---------- Recipe via Meal-Master (tm) v8.05
       Title: Grandma Cottington’s Pumpkin Pie
  Categories: Pies, Vegetables, Bakery
       Yield: 2 servings
            -----norma wrenn-----
   2 2/3 c  All-purpose flour
     1/4 c  Sugar
     1/2 ts Salt
     1/2 c  Unsalted butter; chilled
            Into pieces
     1/2 c  Lard or vegetable shortening
   chilled; cut into pi
        8      tablespoons   (about) ice water
        3      cups          Solid pack pumpkin (about
                           sixteen oz cans)
     1 1/2    cups          Sugar
     1 1/2    cups          Whipping cream
     1 1/4    cups          Milk
        6      tablespoons   All-purpose flour
        3      large         Eggs
        3      tablespoons   Dark molasses
        1      tablespoon    Ground cinnamon
        3/4  teaspoon      Ground allspice
       3/4    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. Keep
   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 degrees.  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
   For filling:  Whisk all ingredients in large bowl to blend. Pour half of
   pumpkin filling (about 3-3/4 cups) into each prepared pie crust. Bake pies
   until filling is set in center, about 1 hour. Cool pies on racks.
   Source:  Bon Appetit 11/95