Exceptional Pumpkin Pie from the Bakehouse
An amazing version of a long-standing American classic
Over the course of the last couple of weeks I have come to a curious but compelling culinary conclusion, a conclusion I stand behind fully and faithfully. Ready? Here you go: The Bakehouse Party Time Pumpkin Pie is one of the most delicious foods we make in the ZCoB!
I do not, to be clear, say that lightly. And since I am neither a big sweets-eater nor a big Thanksgiving celebrator, my appreciation and affinity for the pumpkin pie is not coming out of some sort of childhood emotional attachment. It is instead just a straight offering of an honest endorsement from someone—me—who has spent a lifetime learning about, teaching about, and tasting great food.
The bottom line is that the Party Time Pumpkin Pie is just wonderfully flavorful! If you haven’t tasted it of late, swing by. A taste is free for the asking, and I’m confident that you will be intrigued by the pie’s inherent excellence. Unlike so many pumpkin pies on the market, the Bakehouse’s is not your typical rust-colored pie to put out on the table to honor an old tradition. To the contrary, if one can block out the association with Thanksgiving, I think we could all happily eat this pie pretty much any time. It’s creamy. It’s full-flavored. It is definitely not too sweet, and the spices are superb.
A classic coming-together of Native American, European, and Asian culinary influences, the pie features a creamy filling of pumpkin, which is native to the Americas, and is spiced with cinnamon, ginger, and cloves that come from Southeast Asia. It’s lightly sweetened with local honey. enhanced by heavy cream in an all-butter crust (dairy products, of course, have their roots in Europe). The pie’s crust has—like the Sour Cream Coffee Cake, Gingerbread Cake, and scones the Bakehouse makes and the Buttermilk Biscuits, Butterscotch Pudding, and more at the Roadhouse—been made better by the addition of Vermont Creamery Cultured Butter. In fact, the crust has become so tasty that I would be happy to nibble it on its own with a cup of our good 2025 Holiday Blend coffee.
Although most people top their pumpkin pie with whipped cream, there are an array of other great options. The Cioccoarancia (Italian chocolate-hazelnut-orange spread) that I wrote about below is wonderful with it. This pie is also amazing with apricot jam and super with strawberry. I like to take mine up a notch with a drizzle of sorghum syrup, a sprinkling of toasted walnuts, and/or a dollop of cinnamon-scented whipped cream! And, by the way, the Party Time Pumpkin Pie is a perfect breakfast option. Seriously, consider skipping the pumpkin spice latte and having a slice of it with your coffee on the side. Check it out soon, while it’s still in season!
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