Pumpkin Pie: A CopyCat of Frisch’s Big Boy Pumpkin Pie Recipe
There are several recipe clones that my readers ask for every year, and for Thanksgiving, it’s a clone of Frisch’s pumpkin pie.
This pumpkin pie recipe comes with the story of a classic copy cat recipe. In many areas of the country, Big Boy restaurant’s pumpkin pie recipe is a tradition around the holidays or whenever the family gets together to celebrate.
Several years ago I called Frisch’s Big Boy and the word from Karen Maier, VP/Marketing, is that the recipe is proprietary (like I’m surprised?!). Karen did say Frisch’s Big Boy uses only pumpkin (read the label on your can of pumpkin puree – it could have winter squash included as they are members of the pumpkin family and can be used interchangeably).
They hold their pureed pumpkin for a year in the can – and that “ages” it and makes a nicely set pie. If you’re wondering if your pumpkin puree is “aged”, call the manufacturer. They also add cornstarch for the same reason. The main ingredients are not unlike what you’d make at home, just hugely different proportions and “secret” spices. Here’s as close as I can get to Frisch’s Pumpkin Pie. I’ll add a half teaspoon or so of cornstarch if I’m
using home canned pumpkin, as it’s a bit looser than purchased pumpkin.
Pumpkin Pie Recipe
1 can, 15 oz, pure pumpkin puree
1 can, 12 oz, evaporated milk
3/4 cup sugar
2-3 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
Several dashes salt
2 large eggs, slightly beaten
Whisk pumpkin, milk, sugar and spices together. Taste and add more pumpkin pie spice and cinnamon if you want. Add salt and eggs and blend. Pour into pastry-lined pan. Bake at 425 for 15 minutes; lower temperature to 350 and bake 30-35 minutes or until set. Serves 8.