Taste test: deep-fried pumpkin pie

If this year's Fair has taught me anything, it's to appreciate the broad meaning of the word pie.

I keep thinking that a pie is a traditional round thing from which wedge shaped servings are cut, suitable for appearing on a Thanksgiving plate, hopefully made of sweet potato or possibly lemon.

The Texas Fried Frito Pie looks more like a chicken nugget. Meanwhile, the deep-fried pumpkin pie, available at the Gobblin Gourmet near Dorton Arena, has almost the shape of a Dolly Madison or other snack pie, but is much tastier and is covered with a generous amount of powdered sugar. The deep-fried pumpkin pie cost me $3.

When I cut the pie open to take pictures I was a little worried; there was a lot of batter to get through to find the pumpkin filling (and it was only slightly warm -- I wonder if the pie didn't cook quite enough.) Once the pictures were taken and I could start eating, I stopped worrying.

Yes, there is a lot of dough in this pie. But wow, the pumpkin filling was way tasty. Not too sweet, with plenty of spices. A mess to eat with your fingers (get a fork) but delicious.