Don't miss another issue…      Subscribe

Grandma Cottington's Pumpkin Pie


Grandma Cottington's Pumpkin Pie recipe













Trans-fat Free, High Fiber


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)
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
3 tablespoons molasses
1 tablespoon cinnamon
¾ teaspoon allspice
¾ teaspoon salt


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 162749% of calories from fat
 % Daily Value *
Total Fat 88g 136%
Saturated Fat 48g 239%
Trans Fat 0g
Cholesterol 372mg 124%
Sodium 1036mg 43%
Total Carbohydrate 65g 65%
Dietary Fiber 9g 35%
Sugars g
Protein 42g
Vitamin A 619% Vitamin C 15%
Calcium 29% Iron 50%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed