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Think pumpkin pie is only for Thanksgiving? Try this copycat Marie Callender’s pumpkin pie recipe and you’ll serve it year round.
Not Just For Fall
There’s no reason to wait until autumn to enjoy pumpkin–especially pumpkin pie!
This recipe is so easy to make and it uses many pantry staples. Most folks have these on hand so there’s nothing special to purchase. I always have a can or two of pumpkin puree on the shelf and I bet you do too.
Pumpkin pie is one of those comfort food and don’t we all need a bit of comfort now? That’s a big ‘YES.”
Marie Callender’s restaurant was known for it’s comfort food and you can find many old-time favorites right in your store’s freezer now. This pie is one of them, but why buy it if you can duplicate this copycat Marie Callender’s pumpkin pie in your own kitchen.
Now About Pie Crust
That statement is easy to answer: use your favorite recipe for pie crust or even the refrigerated store-bought kind. Frozen ready-made crusts work well too. The store-bought variety was the one I always chose before I learned how to make great crust. The method works because trust me, I stunk at homemade pie crust before I discovered this trick. You’ll find this method in my peach pie recipe.
If you use the tart pan instead of the traditional American pie dish, you not only get a great presentation, but you won’t louse up the first piece you cut. That’s a win-win for me.
Yes, Regular Milk
Most recipes I’ve seen for traditional pumpkin custard pies calls for evaporated milk. Some call for cream.
While it’s true that those ingredients will make the custard more silky, this recipe uses good old plain milk that you have in the fridge already.
I actually prefer the taste of the custard made with milk instead of the cream/evaporated milk way. The taste–to me at least–is a lot fresher and cleaner. It’s not as dense and tacky. It’s lighter and I like that. I think the reason I never cared too much for the traditional pie was that the filling was dense and gloppy. This one isn’t.
Try it; I think you’ll like it as much as I do.
Copycat Marie Callender’s Pumpkin Pie
- 3 eggs
- 15 oz can pureed pumpkin not pumpkin pie mix
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 3/4 cup milk full-fat milk
- 1/4 cup heavy cream
- 1 pie crust deep dish style.
- Preheat oven to 400F/200C
- Whisk all ingredients, except pie crust, together in a large bowl. Pour into crust
- Bake at 400F/200C for 15 minutes, then reduce the heat to 350F/180C qnd bake for an additional 35 minutes or until a knife inserted near the center comes out clean.