I find custard pies, even those involving a high butter crust, to be tricky to get right.

I find anything involving flour tricky to get right ;)

But to answer your question a bit more seriously, I love my cast iron for high-fat dough. Ever since I first made cornbread I fell in love and never used anything else. I even use it for my deep-dish pizza considering there's a ton of oil in the dough.

So short answer: Yes. I think cast iron is perfect for pumpkin pie.

I'll go into a bit more detail on why over in the cooking thread when I have some time :)

Thanks Vic. That is very nice.

I'm not sure what you mean by "a thin layer of Crisco", so I'm not sure how your mom made the crust come out right with that. I'm glad you have such nice memories of your family members.

One spreads the crisco with a spatula, really thin, like so you can almost see thru to the pyrex pie plate, it's shortening, today you could call it margarine almost. See the pic of the can. Then sprinkle a thin layer of flour on that, then lay the prepared pie crust onto the plate, then the filling. I memorized how She did that, just like I did with riding a horse, by watching. And thanks Angela.

The crisco and the flour keep the pie from sticking to the pie plate.

That's a standard baking technique. Grease the pan with anything (shortening, butter, spray...) and then add flour. The fat makes the flour stay put while you add the dough and the flour keeps the dough from sticking to the pan as it bakes.

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

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The mind is a weird and mysterious place