4 Reviews

I had pumpkin pie at Marie's this summer and really enjoyed it. It just tasted like a "really good pumpkin pie." As far as I recall this was very similar (I remember it being very deep and solid). I believe it's the 3 eggs (which is what I prefer in my pecan pie, too). It filled my crust to the top (no overflowing!) and I think that is a big part of its appeal, too. It makes for a substantial piece. Thanks so much Victoryred Chef, for finding this recipe! Roxygirl

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Roxygirl in Colorado November 14, 2008

Very delicious. thank you for sharing this with us!

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ChefTricia March 05, 2008

This was our pumpkin pie for Thanksgiving. Hands down the best pumpkin pie recipe I have ever made- I'm throwing out all the others. Thanks Victoryred Chef!

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SuzTheQ November 24, 2007

FALL PAC 2007 I normally don't care much for pumpkin pie, but decided to give this one a try since my kid's really like it. EXCELLENT, EASY AND QUICK RECIPE. I did find that you must use a 9 inch DEEP DISH pie shell for this recipe as it will overflow a regular pie shell. Also, when the recipe calls for a prepared pie crust, it does NOT mean a cooked pie crust, just for clarification purposes. An unbaked pie shell is what it needs. This pie set very well and the combination of flavoring with the ginger, cloves, cinnamon and nutmeg was perfect. Everyone who tried it enjoyed it. Thanks VR.

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Sherrybeth September 27, 2007
Marie Callender's Pumpkin Pie Filling by Todd Wilbur