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Long before they flavored your latte and practically every fall-themed food and drink item imaginable, pumpkin and spice combined to make pie. This centuries-old mashup of New World produce and Old World baking became the quintessential Thanksgiving dessert for a reason, as it symbolizes America's contentious, colonial history in the sweetest, most delicious way possible.
Here's how each store-bought pie stacked up, ranked in descending order from my least favorite to the absolute tastiest slice. Shake up your favorite whipped-topping spray can and dig right in. The taste: Heavily spiced with an unremarkably bland crust. Both of my tasters were turned off by the strong level of nutmeg, in particular, which overwhelmed the pie's other flavors. 'The spice really killed it,' one friend noted. 'I didn't want to eat a spoonful of nutmeg—I wanted pumpkin pie.'
The taste: Sweeter, far less spicy, and much lighter than its rival from the other warehouse club. The actual pumpkin flavor was more pronounced in this version, though one taster noted 'some kind of oily substance,' which she described as 'a little off-putting.' Both tasters liked this crust better than the rest, describing it as flaky, but not too much, crunchy yet soft, and not too dry, either.
The taste: Perfectly balanced. The flavor was a little sweet and a little spicy in equal measure, with an appealing soft and supple texture. 'It had spicy notes, but also a nice pumpkin flavor,' noted one taster, who actually declared the Whole Foods pie his overall favorite. My other friend, though, found the crust to be too crumbly. The soft, flaky rim sort of reminded me of shortbread or a sugar cookie.
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