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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
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water

3 eggs
1 15-ounce can pumpkin
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon gound nutmeg 
3/4 cup whole milk
1/2 cup heavy cream

1. Prepare the crust by beating together the butter and shortening until smooth and creamy. Chill until firm.

2. Sift together the flour, sugar and salt in a medium bowl.

3. Using a pastry knife or fork, cut the chilled butter and shortening into the dry ingredients until the flour is mixed in and it has a crumbly texture. Mix egg yolk and ice water into the dough with a spoon then form it into a ball with your hands. Don't work the dough too much or your crust will lose its flakiness. Flakey crust is good crust. Cover dough ball with plastic wrap to sit until the filling is ready.

4. Prepare filling by beating eggs. Add pumpkin and stir well to combine.  

5. Combine sugars, cinnamon, salt, ginger, cloves, and nutmeg in a small bowl. Stir spice mixture into the pumpkin. Mix in milk and cream. 

6. Preheat oven to 425 degrees. While oven preheats let filling sit so that it can come closer to room temperature.

7. Unwrap pie dough, then roll it flat on a floured surface and line a 9-inch pie dish.

8. When oven is hot pour filling into pie shell, and bake for 15 minutes. Reduce heat to 350 degrees and bake for another 50 to 60 minutes or until a knife stuck in the middle comes out clean.

9. Cool pie, then chill. Slice chilled pie into 6 pieces to serve restaurant-size portions. Whipped cream on top is optional, but highly recommended.

Makes 6 servings.

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!
Submitted on: 12/17/08
I made this pie for Thanksgiving. I ended up making 4 because it just kept disappearing. It was wonderful.
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!!  
Submitted on: 11/26/08
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.
Submitted on: 11/25/08
Save a step--you can buy an unbaked shell from the Marie Callender's restaurant.