Pumpkin Pie-Off

I made a pumpkin pie for a party last weekend but completely neglected to note anything about it (it wasn't an incredible feat of baking, I used a frozen crust and the recipe off the Libby's can... can't mess with a classic).  However, today at work we have two: one from Flour and one from Domenic and Anthony's in Norwood.  The D&A pie was purchased through Community Servings' Pie in the Sky program, where area bakeries donate Thanksgiving pies that are then purchased by anyone for $25, with proceeds going to Community Servings' programs (delivering meals to the terminally ill).  Great cause, great pies.

On to the battle...

Domenic and Anthony's on the left, Flour's on the right

Domenic and Anthony's was good, if a little overcooked.  Not an overly remarkable crust, but nothing wrong with it.

Not surprisingly, Flour stood out, even if this one was a little undercooked.  Superior filling -- more pumpkiny, better spices, though a little mushy -- and a flaky crust that would have been even better had it been given the time to crisp up a bit more.

Overall, both a little disappointing, but I suppose it's not too surprising given that I'm sure both of the bakeries bake hundreds of them for pickup today.  I say make your own, even if you outsource the crust.