You’ve seen the videos. You remember the high notes James Wright Chanel hit back in 2015 that basically turned a grocery store dessert into a national phenomenon. But here is the thing: everyone talks about the sweet potato pie. It's the legend. It's the "OG." Yet, when the leaves start turning and people flood the Walmart bakery aisles, there is a secondary frenzy that often gets lumped into the same bucket—the Patti LaBelle pumpkin pie.
People genuinely get confused. Is it a sweet potato pie? Is it a pumpkin pie? Does Patti even do pumpkin?
The answer is a loud, soulful yes. But if you walk into it expecting the exact same flavor profile as her world-famous sweet potato version, you’re going to be surprised. Not necessarily disappointed, but definitely surprised.
The Identity Crisis: Is it Pumpkin or Sweet Potato?
Honestly, the biggest hurdle for the Patti LaBelle pumpkin pie is its own sibling. The sweet potato pie is so iconic—selling at one point at a rate of one pie per second—that many shoppers grab the orange box assuming it’s the same thing.
They aren't the same. Not even close.
Pumpkin pie, by nature, is a custard. It’s smoother, leaner, and relies heavily on a specific blend of "warm" spices like cloves and ginger to carry the weight. Sweet potato pie is starchy. It’s dense. It’s got that "heavy" soul food feel that sticks to your ribs.
Patti’s pumpkin version tries to bridge that gap. While most store-bought pumpkin pies feel like a jiggly gelatinous mess, hers has a bit more "meat" to it. It’s creamy, sure, but it doesn't feel like you're eating orange-colored air.
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Why the Patti LaBelle Pumpkin Pie Actually Works
Most people buy it because of the name. Let's be real. You see "Patti’s Good Life" and you think of quality. But the technical reason this pie stays on the shelves—and doesn't just disappear after the viral hype died down—is the crust.
- The Shortening Factor: Unlike some high-end pies that use all butter, Patti’s brand uses a butter-flavored vegetable shortening. Purists might roll their eyes, but shortening is why that crust stays flaky even after sitting in a cardboard box for three days.
- The Spice Balance: It’s heavy on the nutmeg. If you don't like nutmeg, stay away. But if you like that aromatic, slightly woody kick, it’s a winner.
- The "Not-Too-Sweet" Profile: Surprisingly, some reviewers find the pumpkin version less cloying than the sweet potato one. It’s more balanced.
What Really Happened with the Sales Craze?
It wasn't just a fluke. When Walmart realized they had a hit on their hands, they didn't just stop at one pie. They built an empire. The Patti LaBelle pumpkin pie was part of a strategic rollout that included peach cobbler, bread pudding, and even greens.
But there’s a dark side to being this popular.
Because these pies are shelf-stable (meaning they sit on the floor, not in the fridge), the texture can be a gamble. I’ve seen some people complain that their pie arrived "soggy" or that the crust felt "like an auto garage floor." That’s a real quote from a disgruntled Walmart reviewer, by the way.
The reality is that mass-produced pies are at the mercy of the supply chain. If a pie sits in a hot truck too long, the moisture from the pumpkin filling seeps into that shortening-heavy crust. Then you get the "soggy bottom" that would make Paul Hollywood weep.
How to Save a Store-Bought Pie
If you’ve picked up a Patti LaBelle pumpkin pie and it feels a little limp, don't throw it out. You’ve got to doctor it.
First, never eat it straight out of the box at room temperature. That’s amateur hour. Put that thing in a $350^\circ\text{F}$ oven for about 10 minutes. It crisps the edges and sets the custard.
Second, the "Patti Pointer" is always about the toppings. A lot of people swear by a thin layer of melted marshmallows on top, almost like a sweet potato casserole. It sounds crazy for a pumpkin pie, but the sugar hit compensates for the earthiness of the pumpkin.
The Nutritious (or Not) Truth
Let’s be honest with ourselves for a second. Nobody is eating this for their health.
The ingredient list is a mile long. We're talking enriched wheat flour, palm oil, corn syrup, and a host of preservatives like potassium sorbate to keep it from molding on the shelf.
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- Sugar content: It’s high. If you’re a "borderline diabetic," as one reviewer noted after feeling "jittery" post-slice, you need to be careful.
- Fat content: The shortening and oils make this a calorie bomb.
- Real Pumpkin: Yes, it uses real pumpkin puree, not just "squash" (which is what’s in a lot of canned pumpkin, fun fact).
Comparison: Patti vs. The World
How does it stack up against the $30 artisan pies or the $8 Costco behemoths?
| Feature | Patti LaBelle Pumpkin Pie | Typical Grocery Store Pie |
|---|---|---|
| Crust | Flaky, shortening-based, very salty-sweet. | Often bland, tough, or "doughy." |
| Texture | Dense custard, almost starchy. | Smooth, sometimes "slimy" or loose. |
| Spice Level | High nutmeg/cinnamon. | Usually mild and generic. |
| Price | Usually around $4-$6. | Varies, but often similar. |
The Costco pie is bigger. It’s a weapon. You could use it as a shield in a medieval battle. But Patti’s pie has more character. It tastes like someone actually thought about the spice levels rather than just dumping a "pumpkin spice" pre-mix into a vat of orange goo.
Common Misconceptions You Should Ignore
You’ll hear people say that Patti LaBelle doesn't even taste her own products. That's a common cynical take on celebrity brands. However, the backstory of "Patti's Good Life" is actually pretty involved. These recipes are based on her own family traditions—the stuff she used to make in her own kitchen before she was "Lady Marmalade."
Another myth? That the pumpkin pie is just the sweet potato pie recipe with a different vegetable.
Try them side-by-side. The pumpkin pie has a distinct ginger and clove undertone that the sweet potato version lacks. The sweet potato pie relies on the natural creaminess of the tuber, whereas the pumpkin pie needs the eggs and milk to provide the structure.
Actionable Steps for Your Next Holiday Feast
If you're planning to serve a Patti LaBelle pumpkin pie, do these three things to make it look like you actually tried:
- The "Pre-Heat" Trick: As mentioned, 10 minutes at $350^\circ\text{F}$. It changes the molecular structure of the crust from "cardboard" to "pastry."
- Whipped Cream is Not Optional: But don't use the stuff from a can. Whisk some heavy cream with a teaspoon of vanilla and a tablespoon of powdered sugar. The fresh fat cuts through the sugar of the pie.
- The Presentation: Take it out of the aluminum tin. Seriously. Slide a spatula under it, move it to a ceramic pie dish, and suddenly it’s "homemade."
Ultimately, the Patti LaBelle pumpkin pie is a testament to the power of a brand that actually delivers. It’s not a gourmet, farm-to-table experience. It’s a $6 pie from Walmart. But for $6, it’s arguably the most soulful thing you can find in the frozen or bakery section.
Next time you're at the store and the sweet potato pies are sold out—which they usually are—don't sleep on the pumpkin. It’s got enough of Patti’s spirit to hold its own on any Thanksgiving table.
Check the "sell-by" date carefully. Since these are shelf-stable, stores sometimes leave them out longer than they should. Grab the one from the back of the stack. It’s usually fresher and hasn't been poked by ten other shoppers wondering if it’s the viral one from the video.