Chef Kevin Funk joined us for a lighthearted battle of pies, comparing his family's beloved pumpkin pie recipe to a store-bought version. With Thanksgiving weekend at hand, we wanted to see if home-baked love could beat mass production.
Funk's pie, featuring chiffon filling and crust recipes passed down from both his grandmothers, brought nostalgia and elegance to the table. "My grandma Thiessen did the crust, and my grandma Funk had the chiffon interior," he revealed, adding that his mom now makes the pie.
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While doing a blindfolded taste test, Ty Hildebrand of our Golden West team praised Funk's pie for its lighter, more nuanced flavors, noting, "The first one is subtle, a lot fluffier." In contrast, the store-bought pie was heavier, with overpowering spices. "Number one wins every time," declared Hildebrand, confidently picking Funk’s family pie as the favorite.
While the store-bought option had convenience, it couldn't top the nostalgic touch of grandma’s recipe, proving that some traditions just taste better. Chef Funk humbly shared, “I grew up with that, so it’s what I always fall back to."
Pumpkin pie season has never been sweeter, especially with family recipes in the mix!