"PumpkinPie" news and stories

Whether you're running out of time or you just hate to bake, your dessert table doesn't have to be naked this holiday season. In addition to the fresh pies in your local bakery, there are tasty and budget-friendly options in the freezer section of your supermarket that, while probably not exactly rivaling a homemade version, come pretty close. But with so many brands to choose from, which one do you pick?

We tested six apple pies and three pumpkin pies, which we divided into four categories: Dutch apple, apple, pumpkin and an editor's pick. We chose our favorites, and tell you which ones are better left at the grocery store. All of these pies are available nationwide.

Unlike our Instant Stuffing Taste Test, no one brand dominated.

I've never met a pumpkin pie that I didn't like. It's hard to really screw up this Fall staple. However, getting it just right is also a challenge. One of the more bizarre incarnations of pumpkin pie that I've experienced was when I dated an extremely health-conscious pumpkin pie lover who would make pumpkin pies using soft tortilla shells as a crust. I am not endorsing that variety of "pie," although I had no problem eating it!

My least favorite pumpkin pies are the ones that have so much sugar that you can't taste the pumpkin. I experienced one such pie the other night from Sam's Club. Hopefully, the people who served me that pie are not Slashfood readers.

If you are in the mood for an easy pumpkin pie that has a real crust and actually tastes like pumpkin, I would highly recommend the frozen pumpkin pie from Wholly Wholesome. Check out the ingredient list: pumpkin, water, organic cane sugar, organic wheat flour, vegetable oil (palm oil, soybean oil), milk, eggs, organic whole wheat flour, sea salt, cinnamon, ginger, cloves. I didn't feel too bad about putting those things into my body. Well, I did feel a little bad after I ate a quarter of the pie in one sitting.

With the holiday's just around the corner, we'll soon be digging into the wonderful world of pie. Do you have a perfect pie crust recipe, but when you put the filling in, the bottom seems to get too soggy? No problem. We've got several solutions for you!

There was a lot of really terrific food at the Philly food blogger potluck I hosted last Friday, but one of the standouts for me were the pumpkin blintzes that Alanna and Alex, the bloggers behind Two Fat Als, brought with them. Maybe it had been too long since I had last had a blintz, or maybe it was that I've always liked the filling of pumpkin pie better than the crust. For whatever reason, I couldn't stay away from these puppies and ate three of them in rapid succession.

They'd be a terrific way to change up your Thanksgiving dessert table or as a way of making your turkey day breakfast a little extra special. Your guests will definitely come back for more.

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I've never given much thought as to whether South Africans celebrate Thanksgiving. However, when I read that a team of bakers created what they're calling the the world's largest pumpkin pie last weekend, I'm beginning to think folks in Pretoria might just have their own version Thanksgiving.

The 1.15 ton treat took two days to make and bake and measured some 3 feet deep. It's worth noting that the pie's other dimensions were 28 feet long and 7 feet wide. While I'm all for the South Africans trying to break a record set by a group of U.S. farmers two years ago (pictured), someone needs to tell the South Africans that pies are round. If the dimensions I read are not a typo, the mammoth pumpkin pastry qualifies as a loaf with a crust, but not a pie. A ton of the orange gourd was used to make the "pie." As of press time, there's been no reports of how many pounds of Cool Whip were used to top the purported pie.

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