I’m not sure if they do full sized pies, but Crusteez in Ladera.
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If it doesn’t have to be punkin (not a fan) or apple, one of my faves is Cake Monkey’s Butterscotch Pudding Pie… it has punkin brittle on top so it counts. Plus she only does it for the holiday season.
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Missed the fat&flour order so we went with République. Quick pickup after an exercise in way finding through the restaurant. Filling tasted right to me. No doubt Grandma’s crust was flakier back home but she also uses lard. The outer edge was thick and cooked through which didn’t eat great with a fork but was ideal by hand. It won’t be our first choice but also won’t mind if we have to order another.
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What IS good pumpkin pie filling supposed to take like? I have to admit the idea of pumpkin as a pie filling completely eludes me.
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Apparently pumpkin pie filling is actually butternut squash, Butternut Pumpkin Pie Recipe .
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What I vaguely attempted to say is that the custard had balanced sugar and fat, no funny spice business, and was satisfactorily set. Most important, there was no overcooked vegetal mess trying to pass as pumpkin pie. My fear with restaurant bought is always an overly bold flavor used to justify the cost or cover poor ingredients/technique.
I don’t have an ideal filling for pumpkin pie but what I expect is a sweet squash custard. The most memorable I have had was koginut based from Woodberry Kitchen.
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Haven’t made it in a while but i love the recipe from Maury Rubin of the much missed City Bakery (NYC but for a short time at the Brentwood country mart!)
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Most of the flavor is spice: ginger, cinnamon, nutmeg, clove. Some from brown sugar or molasses if the recipe uses it. The pumpkin itself has a pretty subtle flavor: sweet potato pie tastes much the same except for the texture.
Most canned pumpkin is Dickinson, which I’ve never seen at a market. Reportedly it’s similar to butternut.
This recipe was a hit the other day. One guy who doesn’t like pumpkin pie liked it.
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