There’s something so comforting about a slice of good pumpkin pie. Perhaps it’s the memories that it evokes of special family members and their treasured recipes? Or, maybe it’s the great care that you can taste when you know a pie is baked from scratch?
We often hear that people love our Grandma Tobias Pumpkin Pie so much because it tastes homemade. The truth is that it is homemade, and we don’t skip a beat. We’ve resisted the temptation to take shortcuts in the baking process that may make things easier for us when making so many pies at once. For instance, Morgan Chrisman, Central Bakery Manager, notes that a good pumpkin pie batter when done right is very messy (as it should be). “Most places add so much flour to their pumpkin pie batter to make them easier for baking, but that results in less flavor when eating,” he says.
Central Bakery’s Greg Tyzzer adds that a great pumpkin pie not only should taste rich yet creamy, but it should look good, too. He’s gone to great lengths to test and slightly tweak our recipe to achieve a smooth and slightly glossy top with a golden brown crust that’s buttery and flaky. Speaking of crust, it’s the foundation to any good pie and we start with an all-butter crust.
No matter what Thanksgiving looks like for you, we hope that you find comfort in our Grandma Tobias Pumpkin Pie.