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.
This makes a pumpkin pie that’s just a little richer than the usual recipe with just the right amount of spice!
- 1 cup flour
- 1/3 cup shortening, butter, or lard
- 1/2 teaspoon salt
- 3–4 tablespoons cold water
- 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
- Preheat oven to 425
- Combine flour and salt
- Fit in shortening (or other fat) with a pastry blender, two butter knives, or using a food processor until the texture resembles small peas
- Sprinkle water over the 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 a floured surface
- Roll into a circle 1 inch larger than 8 or 9-inch pie pan
- Fold pastry in half, transfer to pan
- Unfold and fit into the pie pan
- Fold edges under to create a standing rim, flute
- Combine all ingredients until evenly mixed using a whisk, wooden spoon, or mixer
- Pour into pie shell
- Bake 15 minutes
- Reduce heat to 350 and bake 40-50 more minutes, until a knife inserted in the center comes out clean
- Cool before serving