Table Talk Pumpkin Pie - just 69 cents!

Have you ever heard of Table Talk pies?  I have never noticed them or given them a second glance.  Their tagline is "America's Favorite Pie" -- have you heard of them?  I happened upon of these little pies and picked one up recently and of course I had to look into this company before posting.

So, I did some google research.  Table Talk pies are made in Worcester, MA and the company's full name is Table Talk Pies, Inc.  They started as a modest business in the 1920s with horse-pulled wagons selling their pies in local neighborhoods.  (Source: http://www.tabletalkpie.com/history.htm.)

After finding out the stories behind the pies, I was very anxious to try it out.

Found this little guy on an end-cap in Shop Rite.

Perfect little pie.

Cut a piece to get a good look.  I thought the filling and the crust tasted a lot like the Tastykake version.  It was quite yummy though, and I enjoyed it.  The filling was a creamier version of the pumpkin pie that you are used to.  The crust was quite pleasant and light.  It's not like Mom's, but it has such charm in its miniature size.  You really can't beat it for just 69 cents!  Plus, it's made right here in the USA.

Stats:
370 calories per pie
Weight: 4 oz.
Made in Worcester, Massachusetts, USA!

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Tastykake Pumpkin Pie, A Childhood Treat

It looked just like I remembered it.

Don't remember them being overbaked ...

Where is the pumpkin? I got an empty one!



Oh, it's on the other side.

Where did it go?

My mom used to get these for me all the time when I was a kid. I haven't had one in the longest time, but then I saw them in Giant one day!  So, in honor of this blog, I consumed some extra calories for the team.  I have Tastykakes about 2x a year, so I think my Tastykake quota is now met for 2011.

They don't exactly taste like pumpkin pie, but they are pumpkin-y and fun to eat.  Not to mention, they bring back childhood memories for me.  The slightly crisp crust is a nice contrast to the soft and smooth insides. It doesn't exactly taste like REAL pumpkin pie, but rather Tastykake's version of a mini, portable pumpkin pie.  I had not had one of these in about 15 years, and I think I'll have another one in another 15 years!

My First Pumpkin Pie with Homemade Crust!

I have been wanting to make a pumpkin pie with homemade crust for the longest time!  I just haven't had the guts.  There are so many nuances to keep in mind when making a homemade crust.  You have to make sure you don't overmix, you have to make sure that the butter and water are cold enough, etc. etc.  But then I discovered that joyofbaking.com added a video to their pie crust recipe.  I'm a visual person, and this could help me a lot!

So I watched it here last Saturday night.  I wasn't sure if I was really going to try it out.  But then I woke up Sunday morning and I was ready to go for it that day!

Dough ball before rolling out

After the crust rested for an hour in the refridgerator, I rolled it out and by the mercy of God, it was big enough and didn't crumble apart!  I transferred it to my 9" Pyrex pie dish and put it back in the fridge until I had time to make the pie filling.  It is good to let it get nice and cold because it will bake better, too.



Ingredients!

I decided to make Libby's classic pumpkin pie recipe.  Find it here - or just go off of the can!  The big can makes two pies, and the small 15 oz. can makes one pie.  Thie time around, I made just one pie.

For years, I've used pumpkin pie spice, but I decided that since I had all the spices on hand, I would do it the right way!  Here it is, step-by-step.  Pumpkin pie is one of the easiest pies you can make.

Step One: MIX sugar, cinnamon, salt, ginger and cloves in small bowl.

Step Two: Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.

Step Three: Gradually stir in evaporated milk.

 Step Four: Pour into Pie Shell

Step Five: BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Sprinkle with nutmeg and/or cinnamon for an extra-special touch.)




First piece!

 

The result was a perfect pie!  I know that sounds conceited, but it really was the best pie I have ever made.  The first piece came out perfectly clean, with no part of the crust sticking to the pan, which never happens.  I was so excited that I did a happy dance!  My husband didn't have any the first night because I didn't have any whipped cream, but he had some the next night.  He loved it just as much as I did, which made me so proud. 

And how does the crust taste?  I liken it to a sweet, crunchy shortbread cookie.  It is so much better than anything you can buy in the freezer section of the grocery store.  It wasn't mushy at all like those can sometimes get after baking.  Plus, since I baked it in my glass pie dish, it baked so beautifully and evenly. I hope that I can make it sometime again soon! I can definitely work on my pie crust technique. :-)

Sources:

Pie Crust Recipe: http://www.joyofbaking.com/PieCrust.html

Pumpkin Pie: http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx


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BeatlesFreak

Beyond Greatness: The Dairy Queen Pumpkin Pie Blizzard

The Pumpkin Pie Blizzard: an annual tradition that I look forward to every year.

People seem surprised every time I tell them I am in love with Dairy Queen's Pumpkin Pie Blizzard.  I don't think enough people know about it.  And then there are the people who know about it, but never want to try it.  I would also go as far as to say that people need to open their minds and their taste buds -- Blizzard treats aren't only for chocolate and candy.  The fruit ones are often the best, in my opinion!  Banana Cream Pie Blizzards are also a favorite of mine -- and also the Chocolate Covered Strawberry.

DQ describes PPB as "pumpkin pie blended with vanilla soft serve, topped with whipped topping and nutmeg:"


Dairy Queen promotional image


Doesn't that sound perfect, fellow pumpkinites?

Since my Dairy Queen closes at the end of September, they always seem to have it early. I remember getting it last year, right after the baby was born.  It was such a treat to have a week after having a baby!  It really made my day, and I told the girl that!

This year, I've already had one, and this past Friday night I had what was probably my last Blizzard of the year.  At an embarassing amount of calories, Blizzards aren't something that I give myself often.  A Blizzard Treat really is a TREAT for me.

Mine looked a bit different from the picture above:

I had asked my husband to get me a small, but he got me a medium.  I guess you only live once, right?

This thing is amazing -- it is basically like frozen pumpkin pie.  What I really wish is that there were more broken up pieces of pie crust inside.  It could have also used more pumpkin.  I've had ones in the past that were out of this world!  This one didn't live up to my expectations, but it was still really good.  Try one as soon as it is available!  It is usually the October Blizzard of the Month.  Be brave! You can get chocolate next time!



Lil' Snoopy wants a taste.

Conclusion:  There are lots of pumpkin flavored treats out this time of year, and of all the pumpkin treats, this one is right near the top!

INTRO

On the way home from work yesterday, I got an idea.  I don't know how great of an idea, but an idea nevertheless.  I recently discovered Velveteen Baker, written by a lovely woman who is OBSESSED with all-things red velvet cake.  She tries all sorts of recipes and takes on the subject.  This is already what I do/have done with all-things pumpkin every year.

So that got me thinking.  What if I chronicled my exploits in a blog?  Every week or so, I can write about my new pumpkin recipes or treats that I have tried.

I was always scared of starting a blog for the following reasons:

1. What if no one reads it?  Then what is the point?
2. You have to keep up with a blog!  A blog with no posts quickly loses readers and interest.

But, why not try?  Even if it forever gets lost in the waste land that is the Internet, at least it is writing practice.  I love to write and it usually doesn't go further than ads at work and my occasional diary entry.  Oh, and one or two (or more) status updates on Facebook.   This is much better.  I think I will start with a pumpkin pie Blizzard review from Dairy Queen tomorrow.  See you then!

Sincerely,
BeatlesFreak

About Me:
I am a twenty-something mother of one and wife of one.  I am obsessed with baking, eating other people's baking, but I also love to sew, draw, and write.  I also have an unhealthy addiction to reading blogs.  I work in advertising, which takes up most of my time.  In 2007, I graduated from Cabrini College with a degree in English.  I come from a pretty large Italian family that just seems to keep growing and growing.