A Four & Twenty Blackbirds classic, the best pumpkin pie you could possibly bring to your feast! The addition of brown sugar butterscotch takes this pumpkin pie to another level.
Brooklyn, NY
Four & Twenty Blackbirds pie bakery was founded in Brooklyn in 2009 by sisters and pie makers Melissa Elsen and Emily Elsen. Their business is focused on making pies in a truly handmade way, using seasonal and fresh ingredients sourced from local orchards. The care that goes into their homemade pies is demonstrated in the unique and outstanding flavor, unlike any other in New York City. The sisters started the custom pie business out of an apartment in Crown Heights, until opening their first brick and mortar in Gowanus in 2009.
These pies arrive fully baked and ready to cut and serve right out of the box. Most pies are best at room temperature, but should you prefer yours warm, 8 - 12 minutes in a preheated 350F oven should do the trick. We do not suggest a microwave which can make the crust tough. Pies, well wrapped, are good in the refrigerator for 5 days and in the freezer for 6 months.
Filling: Pure Pumpkin, granulated sugar, cinnamon, ginger, evaporated milk (milk, dipotassium phosphate, carrageenan, dextrose, vitamin D3), pasture-raised eggs. Crust: Pika's Farm Table Crust (Pastry Flour, Unsalted Butter, Water, Salt)