When Amanda Smith began baking in her Pottstown, PA home more than a century ago, her desserts were made from recipes perfected over time. Her Blue Ribbon pies, cobblers and more still use her original recipes today with ingredients like fresh fruit, real butter, and signature spices to create a taste you can see and a quality you can taste.
Pros: The pie had a good texture, a nice flavor and a light spice. It didn't have the best-looking crust though and was a bit overly sweet for us. The pie was also a little expensive and small for the price.
Cons: The pumpkin filling was a little bland and the texture was a bit more runny than we would've liked. It was also a bit too expensive for what it was and had an odd flavor that we couldn't quite place. It also had apple cider vinegar listed as an ingredient which might have contributed to the slightly off taste.
How to best enjoy: Serve slices of this luscious Pumpkin Custard Pie with a dollop of lightly-sweetened whipped cream (spike it with a splash of bourbon, if you'd like). Add a sprinkle of cinnamon and a pie crust cutout for the final touch.
For best results, remove pie from package and place in a preheated oven set to 375°F. Bake for 10 minutes, then reduce heat to 350°F and bake for 35 to 45 minutes longer or until a knife inserted in the center comes out clean and the pie is bubbly throughout. Cool on a wire rack before serving. Refrigerate leftovers up to 3 days.
