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Marie Callender’s Pumpkin Pie Recipe

November 20, 2016 by Lois Britton 12 Comments

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.

Marie Callender's pumpkin pie recipe

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.

Marie Callender's pumpkin pie recipe just out of the oven

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.

Marie Callender's pumpkin pie recipe ready to bake

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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Marie Callender's pumpkin pie recipe

Marie Callender’s Pumpkin Pie Recipe

★★★★★ 5 from 2 reviews
  • Prep Time: 15 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 20 mins
  • Yield: Serves 6-8 1x
  • Category: Dessert
  • Cuisine: American
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Description

This makes a pumpkin pie that’s just a little richer than the usual recipe with just the right amount of spice!


Ingredients

Scale

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

  1. Preheat oven to 425

crust:

  1. Combine flour and salt
  2. Fit in shortening (or other fat) with a pastry blender, two butter knives, or using a food processor until the texture resembles small peas
  3. 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
  4. Form into a ball and flatten until 3/4 inch thick on a floured surface
  5. Roll into a circle 1 inch larger than 8 or 9-inch pie pan
  6. Fold pastry in half, transfer to pan
  7. Unfold and fit into the pie pan
  8. Fold edges under to create a standing rim, flute

filling:

  1. Combine all ingredients until evenly mixed using a whisk, wooden spoon, or mixer
  2. Pour into pie shell
  3. Bake 15 minutes
  4. Reduce heat to 350 and bake 40-50 more minutes, until a knife inserted in the center comes out clean
  5. Cool before serving

Did you make this recipe?

Tag @PolishHousewife on Instagram and hashtag it #polishhousewife

Marie Callender's Pumpkin Pie Recipe, my family's favorite!

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Autumn, Dessert, Pumpkin, Thanksgiving

Previous Post: « Sweet Charity Dessert Challenge
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Reader Interactions

Comments

  1. Julie Kenkel

    November 21, 2016 at 4:35 pm

    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!

    ★★★★★

    Reply
    • polishhousewife

      November 24, 2016 at 7:22 am

      Is your new home finished?

      Reply
    • polishhousewife

      November 24, 2016 at 7:31 am

      Can’t wait to see your new place!

      Reply
  2. Cathleen Lentz

    November 23, 2016 at 6:19 pm

    What is the oven temperature for the pumpkin pie for the first 15 minutes before reducing it to 350?

    ★★★★★

    Reply
    • polishhousewife

      November 24, 2016 at 7:32 am

      425

      Reply
      • Cathleen Lentz

        November 24, 2016 at 9:04 am

        Thank you.

        Reply
    • polishhousewife

      November 24, 2016 at 7:34 am

      Thanks for pointing out the omission, I’ll make the correction!

      Reply
  3. David

    November 25, 2016 at 8:45 am

    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!)

    Reply
    • polishhousewife

      November 25, 2016 at 6:35 pm

      If we were going for healthy, we’d be eating plain pumpkin! 😉

      Reply
  4. JP

    November 19, 2021 at 10:37 am

    Does this pie crust need to be blind baked before adding the pumpkin pie filling or do I just put the filling into the raw, shaped crust, and bake together?

    Reply
    • polishhousewife

      November 19, 2021 at 8:40 pm

      JP, I put the filling in the raw crust and bake them together.

      Reply

Trackbacks

  1. Pumpkin Log - Polish Housewife says:
    November 25, 2020 at 4:46 pm

    […] our daughters were young, they weren’t fans of pumpkin pie, so this was a popular substitute for a Thanksgiving or Christmas dessert. It felt traditional and […]

    Reply

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