This pie, from Joanne Chang’s Flour cookbook, was a bit of an enigma. Tasters thought the crust (which is enriched with egg and fully blind-baked, unlike all of the others) was only slightly better than average, but gave the custard top marks for pumpkin flavor and fourth place for texture. However, tasters thought that the custard was too sweet and rated it poorly on spiciness (both common complaints with Joanne Chang’s recipes).