MARIE CALLENDER’S PUMPKIN PIE

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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

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Here is the recipe for the pie

FILLING:
3 eggs
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
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Prepare filling by beating eggs.
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Add pumpkin
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and stir well to combine.
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Combine sugars,
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cinnamon,
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salt,
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ginger,
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cloves and nutmeg in a small bowl.
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Stir spice mixture into the pumpkin.
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Mix in milk
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and cream.
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Preheat oven to 425 degrees. While oven preheats let filling sit so that it can come closer to room temperature.

When oven is hot, pour filling into pie shell
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and bake for 15 minutes.
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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)

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