No one evaluated this pie, unfortunately. It was baked by Jason Miller using a Cook’s Illustrated recipe from 2008, but the custard was insufficiently cooked (which may have scared off some potential tasters). I personally thought it was pretty good, but no better than several of the other pies. This recipe calls for (canned) candied yams in addition to the pumpkin purée to give the custard extra body and pumpkiny color.