How Ya Doin’, Pumpkin?

“The pumpkin pie at Urth Caffe makes me weak in the knees,” says amandine. “Consistency–perfect. Creamy, lump free, not too heavy. Holds up to a fork but isn’t jello-hard. Flavor–great balance between pumpkin and spice. Not too subtle, not overwhelming. Crust–heavenly. Thick, crumbly crumb crust with a nice rich molasses-y flavor.” It’s served by the slice with fresh whipped cream, and they’re taking orders for whole pies.

The Filling Station is a longtime hound favorite for pumpkin pies, and you won’t have to worry about whether you’ll get a slice–they’re huge. Drawback: Orange is way out of the way for metro Los Angeles dwellers.

Josie restaurant has excellent pumpkin pie and pumpkin cake, says David Kahn. The pie isn’t as large as the Filling Station’s (few are), and it’s more expensive (being from Josie).

Union Bakery has a great pumpkin pie, says Maria C.

L’Artiste Patisserie makes pumpkin pie and a chocolate pumpkin tart that’s quite tasty, says chocolatelover. They’re also got eggnog cake with cream cheese frosting for the holidays.

For something a bit more upscale than the average pumpkin pie, try Susina’s pumpkin mousse tart, says Food Good.

Europane has pumpkin squares that are incredibly light, custardy, and delicious. They are taking orders for holiday pies.