Marie Callender’s pumpkin pie recipe has always been my favorite. The spice combination is just right, and it’s just a little richer than everybody’s go to recipe, the one on the can of Libby’s pumpkin. This was the first pumpkin pie our children would eat, before Marie Callender’s pumpkin pie recipe they stuck to my pumpkin log for a Thanksgiving dessert.
Almost twenty years ago, our daughter’s band teacher was married to Marie Callender’s grandson. He was pressed into service one year, baking dozens on pies with Grandma’s recipe in the Middle School Home Ec (or whatever they’re calling it now) kitchen as a band fund raiser.
The kids and a few parents helped out as they baked late into the night. He was very careful, not to let anyone too close and he was mixing up the pie filing. Little did he, or any of us, know then, that in today’s world any recipe you want is just a click away.
I’m really happy that I could find versions of Marie’s famous recipe on multiple websites. It’s the one pumpkin pie recipe the whole family loves! I’ll be baking one for our family this Thanksgiving.
For those of you outside the United States, Marie Callender was an avid home cook, like you and me, who found great success, and it all started with her pies. You can read more about her here.
Smacznego!
Lois
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This makes a pumpkin pie that’s just a little richer than the usual recipe with just the right amount of spice!
Ingredients
crust:
- 1 cup flour
- 1/3 cup shortening, butter, or lard
- 1/2 teaspoon salt
- 3–4 tablespoons cold water
filling:
- 3 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1–15 ounce can pumpkin (1 3/4 cups)
- 3/4 cup whole milk
- 1/4 cup heavy cream
Instructions
- Preheat oven to 425
crust:
- Combine flour and salt
- Fit in shortening (or other fat) with pastry blender, two butter knives, or using a food processor until the texture resembles small peas
- Sprinkle water over mixture, a tablespoon at a time, lightly stirring with a fork until just moist enough to hold together, too little water and the dough will crack, too much water and the dough will be sticky and tough
- Form into a ball and flatten until 3/4 inch thick on floured surface
- Roll into a circle 1 inch larger than 8 or 9 inch pie pan
- Fold pastry in half, transfer to pan
- Unfold an fit into pan
- Fold edges under to create a standing rim, flute
filling:
- Combine all ingredients until evenly mixed using a whisk, wooden spoon, or mixer
- Pour into pie shell
- Bake 15 minutes
- Reduce hear to 350 and bake 40-50 more minutes, until a knife inserted in the center comes out clean
- Cool before serving
Julie Kenkel
I can’t wait to try this recipe Lois. And can’t wait to get home to try my new oven. Pumpkin pie is my favourite and I always loved to go have a Turkey pot pie at the Marie Calendar’s that was near MCC. Thanks for sharing this and for the great story to go with!
★★★★★
polishhousewife
Is your new home finished?
polishhousewife
Can’t wait to see your new place!
Cathleen Lentz
What is the oven temperature for the pumpkin pie for the first 15 minutes before reducing it to 350?
★★★★★
polishhousewife
425
Cathleen Lentz
Thank you.
polishhousewife
Thanks for pointing out the omission, I’ll make the correction!
David
That sounds wonderful, Lois! I used Fannie Farmer’s recipe for years (same as my mother used) until the Dean of the Honors College gave me her family recipe, said to be over 200 years old. Not sure of that, but it is similar to Marie’s! (Hers uses only cream – so not exactly the healthy version!)
polishhousewife
If we were going for healthy, we’d be eating plain pumpkin! 😉