Deep Dish Sweet Pumpkin Pie
Ready To Eat
Freezer Friendly
In South Los Angeles, the 27th Street Bakery Shop has turned out homemade pies since 1956 — and this extra-deep-dish 9-inch pie brings two Southern legends together at last. Creamy sweet potatoes and pumpkin meet cinnamon, nutmeg, and a hint of vanilla, all poured into a buttery, hand-rolled crust and baked golden and silky-smooth. It’s the kind of pie that tastes like Sunday supper at Grandma’s table — sweet, spiced, and built to serve eight.
This package serves 8-10 people and includes a 9" Deep Dish Sweet Pumpkin Pie
- Pie ships fresh with ice packs.
- Upon arrival, store at room temperature for up to 3 days, in the refrigerator for up to 7 days or in the freezer for up to 1 month.
- Store leftovers in the refrigerator.
To Serve
- Pie will cut more easily if chilled in the refrigerator for 1-2 hours before serving.
- From frozen, allow pie to thaw at room temperature for 5 to 6 hours.
- Tip: serve by warming pie in oven for 45 minutes preheated at 300 degrees.
- Sweet Pumpkin Pie – Pumpkin, Yams, Sugar, Whole Milk, Evaporated Milk, Eggs, Margarine, Flour, Shortening, Salt, Spice, Vanilla. Contains: Milk, Eggs, Wheat.
Made in a facility that also processes – Tree Nuts (Pecans)
LA's Legendary Sweet Potato Pie Since 1930
On TV: Featured on Food Network's The Best Thing I Ever Ate and Bake or Break, plus news segments on KCAL 9, ABC, NBC, and CBS.
In Print: Covered by the Los Angeles Times and LA Weekly.
Local & Cultural Recognition: Spotlighted on LA This Week and in PBS SoCal's Exploring Black History Los Angeles, celebrating the bakery's place in the history of LA's Central Avenue.
LA's Legendary Sweet Potato Pie Since 1930
For nearly a century, the same family has been baking the legendary sweet potato pie that put 27th Street Bakery Shop on the map, ever since Harry Patterson and his wife Sadie founded their business on Central Avenue in the 1930s, in the heart of what was then the center of Black life in Los Angeles. In 1956 they converted the restaurant into a specialty pie shop, baking the homemade sweet potato pies, fruit pies, and cakes that made the bakery a household name. The recipe still carries a secret blend of spices and, to this day, only Louisiana-grown sweet potatoes, just as grandpa Harry insisted.
When the Pattersons retired in 1980, their daughter Alberta Cravin and grandson Gregory Spann stepped in, and today the third generation keeps the legacy alive. Now the largest provider of sweet potato pies on the West Coast and a true Eastside landmark, 27th Street Bakery tastes like a little slice of mama's cooking no matter how far from home you are, and it ships nationwide on Goldbelly.
