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Marie Callender's Pumpkin Pie Recipe
Marie Callender's Pumpkin Pie
By Todd Wilbur

Recipe Type: Dessert
Calories: 330
Cook Time: 2 hours
Recipe Rating: 5.0 (7 reviews)
 
Menu Description: "Our famous pumpkin pie has just the right amount of spice."

The vittles from Marie Callender's have made an impression beyond the chains West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. But pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of GrandMa's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to I'mprove on icky pumpkin pie recipes like those found on cans of canned pumpkin, for example in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. Also, I've added a little brown sugar in there to contribute hints of molasses that go so well with the pumpkin and spices. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling well let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. And then, of course, you've got the crust. Marie Callender's pie crust is a treat, and the clone recipe included here - which uses a chilled combination of butter and shortening - results in the perfect mix of flavor and flakiness.

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.
1/4 cup butter, softened
1/4 cup shortening
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Rachelle Foster  
Submitted on 12/31/08
You caused quite a stir in my family with this recipe, Todd. We have been a Libby's family for as long as I can remember (I'm 41). My mom's secret ingredient was nutmeg, which many people never add. We just don't like any other pumpkin pie recipes, so it was with fear and trembling that we tried a new one. We did a taste test on Christmas. My mom made "her" recipe and I made your clone. Your clone won out! Excellent! Thank you!
Leslie  
Submitted on 12/17/08
I made this pie for Thanksgiving. I ended up making 4 because it just kept disappearing. It was wonderful.
Joseph  
Submitted on 12/01/08
This pie was simple to make and tastes delicious. The consistency is perfect and the flavor is wonderful, top with whipped cream and you have a perfect treat for the season!
Jackie Lambert  
Submitted on 11/26/08
Very good!! I'm making it for XMas also!!
thedode1@hotmail.com  
Submitted on 11/26/08
Terrific!!!
Ursula Hartunian  
Submitted on 11/26/08
I would also suggest possibly substituting Egg Nog for the milk. I didn't have any evaporated milk on hand years ago, but did have Egg Nog.
DawnK  
Submitted on 11/25/08
Save a step--you can buy an unbaked shell from the Marie Callender's restaurant.