8 best store-bought pumpkin pies that everyone will think you made from scratch
- The Fresh Market “Homemade” Pumpkin Pie. According to North Carolina’s The News & Observer, the best pumpkin pie you can get is from The Fresh Market.
- Trader Joe’s Frozen Pumpkin Pie. Credit: Trader Joe's / www.traderjoes.com Trader Joe’s Frozen Pumpkin Pie is already pre-baked and only needs a quick 20 minutes in the oven to ...
- Costco Pumpkin Pie. ...
Full Answer
Are Costco pumpkin pies made with real pumpkin?
Costco pumpkin pie is made from real pumpkin grown in the U.S.A.: Illinois, to be exact. The Midwestern state, which actually provides the vast majority of all of America’s pumpkin crop, has just the right soil and weather conditions to produce the perfect pumpkins for decadent fall desserts .
How do you make pumpkin pie with fresh pumpkin?
Instructions
- Pick out your pumpkin. ...
- Preheat your oven to 375°F. ...
- Use a spoon to scoop out the seeds and stringy “guts” from the inside of the pumpkin and set them aside. ...
- Line a baking sheet with parchment paper, a silicone baking mat or foil. ...
What is the best pie pumpkin variety?
The best of the blues include:
- Blue Lakota: An heirloom variety from the Midwest. ...
- Blue Max: See Jarrahdale, below. ...
- Kabocha: A squash masquerading as a green pumpkin and goes by the names Japanese Pumpkin, Ebisu, Delica, Hoka, Hokkaido Pumpkin. ...
- Kakai: Produced in Japan. ...
- Jarrahdale: An Australian heirloom pumpkin that was developed as a cross between the Cinderella and Blue Hubbard. ...
Does Mrs Smith pumpkin pie need to be refrigerated?
Does Mrs Smith pumpkin pie need to be refrigerated? The short and easy answer is: Yes, pumpkin pie needs to be stored in the refrigerator. The USDA advises that all “egg rich pies” must be kept refrigerated after baking and cooling. Why are store bought pumpkin pie not refrigerated?
Is Marie Callender pumpkin pie good?
Best Overall Pumpkin Pie: Marie Callender's Pumpkin Pie I would go so far as to call it flawless. The crust tastes home-baked, and the classic creamy pumpkin pie custard flavor gets two thumbs up!
How good is store bought pumpkin pie good for?
In general, store-bought pies last two to four days after their printed date in the refrigerator and about six to nine months in the freezer. Pumpkin pies purchased from bakeries likely do not contain preservatives and, therefore, should be treated like a homemade pie.
Is Costco pumpkin pie made with real pumpkin?
Costco uses a variety called Dickinson pumpkins for all of its pies—the same type used in Libby's pumpkin products. As for the other ingredients that combine to produce the perfect pie, the recipe is comfortingly simple.
Is store bought pumpkin pie real pumpkin?
If you're buying a can of pumpkin off the shelf, you should know that it's not made from the same orange jack-o'-lantern pumpkins you carve, or even their daintier, sweeter cousins, sugar pumpkins (also known as pie pumpkins). In fact, canned pumpkin is actually squash.
Should pumpkin pie be kept in the refrigerator?
The short and easy answer is: Yes, pumpkin pie needs to be stored in the refrigerator. The USDA advises that all "egg rich pies" must be kept refrigerated after baking and cooling. Pumpkin pie falls in this category, along with custard pie, pecan pie, and meringue pies.
How long will pumpkin pie Keep in refrigerator?
Many of the ones baked in-store or mass-produced have preservatives, which allow them to sit at room temperature without going bad. You can keep your homemade pumpkin pie in the refrigerator for 3 to 4 days. After that, toss it or keep it up to 2 months in the freezer.
How good is Costco pumpkin pie?
Costco's pumpkin pie is very good. The filling is sweet and smooth and a little fluffy, with distinct notes of cinnamon and nutmeg. Keeping a pie crust flaky under a layer of pumpkin is tricky, and a Costco pumpkin pie is always flaky. It's also enormous.
Are you supposed to cook Costco pumpkin pie?
The pumpkins are cooked twice The pumpkins that go into the Costco pumpkin pies are actually cooked twice, once when they are in chunks to evaporate water content before being pureed, and then again once they have been canned. After that, they're cooled, labeled and shipped to different Costco warehouses.
How much are the pumpkin pies at Costco?
How Much Does Each Costco Pumpkin Pie Cost? These Costco pumpkin pies were first discovered to be officially back in season by Instagram user @costcosisters. The pie will only cost you around $5.99-$6.99 depending on your location.
Is Libby's real pumpkin?
But instead of those pumpkin varieties, Libby's grows a proprietary strain of tan-skinned Dickinson squash. And although Libby's does refer to its fruit as "pumpkin," in appearance, taste, and texture (not to mention species) it more closely resembles squash.
Which canned pumpkin is real pumpkin?
The kind used in most canned pumpkin is Dickinson pumpkin, a variety of Cucurbita moschata, and was developed by Libby's, the brand that sells most of the cans in the US. This type of pumpkin is called Libby's Select, and it's most definitely pumpkin, even if it might not look like the pumpkins we know and love.
How do you spruce up store bought pumpkin pie?
How to Make Store-Bought Pies BetterMaple Whipped Cream. This topping is perfect for pumpkin pies and apple pies, but also works with any kind of spiced dessert.Cinnamon Spice Whipped Cream. ... Chocolate Sauce. ... Candied Pecans. ... Toasted Caramel Walnuts. ... Coconut-Pecan Topping. ... Sour Cream Topping. ... Chocolate Cookie Topping.
How long does a Marie Callender pumpkin pie last in the fridge?
3 daysLeftovers (for all pies) should be covered and refrigerated for up to 3 days.
How far in advance can I buy a pumpkin pie?
When left at room temperature, bacteria can easily multiply. After baking the pie, let it cool, then wrap it completely in plastic wrap or aluminum foil. Store the wrapped pie in the refrigerator up to two days ahead of Thanksgiving.
Does Mrs Smith pumpkin pie need to be refrigerated?
Keep frozen until ready to bake. For food safety and quality cook before eating to an internal temperature of 160 degrees F. Store leftover baked pie loosely covered in the refrigerator for up to 3 days....Mrs. Smith's Original Flaky Crust Pumpkin Pie.Calories310Calories from Fat110
What is store bought pumpkin pie made of?
The pie is generally flavored with a spice mixture known as pumpkin pie spice, which is made using spices such as ginger, nutmeg, cinnamon, and allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used....Pumpkin pie.TypePieCourseDessertPlace of originCanada, United States, United Kingdom3 more rows
Taste 1
We are off to a bad start. The consistency of this pie is oddly watery. It feels wet in my mouth. Not moist but wet — and that’s pretty damn off-putting. The flavors take a bit of time to start to come together and when they finally combine the spices taste muted.
Taste 2
This one has a very natural flavor that goes heavy on the spices. I can distinctly taste cinnamon, cardamom, and ginger. The crust, while very neutral-tasting, provides a nice texture to the pie. Overall this one is pretty solid.
Taste 3
Compared to the last tasting, this one has a muted flavor. I can taste the spices, but they don’t hit quite as hard as taste number two. However, the crust here is significantly better. Rather than just providing a flakey texture, it tastes buttery, and that’s always a good thing.
Taste 4
This one tastes oddly like a pumpkin muffin. There is an extra dose of sweetness here that takes focus away from the blend of cinnamon, ginger, and allspice and the consistency is a little wet. Not as offensively soaked as taste number one, but still off-putting.
Taste 5
A good pie but this one doesn’t quite balance the spices right. I’m not getting ginger, cardamom, or clove, just cinnamon. I like cinnamon, but this isn’t a cinnamon pie, it’s supposed to be a pumpkin pie! Not sure I’m convinced.
Taste 6
Just looking at this weird patterned crust, I assumed this is our other frozen pie. After tasting it, if this is actually the frozen pie that will forever change my assumptions about frozen pies. This is easily the best pie of the lineup.
Taste 7
An awful mushy texture plagues this one. The flavors are great, but the texture feels like someone left this pie in the sun too long and it melted. If that sounds weird and gross, good — this pie’s consistency is so off-putting I couldn’t stomach more than a few bites. Am I just getting tired of eating pie? Maaaaaaybe.
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Karen is a freelance writer who covers food and drinks for The Spruce Eats. Her work has appeared in Lucky Peach, Edible Manhattan/Brooklyn/Queens, Chowhound.com, Frenchly, PasteMagazine.com, and more.
Best Graham Cracker: Honey Maid Graham Cracker Pie Crust, 6 Oz
Graham cracker crusts are used in many classic American pie recipes. Graham crackers have been around since the late 1800s, but Honey Maid Grahams, which replaced the molasses in the original recipe with honey, were introduced by Nabisco in 1925 and have been beloved ever since.
Best Walnut: Diamond Of California Walnut Pie Crust
For a different flavor and texture, try this ready-to-use walnut -based pie crust. With less flour and sugar than a traditional pie crust, its unique nutty flavor enhances both sweet and savory fillings. There is no corn syrup, processing aids, or artificial flavors, and the 12-pack is great if you're a frequent baker or preparing for a crowd.
Best Chocolate: Oreo Pie Crust
There’s something nostalgic about making a pie with Oreo, a cookie beloved for more than 100 years. The Oreo is so famous that a street was named after it next to where it was first manufactured—in the building where The Chelsea Market now stands in New York City.
Best Gluten Free: King Arthur Baking Company Gluten-Free Pie Crust Mix, 14 Ounce
An authority on flour and baking, King Arthur didn't cut any corners when formulating a perfectly flaky gluten-free 1 pie mix. This mix makes enough dough for two 9-inch pie shells and instructions on creating a dairy-free pie crust in addition to a classic butter crust.
Best Phyllo Shells: Athens Mini Fillo Dough Shells
These mini pre-made shells are a real time-saver. They come fully baked and ready to serve with fillings you’d use in a traditional pie or tart, like pudding, custard, cream cheese, fruit, and more. Whatever you choose, the final product will be substantially more flaky, buttery, and elegant than a regular pie or tart crust.
Best Roll-Out: Immaculate Baking Co. Pie Crusts Ready To Bake
The Immaculate Baking Company was started in a home kitchen in North Carolina in the 1990s and entered the mainstream when Chuck Williams of Williams Sonoma discovered it and placed its products in stores. These crusts are as easy as one, two, three: unroll, fill, and bake.
We put the most popular frozen pies to the test. Find out which brand is the one you should keep in your freezer for last-minute guests
Picture it: You’ve got unexpected company over. You manage to put together a delicious last-minute dinner, but you just don’t have the time to stir up a dessert from scratch. What do you do?
Prettiest Pie: Edwards Chocolate Cream Pie
Right out of the box, Edwards chocolate pie had us tasters oohing and ahhing. It’s a pretty looking pie on the outside and when you slice into it, the two-tone layers had us taking notice all over again.
Best in Show: Sara Lee Chocolate Creme Pie
Nudging out Marie Callender’s by a fraction of a point was Sara Lee’s frozen pie. This frozen pie is like a grown-up dirt cake. The chocolate filling was light and creamy. Topped with chocolate shards, it had a bit of crunchy texture that we just adored. Our favorite part, though, was the cookie crumb crust.
The Bottom Line
While we agreed on a favorite in this test, we also agreed that you really wouldn’t be disappointed with any of these pies if you were served a slice after dinner. Each was creamy, chocolaty and sweet. No substitute for homemade chocolate cream pie topped with real whipped cream of course, but still satisfying.
Alabama: French Silk Pie
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it’s one of my husband's favorites. —Lisa Francis, Elba, Alabama
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Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products.
