Canned vs. Fresh Pumpkin Pie
test lab: pumpkin piecanada
(Oct.04.11)
With Thanksgiving fast approaching, we know you've got plenty to worry about. And if you're anything like us, your pumpkin pie tops the list of concerns (it is the sweetest part of the meal, after all). To settle your inner debate between baking a fresh pumpkin pie or a canned pumpkin pie, we baked both and held a taste test (yes, we really do have the very best jobs) to see which would please our palette most.
Jes, our SweetHome Editor, and Mia, our Assistant Editor, used a basic filling recipe from JoyofBaking.com and Tenderflake pastry crusts to keep everything but the filling on an even playing field. We then enlisted the office to eat not one, but two slices of pie and had them rate the slices on appearance and taste and guess which pie came from where.
We think you'll find the results pretty surprising (we certainly did!).