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Grandma Cottington's Pumpkin Pie

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Grandma Cottington's Pumpkin Pie recipe

Yield

24
servings

Prep

75
min

Cook

120
min

Ready

240
min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
crust
2 ⅔ cups all-purpose flour
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¼ cup sugar
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½ teaspoon salt
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½ cup butter
chilled, cut into pieces
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½ cup lard
or vegetable oil shortening, chilled, cut into pieces
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8 tablespoons water
ice cold (more or less as needed)
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filling
3 cups canne pumpkin purée
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1 ½ cups sugar
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1 ½ cups heavy whipping cream
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1 ¼ cups milk
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6 tablespoons all-purpose flour
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3 large eggs
large
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3 tablespoons molasses
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1 tablespoon cinnamon
ground
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¾ teaspoon allspice
ground
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¾ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
crust
631 ml all-purpose flour
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59 ml sugar
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2.5 ml salt
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118 ml butter
chilled, cut into pieces
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118 ml lard
or vegetable oil shortening, chilled, cut into pieces
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120 ml water
ice cold (more or less as needed)
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filling
710 ml canne pumpkin purée
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355 ml sugar
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355 ml heavy whipping cream
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296 ml milk
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90 ml all-purpose flour
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3 large eggs
large
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45 ml molasses
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15 ml cinnamon
ground
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3.8 ml allspice
ground
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3.8 ml salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 162749% 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?
 

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