CURRENTLY SERVING:

A mid-afternoon trip to the Fishtown Auxiliary For Obese Children just revealed that — holy hell, how the time flies — the Tastykake Pumpkin Pies are back for the fall. Now, we don’t know how you feel about Tastykake pies in general, as the consensus seems to be generally split between “Oh, that’s naszt-ty” and “Whatever, I’ll eat anything!” But we encourage you to set aside any pre-judgements, for the TKPP resides in a class of its own. Delicious, factory-processed pumpkin pie filling (which is oddly much more tasty than any actual, natural pumpkin product you could make) is encased in a flaky shell-crust. The size is just right, the texture is better than anything this side of Taco Bell, and it suggests fall every bit as much as the early work of Wes Anderson. Don’t believe us? Try this: Heat one of these buggers up in a toaster oven for a few minutes. Plate and serve with two scoops of vanilla ice cream. Serve for two. Ahh, autumn. It’s like you’re in my belly already. Actually, that’s the 2.5 grams of transfat. But whatever, I’ll take it.