pumpkin purée
|
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 ¼ | cups |
milk
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
large |
|
| 3 | tablespoons |
molasses
|
|
| 1 | tablespoon |
cinnamon
ground |
|
| ¾ | teaspoon |
allspice
ground |
*
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 631 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
chilled, cut into pieces |
|
| 118 | ml |
lard
or vegetable oil shortening, chilled, cut into pieces |
|
| 120 | ml |
water
ice cold (more or less as needed) |
|
| filling | |||
| 710 | ml |
canne pumpkin purée
|
|
| 355 | ml |
sugar
|
|
| 355 | ml |
heavy whipping cream
|
|
| 296 | ml |
milk
|
|
| 90 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
large |
|
| 45 | ml |
molasses
|
|
| 15 | ml |
cinnamon
ground |
|
| 3.8 | ml |
allspice
ground |
*
|
| 3.8 | ml |
salt
|
|
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.
