Made this pie for Normy and his sister as they love Marie Callender’s Pumpkin Pie. It was a Thanksgiving tradition for them to get pumpkin pies and homemade whipped cream from Marie Callender’s restaurant. But Marie Callender’s has closed here in Denver so they can’t do that. So I decided to go online, being the thoughtful person that I am, to see if I could find a recipe for the pie and I found a recipe, so I made it for them.
I used this Recipe for the pie crust
Here is the recipe for the pie
1 15-ounce can pumpkin
1/2 Cup granulated sugar
1/4 Cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 Cup whole milk
1/4 Cup heavy cream
Preheat oven to 425 degrees. While oven preheats let filling sit so that it can come closer to room temperature.
Reduce heat to 350 degrees and bake for another 50 to 60 minutes or until a knife stuck in the middle comes out clean.
Cool pie, then chill. Slice chilled pie into 6 pieces to serve restaurant-size portions. Whipped cream on top is optional, but highly recommended.
(I chilled my pie over night as that was suggested by my hubby)