pumpkin pie

“Fall” In Love: With Pumpkin Pie (Or Something Like It)

Published on November 16, 2015January 25, 2016 by The Crimson CraveLeave a comment

by Angela Yi ’19

This week, I had a desperate desire to have a fall classic: the pumpkin pie. I like to think of pumpkin pie as the taste of fall. Its sweet taste packed in a squishy orange gloop of heavenliness evokes the sensation of autumn. As I walked through the changing trees and piles of fallen leaves in Harvard Yard, my cravings for some pumpkin pie only grew. And so, I got out my phone, and – like a true foodie – immediately searched “best pumpkin pie” on my trusty Yelp app.

The first pastry shop, Petsi Pies, listed on Yelp looked very promising. It had 4/5 stars out of 234 reviews, and the ones specifically on the pumpkin pie were positive. Best of all, it was only an eight-minute walk away. Unfortunately, Petsi Pies closes at 6:00PM, and my schedule for this week didn’t allow me to leave Lamont (AKA the Pit of Despair) until much later.

Lamont pumpkin pie. Not the best, but enough to satisfy cravings for a night.

And so, despondent, I went out for a brief walk around Harvard Square and – lo and behold! – I saw that Pinkberry had new seasonal flavors out that included pumpkin pie. I’d never had a pumpkin pie-flavored froyo before, but I was desperate so I entered the store and had the pumpkin pie frozen yogurt for the first time.

I was pleasantly surprised. I’d feared the worst – that it would taste like a pale, cold imitation of my favorite fall dessert – but it actually wasn’t that bad. In fact, it was a nice blend of the best things about froyo and pumpkin pie.

Pinkberry’s pumpkin pie froyo with toasted almonds and milk chocolate crunch toppings.

My cravings were sufficiently satisfied that night, and I learned to not be afraid to try new things. But next week, I’m looking forward to having a huge slice of some delicious, resplendent, and simply amazing gloop of heavenly wonder.

2015 Boston Vegetarian Food Festival

Published on October 26, 2015October 26, 2015 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

Up, up, up we went, emerging from the bowels of the Roxbury Crossing T station. A brisk wind greeted us as we stepped into the cloudy sunlight. Across the street, the Reggie Lewis Athletic Center beckoned; a steady stream of people was already flowing through its doors. My parents and I hastened to follow.

In front of the athletic center, enthusiastic volunteers offered Bernie Sanders campaign material, but failed to distract us from our mission: eating at the Boston Vegetarian Food Festival. The front doors opened into a cramped lobby, which led to a narrow hallway, which led to another set of doors, which opened –

And revealed an large, open gymnasium, brightly lit, teeming with people and booths and vegetarian delicacies. The energy of the room was palpable. Some people walked through the aisles of booths like birds of prey, primed to swoop in on a free sample at any moment. Others meandered through the room in a more relaxed fashion, munching on things that they had bought from vendors.

I grinned and looked to my parents. We plunged into the chaos.

At first, I stalked the booths in a predatory fashion, darting through gaps in the crowd to grab free samples. Cashew butter. A dairy-free ice cream bar made of coconut milk. Hummus. Pumpkin pie peanut butter. Barbecue-flavored “hamburger meat” made of jackfruit. The variety of foods astonished me. As an omnivore, I never before realized how ingenious people can be when creating vegetarian foods.

Gradually, as my hunger abated, I also began to focus on booths that exhibited non-food items. One table displayed children’s books that explained vegetarianism in a fun, kid-friendly way. Another table featured hand-made body products, including brightly colored soaps and fragrant balms.

My parents and I had to leave after half an hour, but I could have stayed for the entire day. Yes, the free samples were amazing. But more importantly, I gained a much deeper knowledge of vegetarianism, something that I hadn’t previously given much thought to.

We walked back to the T station, stomachs full and mouths smiling.

The Proof Is In The Pie

Published on October 19, 2015January 25, 2016 by The Crimson Crave2 Comments

by Landy Erlick ’19

Petsi Pies is a hidden Cambridge oasis tucked behind a residential street. With four locations in Massachusetts, the establishment clearly knows what it’s doing since opening in 2003. From eponymous pies and baked goods to spicy soups and flavorful sandwiches, Petsi is much more than a café.

There’s a decent amount of coffee choices, and most customers sip a cup while typing away on their laptops thanks to free wifi. I ventured in around 2pm, and every table was filled, explaining why the display case was looking a little desolate compared to the cornucopia of pies and treats it usually contains before lunchtime. Learn from my mistake – get there early, get a seat, get pie!

If you have a favorite filling or are looking to take a whole pie to go, you’re better off placing an order over the phone. Daily selections vary, but everything is freshly baked. Possible choices include a classic apple, cherry crumb, chocolate cream, blueberry, Mississippi mud, brown butter pecan, pumpkin, and more.

I selected the delectably messy mixed berry with a crumb topping. And here’s another tip: have them heat a slice up for you. Now that it’s getting colder, there’s nothing better than a warm, gooey treat, and this slice of berry pie did not disappoint. The texture was chunky enough to know it was made with fresh fruit, but soft enough to let it melt in your mouth. Plus, the crumb has a nice cinnamon kick to complement the hint of sour from the blackberry and sweet from the blueberry.

Needless to say, I understand the crowds, and I am all for keeping Petsi a secret spot. The more pie for us, the better! Be careful how often you frequent the café, though. It may be tasty, but my slice was $5.

It was worth it as a special treat, but maybe not as an everyday dessert.

If you’re looking for a change of pace from dining hall cookies, grab a cup of warm coffee, a plateful of pie, and relax in the bustling ambiance of Petsi’s.

“Fall” In Love: With Everything Pumpkin

Published on October 19, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

When I was four, pumpkin was my least favorite vegetable. It has since become one of the best; a seasonal flavor I can’t pass up. Pumpkin chai latte, pumpkin spice, and the classic pumpkin pie – I can eat those all day long. So this weekend, I made it my mission to go to three different eateries and try out their pumpkin-themed desserts.

Every day is J.P. Licks Day. Above is a waffle cone with pumpkin custard and white coffee chunk.

My first stop was, of course, at J.P. Licks. Its location right across from the Yard is both a blessing and a curse; whenever I want ice cream, I don’t have to walk far to get some, but its closeness always tempts me every day.

I had a small in a waffle cone of two of J.P. Licks’ Flavors of the Month: pumpkin custard and white coffee chunk. The white coffee chunk was a delicious blend of coffee and chocolate – two things that I can never resist. The pumpkin custard was good, but I felt like the pumpkin flavor wasn’t strong enough.

Then, I walked over to Tealuxe to have some fall-themed tea and tea cake. I had the chaider, a blend of hot apple cider and cinnamon chai. It definitely warmed me up from the cold weather outside. But, I saved my Pumpkin Tea Cake to eat at my next stop:

Also located at 0 Brattle St., Sweet has simply amazing cupcakes that everyone should try.

Sweet, a cozy bakery filled with some of the best cupcakes I’ve ever had, ended my day on a high note. They had a nice variety of fall-themed desserts, and at least three different kinds of pumpkin flavored cupcakes. I ordered the pumpkin pie cupcake, and relished every bite of it.

Tealuxe’s Chaider and Pumpkin Tea Cake & Sweet’s Pumpkin Pie cupcake.

The pumpkin is one of fall’s greatest classic flavors, and my mission to find delicious pumpkin-flavored desserts clearly demonstrates why it remains popular season after season.