Thread: canned pumpkin: Libby's vs One Pie

Jean B.

>Out of fairness to Libby's, I feel I should
> make this post. Some years ago, I am
> pretty sure I posted here about using
> Libby's canned pumpkin as vs. my usual
> beloved One Pie Pumpkin. I was
> appalled to see how runny the Libby's
> pumpkin was compared to the One Pie
> that I always used. I now have a
> stockpile of One Pie Pumpkin and must
> assume that the oldest cans were from
> later in the same season that I bought
> the Libby's product. MUCH to my
> dismay, the pumpkin in that can (packed
> in 2008) was very watery!

>*I was most negatively surprised. (I
> compensated by cutting back on the
> liquid in the pie and adding more of the
> (also watery) sweet potato puree that I
> had started using to compensate for the
> missing ounce of pumpkin.

I've never heard of the One Pie brand of pumpkin, so apparently it isn't
something the stores in Alaska carry. I've always bought Libby's and
guess I'm lucky, as have never found it to be watery. I also use just
the 15 oz. can and my pies are no different in texture than they ever
were with 1 oz. less in the can. I dislike a soft "mushy" pumpkin
pie...like them firm but custardy and quite spicy. Besides the usual
spice, I always add generous dashes of pumpkin pie spice to achieve the
spice level I like.

I am very "picky" when it comes to pumpkin pie and am always
disappointed in commercial, or the homemade ones I've tasted...except
for mine, but everybody probably feels that way about their own. <)

Judy

On Fri, 25 Nov 2011 14:26:14 -0500, "Jean B." <[email protected]> wrote:

> Out of fairness to Libby's, I feel I should make this post. Some
> years ago, I am pretty sure I posted here about using Libby's
> canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
> appalled to see how runny the Libby's pumpkin was compared to the
> One Pie that I always used. I now have a stockpile of One Pie
> Pumpkin and must assume that the oldest cans were from later in
> the same season that I bought the Libby's product. MUCH to my
> dismay, the pumpkin in that can (packed in 2008) was very watery!
> I was most negatively surprised. (I compensated by cutting back
> on the liquid in the pie and adding more of the (also watery)
> sweet potato puree that I had started using to compensate for the
> missing ounce of pumpkin. BUT, because of my cold and inability
> to taste and smell things, I have no idea how the pie came out.
> It did seem a bit less solid when I cut it, but that may have
> merely been my imagination.
>
> I also will mention that I was looking at the One Pie label and
> saw there was cornstarch in the product. I am wondering when that
> came to pass. Does anyone have really old cans to look at? Also
> I could swear that the older (pre-1998) labels stated "solid
> pack". The labels on all of my cans lack that designation. I
> guess I'm going to have to cook the primary ingredient myself the
> next time.

Regular grocery stores here don't have any choice other than Libby's.
The only time I would call the pumpkin runny is if I buy the big can
of pumpkin "filling" with seasonings in it that's meant to make only
one pie... that one pours out. The regular can of pumpkin has to be
scooped out with a rubber spatula.

--
Food is an important part of a balanced diet.

On 11/25/11 5:02 PM, sf wrote:

>
> Regular grocery stores here don't have any choice other than Libby's.
> The only time I would call the pumpkin runny is if I buy the big can
> of pumpkin "filling" with seasonings in it that's meant to make only
> one pie... that one pours out. The regular can of pumpkin has to be
> scooped out with a rubber spatula.
>

Yeah, that's been my experience also. I never buy the "pumpkin pie
filling" cans but rather the plain cans of Libby's pumpkin. Never water
in my life. Love a nice spicy pie so I always use the Libby's recipe but
add more of each spice. Lovely stuff!

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 25 Nov 2011 14:26:14 -0500, "Jean B." <[email protected]> wrote:
>
>> Out of fairness to Libby's, I feel I should make this post. Some
>> years ago, I am pretty sure I posted here about using Libby's
>> canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
>> appalled to see how runny the Libby's pumpkin was compared to the
>> One Pie that I always used. I now have a stockpile of One Pie
>> Pumpkin and must assume that the oldest cans were from later in
>> the same season that I bought the Libby's product. MUCH to my
>> dismay, the pumpkin in that can (packed in 2008) was very watery!
>> I was most negatively surprised. (I compensated by cutting back
>> on the liquid in the pie and adding more of the (also watery)
>> sweet potato puree that I had started using to compensate for the
>> missing ounce of pumpkin. BUT, because of my cold and inability
>> to taste and smell things, I have no idea how the pie came out.
>> It did seem a bit less solid when I cut it, but that may have
>> merely been my imagination.
>>
>> I also will mention that I was looking at the One Pie label and
>> saw there was cornstarch in the product. I am wondering when that
>> came to pass. Does anyone have really old cans to look at? Also
>> I could swear that the older (pre-1998) labels stated "solid
>> pack". The labels on all of my cans lack that designation. I
>> guess I'm going to have to cook the primary ingredient myself the
>> next time.
>
> Regular grocery stores here don't have any choice other than Libby's.
> The only time I would call the pumpkin runny is if I buy the big can
> of pumpkin "filling" with seasonings in it that's meant to make only
> one pie... that one pours out. The regular can of pumpkin has to be
> scooped out with a rubber spatula.
>
> --
Yep, the regular can of Libby's pumpkin is solid pack and has to be scooped
out of the can. I've never heard of One Pie but then again I've never
looked for it since I don't bake pie I use canned pumpkin to make soup
from time to time and definitely don't want pie spices in it. LOL I know
it's older than 2007. The label lists the ingredients as "pumpkin".

The only reason I can think that Jean's pie filling now says it contains
cornstarch is they knew it needed a thickener. Don't you hate when they
change something you've been using for years?

Jill

On 25/11/2011 3:58 PM, Judy Haffner wrote:

>
> I am very "picky" when it comes to pumpkin pie and am always
> disappointed in commercial, or the homemade ones I've tasted...except
> for mine, but everybody probably feels that way about their own.<)
>


To tell you the truth, as picky as I am about pies, pumpkin pie is
probably the one pie where IMO it makes very little difference. Form
the very best pumpkin pie to the cheapest commercial product, it is the
one variety of pie where the end result varies the least. There is a
world of difference between a fresh sour cherry pie and a commercially
made pie. There is also a huge difference in peach or rhubarb pies, even
apple pies. But pumpkin? ... very small difference.

On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
<[email protected]> wrote:

> There is also a huge difference in peach or rhubarb pies, even
> apple pies. But pumpkin? ... very small difference.

Agreed, re: pumpkin and I've made it several times starting by cooking
the pumpkin.

--
Food is an important part of a balanced diet.

On Fri, 25 Nov 2011 17:15:39 -0500, Goomba <[email protected]>
wrote:

> Yeah, that's been my experience also. I never buy the "pumpkin pie
> filling" cans but rather the plain cans of Libby's pumpkin.

I've grabbed the wrong one by mistake thinking I was picking up a
double sized can of the regular. It's not bad, it's just not what I
wanted.

--
Food is an important part of a balanced diet.

Judy Haffner wrote:
> Jean B.
>
>> Out of fairness to Libby's, I feel I should
>> make this post. Some years ago, I am
>> pretty sure I posted here about using
>> Libby's canned pumpkin as vs. my usual
>> beloved One Pie Pumpkin. I was
>> appalled to see how runny the Libby's
>> pumpkin was compared to the One Pie
>> that I always used. I now have a
>> stockpile of One Pie Pumpkin and must
>> assume that the oldest cans were from
>> later in the same season that I bought
>> the Libby's product. MUCH to my
>> dismay, the pumpkin in that can (packed
>> in 2008) was very watery!
>
>> I was most negatively surprised. (I
>> compensated by cutting back on the
>> liquid in the pie and adding more of the
>> (also watery) sweet potato puree that I
>> had started using to compensate for the
>> missing ounce of pumpkin.
>
> I've never heard of the One Pie brand of pumpkin, so apparently it isn't
> something the stores in Alaska carry. I've always bought Libby's and
> guess I'm lucky, as have never found it to be watery. I also use just
> the 15 oz. can and my pies are no different in texture than they ever
> were with 1 oz. less in the can. I dislike a soft "mushy" pumpkin
> pie...like them firm but custardy and quite spicy. Besides the usual
> spice, I always add generous dashes of pumpkin pie spice to achieve the
> spice level I like.
>
> I am very "picky" when it comes to pumpkin pie and am always
> disappointed in commercial, or the homemade ones I've tasted...except
> for mine, but everybody probably feels that way about their own. <)
>
> Judy
>
I make pumpkin chiffon pie, and I'm also very picky about it. I
went out for a bit after I wrote that message and started thinking
I might also bake that pumpkin if I find another watery can. I am
still unhappy about that cornstarch though. Even though I am a
label reader, it seems not to have occurred to me to read the
ingredients since at least 2008. I would really like to know when
the One Pie folks started adding that. (I did a search and found
nothing relevant.)

--
Jean B.

sf wrote:
> On Fri, 25 Nov 2011 14:26:14 -0500, "Jean B." <[email protected]> wrote:
>
>> Out of fairness to Libby's, I feel I should make this post. Some
>> years ago, I am pretty sure I posted here about using Libby's
>> canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
>> appalled to see how runny the Libby's pumpkin was compared to the
>> One Pie that I always used. I now have a stockpile of One Pie
>> Pumpkin and must assume that the oldest cans were from later in
>> the same season that I bought the Libby's product. MUCH to my
>> dismay, the pumpkin in that can (packed in 2008) was very watery!
>> I was most negatively surprised. (I compensated by cutting back
>> on the liquid in the pie and adding more of the (also watery)
>> sweet potato puree that I had started using to compensate for the
>> missing ounce of pumpkin. BUT, because of my cold and inability
>> to taste and smell things, I have no idea how the pie came out.
>> It did seem a bit less solid when I cut it, but that may have
>> merely been my imagination.
>>
>> I also will mention that I was looking at the One Pie label and
>> saw there was cornstarch in the product. I am wondering when that
>> came to pass. Does anyone have really old cans to look at? Also
>> I could swear that the older (pre-1998) labels stated "solid
>> pack". The labels on all of my cans lack that designation. I
>> guess I'm going to have to cook the primary ingredient myself the
>> next time.
>
> Regular grocery stores here don't have any choice other than Libby's.
> The only time I would call the pumpkin runny is if I buy the big can
> of pumpkin "filling" with seasonings in it that's meant to make only
> one pie... that one pours out. The regular can of pumpkin has to be
> scooped out with a rubber spatula.
>
It must have just been a bad year for Libby's then. Does Libby's
ONLY contain pumpkin? After all these years, I may abandon One
Pie. I might use the cans I have in pumpkin muffins....

--
Jean B.

Goomba wrote:
> On 11/25/11 5:02 PM, sf wrote:
>
>>
>> Regular grocery stores here don't have any choice other than Libby's.
>> The only time I would call the pumpkin runny is if I buy the big can
>> of pumpkin "filling" with seasonings in it that's meant to make only
>> one pie... that one pours out. The regular can of pumpkin has to be
>> scooped out with a rubber spatula.
>>
>
> Yeah, that's been my experience also. I never buy the "pumpkin pie
> filling" cans but rather the plain cans of Libby's pumpkin. Never water
> in my life. Love a nice spicy pie so I always use the Libby's recipe but
> add more of each spice. Lovely stuff!

Well, the year I used Libby's, it was watery. Now I am wondering
whether it was a fluke. I never use the filling either.

I always use lots of spices (those measuring spoons have quite
domed tops--and I started adding some pumpkin pie spice in
addition to my usual individual spices).

--
Jean B.

jmcquown wrote:
>
> "sf" <[email protected]> wrote in message
> news:[email protected]..
>> On Fri, 25 Nov 2011 14:26:14 -0500, "Jean B." <[email protected]> wrote:
>>
>>> Out of fairness to Libby's, I feel I should make this post. Some
>>> years ago, I am pretty sure I posted here about using Libby's
>>> canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
>>> appalled to see how runny the Libby's pumpkin was compared to the
>>> One Pie that I always used. I now have a stockpile of One Pie
>>> Pumpkin and must assume that the oldest cans were from later in
>>> the same season that I bought the Libby's product. MUCH to my
>>> dismay, the pumpkin in that can (packed in 2008) was very watery!
>>> I was most negatively surprised. (I compensated by cutting back
>>> on the liquid in the pie and adding more of the (also watery)
>>> sweet potato puree that I had started using to compensate for the
>>> missing ounce of pumpkin. BUT, because of my cold and inability
>>> to taste and smell things, I have no idea how the pie came out.
>>> It did seem a bit less solid when I cut it, but that may have
>>> merely been my imagination.
>>>
>>> I also will mention that I was looking at the One Pie label and
>>> saw there was cornstarch in the product. I am wondering when that
>>> came to pass. Does anyone have really old cans to look at? Also
>>> I could swear that the older (pre-1998) labels stated "solid
>>> pack". The labels on all of my cans lack that designation. I
>>> guess I'm going to have to cook the primary ingredient myself the
>>> next time.
>>
>> Regular grocery stores here don't have any choice other than Libby's.
>> The only time I would call the pumpkin runny is if I buy the big can
>> of pumpkin "filling" with seasonings in it that's meant to make only
>> one pie... that one pours out. The regular can of pumpkin has to be
>> scooped out with a rubber spatula.
>>
>> --
> Yep, the regular can of Libby's pumpkin is solid pack and has to be
> scooped out of the can. I've never heard of One Pie but then again I've
> never looked for it since I don't bake pie I use canned pumpkin to
> make soup from time to time and definitely don't want pie spices in it.
> LOL I know it's older than 2007. The label lists the ingredients as
> "pumpkin".
>
> The only reason I can think that Jean's pie filling now says it contains
> cornstarch is they knew it needed a thickener. Don't you hate when they
> change something you've been using for years?
>
> Jill

Very odd. The watery Libby's must really have been a fluke
though. The norm with One Pie was that, as you say, one would
have to pry it out of the can--and also add the milk gradually
until it loosened up a bit. It was REALLY solid. This can of One
Pie (and the Libby's I used--I need to go back and see whether I
can find my post and figure out the year it happened) poured out
of the can. Ugh.

--
Jean B.

Dave Smith wrote:
> On 25/11/2011 3:58 PM, Judy Haffner wrote:
>
>>
>> I am very "picky" when it comes to pumpkin pie and am always
>> disappointed in commercial, or the homemade ones I've tasted...except
>> for mine, but everybody probably feels that way about their own.<)
>>
>
>
> To tell you the truth, as picky as I am about pies, pumpkin pie is
> probably the one pie where IMO it makes very little difference. Form
> the very best pumpkin pie to the cheapest commercial product, it is the
> one variety of pie where the end result varies the least. There is a
> world of difference between a fresh sour cherry pie and a commercially
> made pie. There is also a huge difference in peach or rhubarb pies, even
> apple pies. But pumpkin? ... very small difference.
>
>
I don't think so. A watery product produces a less pumpkiny pie.
IMO, anyway. AND I think my filling is a bit less solid than
usual. There was actually a tad of weeping, and I have never seen
that before on the day the pie was made.

--
Jean B.

sf wrote:
> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
> <[email protected]> wrote:
>
>> There is also a huge difference in peach or rhubarb pies, even
>> apple pies. But pumpkin? ... very small difference.
>
> Agreed, re: pumpkin and I've made it several times starting by cooking
> the pumpkin.
>
How did you get it totally smooth? Would a ricer do it?

--
Jean B.

sf wrote:

>I've grabbed the wrong one by mistake
> thinking I was picking up a double sized
> can of the regular. It's not bad, it's just
> not what I wanted.

I'm real careful about which can I grab, as can't stand the pie filling
MIX. One of my best friends made pies out of it one year, but never made
that mistake again..there was a world of difference, IMO.

My mother wouldn't eat pumpkin pie unless it was made from fresh, and
really I couldn't tell the difference, except it was a paler pie...in
color.

I also am one that notices a difference in pumpkin pie, since I'm use to
my own, as most I have had are too soft in texture and too "blah" as far
as the spice level goes. I have a "fine tuned" palate when it comes to
most pies, no matter what flavor they are, but then I think mine are the
best, and none can compare! ;-)

Judy (tooting her own horn-lol!)

On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." <[email protected]> wrote:

> sf wrote:
> > On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
> > <[email protected]> wrote:
> >
> >> There is also a huge difference in peach or rhubarb pies, even
> >> apple pies. But pumpkin? ... very small difference.
> >
> > Agreed, re: pumpkin and I've made it several times starting by cooking
> > the pumpkin.
> >
> How did you get it totally smooth? Would a ricer do it?

I've never had a problem with lumps. I just took an old fashioned
potato masher to it. It drained overnight in a colander to make it
dryer. If I ever did it again, I might bake it after it's smashed and
drained to evaporate as much liquid as possible.

--
Food is an important part of a balanced diet.

sf wrote:
> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." <[email protected]> wrote:
>
>> sf wrote:
>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>> <[email protected]> wrote:
>>>
>>>> There is also a huge difference in peach or rhubarb pies, even
>>>> apple pies. But pumpkin? ... very small difference.
>>> Agreed, re: pumpkin and I've made it several times starting by cooking
>>> the pumpkin.
>>>
>> How did you get it totally smooth? Would a ricer do it?
>
> I've never had a problem with lumps. I just took an old fashioned
> potato masher to it. It drained overnight in a colander to make it
> dryer. If I ever did it again, I might bake it after it's smashed and
> drained to evaporate as much liquid as possible.
>
I am thinking that if I go that route, I will bake or roast the
pumpkin (or other squash), so it doesn't contain any added water.

--
Jean B.

On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." <[email protected]> wrote:

> I am thinking that if I go that route, I will bake or roast the
> pumpkin (or other squash), so it doesn't contain any added water.

Oh, is that what you were getting at? I baked it the first time,
upside down on a rimmed baking sheet to contain the copious amount of
liquid that came out. Then I mashed it and drained overnight, when
even more liquid came out. But I'm thinking one more trip through the
oven isn't a bad idea.

--
Food is an important part of a balanced diet.

On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." <[email protected]> wrote:

>sf wrote:
>> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." <[email protected]> wrote:
>>
>>> sf wrote:
>>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>>> <[email protected]> wrote:
>>>>
>>>>> There is also a huge difference in peach or rhubarb pies, even
>>>>> apple pies. But pumpkin? ... very small difference.
>>>> Agreed, re: pumpkin and I've made it several times starting by cooking
>>>> the pumpkin.
>>>>
>>> How did you get it totally smooth? Would a ricer do it?
>>
>> I've never had a problem with lumps. I just took an old fashioned
>> potato masher to it. It drained overnight in a colander to make it
>> dryer. If I ever did it again, I might bake it after it's smashed and
>> drained to evaporate as much liquid as possible.
>>
>I am thinking that if I go that route, I will bake or roast the
>pumpkin (or other squash), so it doesn't contain any added water.

I don't like pumpkin but the boss over here does it every year. I cut
the pumpkin in large wedges and she bakes it skin side up. Lots of
moisture will drip out. We do a roasting pan with a rack. Cooking
time will vary with the size of the pumpkin. Louise said when they
start to cave down they're ready. As soon as they're cool enough to
touch peel the skin off. Do NOT let them sit too long or you will
leave tough bits behind that even a food processor won't get rid of.
Then she runs it through the FP until smooth and strains it in a
sieve. It's time consuming but much better than canned stuff.

Lou

I think there is a big difference amongst different cook's pumpkin pies.

I usually use LIbby's solid pack pumpkin but one time used an off
brand-first thing I noticed was how dark the pumpkin in the can was
compared to Libbys which is quite pale. I would bet time of harvest,
location of harvest, affects flavor/color of pumpkin.

Second thing I notice is how much spice people use. Some people's pies
are darker because of the large amount of spice they add-my mother's for
example. She tried mine yesterday and insisted her spicy version is
better-but admitted she doesn't digest it well-I loved mine (Chinese 5
Spice) and didn't like hers lol.

Third is the dairy portion of the pie. I use fresh half and half, others
use canned condensed milk.

Finally, the sweetener. The Libby's recipe calls for 3/4 cup sugar. I
use 1/3 cup sugar. I think those awful Walmart pies have corn syrup. Big
difference.

I have one recipe that would knock your socks off. Pie shell, black
walnuts, cheesecake w raisins layer, with pumpkin pie layer over that,
topped with whip cream (lots of peaks) and dusted with black walnut
crumbs.

Yesterdays pie:
Unbaked pie shell
1 can solid packed Libbys pumpkin
12oz half and half
1/3 cup sugar (sometimes I use splenda)
2 eggs
dash of salt
1 tsp Chinese Five Spice
425 degree 15 min
then
350 degree 40-50min.