MARIE CALLENDER’S PUMPKIN PIE

The vittles from Marie Callender’s have made an impression beyond the chain’s 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 improve 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 we’ll 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.

MAKES 6 SERVINGS

INGREDIENTS:

• ¼ cup butter, softened (½ stick)
• ¼ cup vegetable shortening
• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 egg yolk
• 2 tablespoons ice water

FILLING

• 3 eggs
• 1 15-ounce can pumpkin
• ½ cup granulated sugar
• ¼ cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¾ cup whole milk
• ¼ cup heavy cream

INSTRUCTIONS:

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 the 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 the dough ball with plastic wrap and let it sit until the filling is ready.
4. Prepare the filling by beating the eggs. Add pumpkin and stir well to combine.
5. Combine sugars, cinnamon, salt, ginger, cloves, and nutmeg in a small bowl. Stir the spice mixture into the pumpkin. Mix in milk and cream.
6. Preheat the oven to 425 degrees. While the oven preheats, let the filling sit so that it can come closer to room temperature.
7. Unwrap the pie dough, then roll it flat on a floured surface and line a 9-inch pie dish.
8. When the oven is hot, pour the filling into the pie shell, and bake for 15 minutes. Reduce the 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 the pie, then chill. Slice the chilled pie into 6 pieces to serve restaurant-size portions. Whipped cream on top is optional but highly recommended.