Though I question the addition of corn syrup and dextrose over just plain sugar, the ingredients list looks impressively simple. It’s apparently based on Amanda Smith’s Original recipe from a century ago. This Pie also tastes homemade; you have to bake it yourself; for whatever that’s worth.
The flavor isn’t what you might expect if you’re used to eating sweet potato; Pumpkin Pie isn’t quite on the same level; and follow the bit on the box about it being “best when freshly baked”. It actually tastes significantly better when you wait for it to fully cool and thicken in the fridge.
my rating : 4 of 5
