Cook’s Illustrated tastes Canned Pumpkin December 1
While you can make your own pumpkin puree, the easiest and most common thing to do when you need to bake a pumpkin pie (or make another dish that requires canned pumpkin) is to buy a can of pumpkin puree at the market and go from there. By and large, canned pumpkin is pretty good and is certainly both consistent and reliable - which homemade puree isn’t always. I prefer to use it when I’m developing a recipe because it gives me peace of mind to know that others will at least be starting with the same product as I am. Of course, not all canned pumpkin is created equal and Cook’s Illustrated held a taste test to see which canned squash was the best for pies. They tested Farmer’s Market Organic Canned Pumpkin, Libby’s Canned Pumpkin and One-Pie Canned Pumpkin.
Libby’s and One-Pie came in at a dead heat for first, with both having good consistencies and pumpkin flavor to them in a finished pumpkin pie. The Farmer’s Market brand didn’t come close, with testers noting an unpleasant “chalky” flavor and vegetal notes that they weren’t looking for in a pumpkin pie. It’s worth trying another brand when one you have isn’t quite delivering the result you want.
CI didn’t test too many brands, so if you have another favorite, leave a comment about it below this post so other can have a reference for what is - and what isn’t - a good canned pumpkin. I’ve been buying Trader Joe’s, which has a nice smooth consistency and a good pumpkin flavor, as well as a nice orange color (not too pale) that looks great in a finished pie slice.
Becky Dec 1
I’m not surprised the organic one didn’t rate high. CI did a taste test of veggie broth and stocks and the organics didn’t do well at that either. But I wouldn’t think buying organic would be as important for a vegetable with such a thick skin as a pumpkin. I know it is very important for potatoes and apples because they get heavily doused with tons of chemicals.
Chris Mower Dec 1
I think Libby’s makes the best pumpkin pies… and they’re about the only ones I’ll eat.
Eric Howe Dec 1
I have the opposite experience. My pies come out far better with the Farmer’s Market pumpkin than anything else. I also find that organic produce is a lot more flavorful than non-organic produce. Maybe people have just forgotten what food is supposed to taste like.
Lisa Dec 1
I recently tried Trader Joe’s Organic Pumpkin Puree, and I found it to be much sweeter and creamier than Libby’s. It’s my favorite now!
Karen Dec 1
Thank you for doing this! I saw an different brand at Safeway the other day and thought about buying it because it was cheaper. I didn’t buy it at the time, but I wonder if anyone is familiar with the brand: Santraim or Santram or something like that. It’s labeled as 100% pumpkin and a product of the USA.
Linda Dec 1
I agree that TJ’s is a great one. I used to be a diehard fan of Libby’s but I tend to go with the organic ones now. I don’t see that big of a difference in a pie or bread or cake and I like supporting the natural food stores like Whole Foods and Trader Joe’s. Trader Joe’s has a sweet potato puree this year that I bought but haven’t tried yet. I had an aunt who used to make a sweet potato chiffon pie that was like silk. I’d love to make one like that–so soft and silky. Pumpkin is a little too heavy for that kind of texture but it makes an awesome treat! Thanks for the blog!
Christine Dec 1
I can’t say I’m too picky–the grocery store brand doesn’t seem much different than Libby’s too me. But for a change, I personally like the Trader Joe’s puree butternut squash. You can substitute it in any pumpkin recipe with great results.
lona Dec 1
I love the Santiam brand of pumpkin grown and packed in Oregon. They use huge Hubbard squash for the canned pumpkin which gives it a sweet, very flavorful product. FlavorPack also makes a nice, local brand of canned pumpkin. Other varities available in the Portland area include Stokey’s, Kroger’s store brand, Trader Joe’s.
HeatherT Dec 2
Libby’s is the staple in my kitchen - I use it for everything from pies to muffins. I’ve tried the organic Farmer’s Market brand (quite a few times) and just do not like the taste. I can’t quite put my finger on what they’re doing - but the fruit always tastes bitter and unappetizing. Thanks for posting!
LinC Dec 2
If Santiam uses Hubbard squash, then it isn’t pumpkin. I’ll stick with Libby’s. And I also plan to stash a couple of cans in my pantry just in case this year’s bad pumpkin harvest translates to canned pumpkin shortages next year.
Meg Dec 2
We have a local brand where I live and it is far better and a little cheaper than Libby’s. It is in all the grocery stores in the area but not sure how far it is distributed. If I ever moved away I would have to have someone ship me some!
Karen Dec 2
Thank you very much for the information about Santiam. I appreciate it!
Vicki Dec 2
Libby’s doesn’t really use what we think of as a classic pumpkin, which is c. pepo. They use a butternut type squash called Dickenson which is a c. moschato variety. It is much less stringy and is sweeter than a regular pumpkin. They are also tan in color on the outside. I’ve made pies from regular pumpkins with irregular results, and great pies from blue hubbards. Next year I will grow different varieties of c. moschato and test them out. If I don’t have any frozen puree then Libby’s does just fine.
Anonymous Jan 29
I found a big difference in my pumpkin chocolate chip recipe when I used the organic Trader Joes. It is has more liquid, makes one more muffin than when using Libby’s and definately gives them a different consistency which my daughter refuses to eat. She can tell the difference without being told as can I. It’s a shame because I much prefer the organic.
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Thank you very much for the information about Santiam. I appreciate it!