Instructions: Chilled; cut into pi
8 tablespoons (about) ice water
Filling:
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 temperature.

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.

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