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LIbby's pumpkin AIN'T pumpkin!

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  • LIbby's pumpkin AIN'T pumpkin!

    I knew it!!

    Canned pumpkin is not what you think it is | Fox News

    I grew up making pumpkin pie with KUNER'S pumpkin - and the recipe on the can was the best ever. Kuner's was thick and you could barely get it out of the can.

    Libby's was always more watery, and doesn't make a nice firm pie. Now the cat is out of the bag - AFTER they took over the market share and Kuner's quit making their pumpkin. - that Libby's is just dark colored squash!! I have to start baking my own pumpkins.

    Here's my recipe that I posted back in 2006...WOW...

    Kuner's brand pumpkin is the best canned pumpkin around. If you make your own pumpkin, bake it - don't boil or steam it.

    2 eggs - beat in large bowl
    Add 1 can 15 oz Kuner's pumpkin
    Measure 3/4 cup of sugar in 1 cup measuring cup
    1/2 cup teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon ginger
    1/4 teaspoon nutmeg
    dash cloves
    1/4 teaspoon allspice is good is you have the real allspice and not the spice mixture
    Mix all those seasonings in with the sugar.
    Pour in with the pumpkin and eggs and beat well.
    Mix in 1 can evaporated milk.

    Pour in an unbaked pie shell and bake at 425 for 15 minutes. Turn the heat down to 350 and bake 40 - 50 minutes longer until knife inserted in center comes out clean.

    Let cool at least 30 minutes. After 2 hours refrigerate, if there's any left.

    Double recipe for a large can of pumpkin. is what it is...

  • #2
    Canned pumpkin is not what you think it is
    By Joe SevierPublished September 16, 2016

    "So there you are, drinking your first PSL (ahem, that's Pumpkin Spice Latte) of the season.

    But wait.

    What I'm about to tell you could rock your Starbucks-loving world: The coffee drink that makes you feel like you're eating liquid pumpkin pie is in fact a SSL. Yes, that is a Squash Spice Latte. Because that pumpkin pie you grew up eating—the pie from which the aforementioned drink derives its name, owing to the spices commonly included in said pie—was most likely made not from pumpkin, but from squash.

    Libby's Pure Pumpkin—the quintessential American canned pumpkin brand—is responsible for 85% of canned pumpkin sold in the world. When we think of a pumpkin, we usually imagine either the rotund, bright orange specimen that we buy up at Halloween to carve into a jack-o-lantern—which, while edible, isn't good for cooking—or its smaller, tastier cousin, the sugar pumpkin. But instead of those pumpkin varieties, Libby's grows a proprietary strain of tan-skinned Dickinson squash.

    And although Libby's does refer to its fruit as "pumpkin," in appearance, taste, and texture (not to mention species) it more closely resembles squash. In fact, its closest high-profile relative is butternut squash.

    Because the FDA finds that drawing a hard-line designation between pumpkins and "golden-fleshed" winter squash is murky, it's perfectly legal for Libby's and other canned pumpkin brands to label their products as such. In addition, companies are allowed to combine different plant varieties into one purée to achieve a desired flavor and consistency—especially beneficial if one type doesn't grow as well from one year to the next.

    And because many of these companies do offer a product that is denser, sweeter, and more flavorful than the more commonly available pumpkin would be, can we really begrudge them the semantics?

    If it does bother you to think that your pumpkin pie might be filled with squash, you could always make your own purée by slicing a sugar pumpkin in half, discarding the seeds and pulp, and then roasting it, cut-side down, at 375ºF until it's tender throughout, about 1 1/2 to 2 hours (test by sticking a paring knife into the side—when there is no resistance, it's ready). Once it's cool enough to handle, scoop the flesh from the peel and purée in a food processor or blender until totally smooth.

    Finally, depending on the water content of the fruit, you may or may not have to scrape the purée into a cheesecloth-lined strainer and let it strain for a few hours.

    Or, you could just pop open a can and accept the fact that if it was good enough for grandma, it's good enough for you."

    EXCEPT this grandma grew up with Kuner's real pumpkin - wyo_rose is what it is...


    • #3
      isn't that what the hillbillies do?


      • #4
        It's all Native yumminess to me.

        Pueblo Pumpkin Bread

        1 1/2 c flour
        1 c finely mashed or pureed pumpkin/squash
        3/4 c brown sugar
        1/2 c melted butter (1 stick)
        2 eggs beaten until foamy
        1 tsp baking powder
        1 tsp cinnamon
        1 tsp grated nutmeg
        1/2 tsp salt
        3/4 c pine nuts

        Combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Add pine nuts into thick batter.

        Bake 350F in greased 6 x 9 loaf pan. Bake for 1 hour or until knife inserted in bread comes out clean.

        I hadn't made this since moving from NM and at altitudes below 5000ft -- no pine nuts. I made it last weekend. It needs more leavening here in the Texas lowlands area. Add 1 tsp baking soda, if you don't want a leaden loaf.
        Last edited by OLChemist; 10-06-2016, 04:15 PM. Reason: Altitude adjustment


        • #5
          Hidatsa Pumpkin


          • #6
            Pumpkin Soups

            3 c chicken broth
            2 c canned pumpkin
            2-3 Tbsp pure maple syrup, to taste
            6 sage leaves, cut in thin strips
            2 Tbsp roasted pumpkin seeds
            1/8 c heavy cream

            In 2 qt sauce pan, mix broth, pumpkin and syrup. Bring to a simmer over medium high heat. Taste and season with salt and pepper. Sprinkle with sage leaves and pumpkin seeds, drizzle with cream, and serve.

            2 c chicken broth
            1/2 green pepper, diced
            1 large tomato
            1 green onion
            1 sprig parsley
            1/4 tsp thyme
            2 c cubed cooked pumpkin (or 1 1/2 c canned puree)
            1 Tbsp flour
            2 Tbsp butter
            1 c milk
            1/2 tsp nutmeg
            1 tsp sugar
            1/2 tsp salt

            In a blender coarsely chop green pepper, tomato, onion, parsley and thyme with 1 c broth. Simmer mixture over medium-high for 5 minutes.

            Return mixture to blender. Add pumpkin and flour blend until smooth. Return to saucepan. Add remaining broth and ingredients. Bring to a boil, stirring frequently. Cook 3 minutes.
            Last edited by OLChemist; 10-06-2016, 04:11 PM. Reason: Altitude adjustment.


            • #7
              Yep, the hillbillies are on to something.

              I'm going to make my own sugar free pumpkin spice creamer after I find some real pumpkin.

              Secret Pumpkin Spice Latte Recipe (Sugar-Free and Better Than Starbucks!) | Healthy Indulgences

              1.5 cups coconut milk (or one 13.5 fl oz can)
              1 Tablespoon sea salt
              1 cup raw cashews
              Water (see instructions for amount)
              1 cup canned pumpkin
              2 Tablespoons vanilla extract
              2 teaspoons cinnamon
              1 teaspoon cloves
              1/2 teaspoon nutmeg
              1/2 teaspoon allspice
              1 teaspoon anise seeds (optional)
              3/4 cup erythritol*
              1/2 teaspoon pure stevia extract
              OR fabric from a cotton t-shirt
              Add cashews to a high speed blender, and fill with water up to the 2.5 cup mark.
              Add coconut milk to blender, and cover with lid.
              Gradually increase blending speed until you reach the maximum power, blending for 1 minute.
              Scrape down blender, and blend again on maximum power for one minute, or until mixture is very smooth and creamy..
              Add cashew-coconut milk and vanilla to crock pot, and set to LOW.
              Dampen the cloth your are using to make the pumpkin roll, squeezing it out to remove excess water.
              Set length of fabric on to a small plate, aligning it so that one end of it is centered on the plate.
              Place pumpkin puree in the center of the cloth, and make a well in it with the back of a spoon.
              Place spices in the well (should look like a spice volcano!).
              Roll up pumpkin spice roll, starting from one end and rolling to the other end.
              Secure ends with twisty ties.
              Open crock pot lid and add pumpkin tootsie roll to milk mixture, submerging it.
              Let crock pot cook on LOW for one hour.
              Turn crock down to keep warm, and let mixture steep overnight (8-12 hours).
              In the morning, turn off the crock pot and remove pumpkin tootsie roll to a plate.
              Once pumpkin roll has cooled to the touch, wring it out over the liquid mixture in the crock pot to extract the pumpkin essence! Squeeze as much liquid out of the pumpkin pouch as you can.
              Add sweeteners, and blend once more. Keep creamer stored in a glass jar or other storage container. It keeps well for 1-2 weeks in the refrigerator.
              *To make this paleo, you could use coconut sugar, honey, or maple syrup in this recipe if you like. I recommend starting with 1/2 cup coconut sugar and tasting the creamer. It should be sweeter than you’d like the individual latte to taste because it is a concentrated mixture. Keep in mind that honey has a taste that can overpower the pumpkin spice flavor.
              Nutrition facts for the entire batch (made with sugar-free sweeteners) are as follows
              1,154 calories, 50g net carbohydrates (fiber subtracted), 19g protein, 89g fat
              Nutrition facts for an 8 oz individual latte (made with 1/3 cup creamer) are as follows
              144 calories, 6g net carbohydrates (fiber subtracted), 2g protein, 11g fat
              By Lauren Benning
     is what it is...


              • #8
                Originally posted by OLChemist View Post
                It's all Native yumminess to me.

                Pueblo Pumpkin Bread

                1 1/2 c flour
                1 c finely mashed or pureed pumpkin/squash
                3/4 c brown sugar
                1/2 c melted butter (1 stick)
                2 eggs beaten until foamy
                1 tsp baking powder
                1 tsp cinnamon
                1 tsp grated nutmeg
                1/2 tsp salt
                3/4 c pine nuts

                Combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Add pine nuts into thick batter.

                Bake 350F in greased 6 x 9 loaf pan. Bake for 1 hour or until knife inserted in bread comes out clean.
                That sounds soooooooooooooooooooo good.
                Take nothing for granted. Life can change irrevocably in a heartbeat.

                I will not feed the troll-well, I will try.


                • #9
                  It is. If you don't have pine nuts, toasted pecans are good too.

                  This is one below one of my favorites. It freezes well. I keep loaves in the freezer in case I have company.

                  1 (15 ounce) can pumpkin puree
                  4 eggs
                  1 c vegetable oil
                  2/3 c H2O
                  3 c white sugar
                  3 1/2 c flour
                  2 tsp baking soda
                  1 1/2 tsp salt
                  1 tsp ground cinnamon
                  1 tsp ground nutmeg
                  1/2 tsp ground cloves
                  1/4 tsp ground ginger

                  Preheat oven to 350 F. Grease and flour three 7x3 inch loaf pans.

                  In a large bowl, mix together pumpkin , eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

                  Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


                  • #10
                    This is anglicized version of a Thai dessert made with a coconut and egg custard steamed inside a small pumpkin.

                    Whisk together:

                    3 eggs
                    1 c coconut cream
                    1 15oz can pumpkin puree
                    1/2 c light brown sugar
                    1 tsp cinnamon
                    1/2 tsp ginger
                    1/4 tsp ground cloves
                    1 tsp vanilla
                    1/2 tsp salt

                    Divide into 6 oven-safe custard cups. Place cups in a bain-marie or a deep baking dish. Fill with boiling water to half the height of the cups. Bake 325 until the custard is just set, about 40 mins.

                    Remove from bath, cool slightly then refrigerate overnight. Serve with whipped cream.

                    If you can't find coconut cream, let a can of coconut milk sit un moved for a couple hours. The thicker material that rises to the top is coconut cream.


                    • #11
                      Roasted Chile Pumpkin Seeds

                      Scrub all the pumpkin guts off the seeds. (Throwing the pumpkin guts in a deep pan of water and rubbing the guts between your hands, lets the seeds float free of the yutz.)

                      Simmer the seed for 10 mins in lightly salted water. (This makes the shels easier to digest and helps them crisp up.)

                      Drain and blot dry.

                      Drizzle with good olive oil and rub seed to make sure they all get a light coating. This doesn't take much.

                      Sprinkle with salt and ground Chimayo chile, garlic powder, and a touch of ground cumin.

                      Spread in a single layer on a non-stick cookie sheet (or parchment paper lined sheet)

                      Bake 325F for 10 mins. Stir and bake for 8-10 mins more. For the last 5 mins, check the seeds frequently to avoid burning the rich, oily kernel.

                      You may need to sprinkle a little more salt on after taking the seeds out.

                      Cool and enjoy.


                      • #12
                        Campfire pumpkin

                        Take a small sugar pumpkin, cut and clean like you were going to carve a jack o-lantern.

                        2 tsp ground Ancho chile;
                        1 tsp allspice;
                        1/2 tsp salt;

                        Scrape the flesh inside of the pumpkin with a fork to score it. Rub with 2 tsp olive oil. Rub the spice mix over the flesh.

                        Put on the lid. Wrap tightly in two layers heavy-duty foil. Bury in coals and cook until soft -- 45mins depending on your fire.

                        Can you tell I adore pumpkin?


                        • #13
                          The genus Cucurbita of the gourd family Cucurbitaceae is native to the new World. Native farmers developed cultivars from 5 of the 13-30 accepted species. These plants, having become part of the Colombian exchange, are important food stuffs with 2.5 billion tons produced a year for consumption by humans and livestock.

                          Familiar C. pepo subspecies and cultivars include: acorn, cocozzelle, crookneck, patty pan, straightneck spagetti, and zuchini squashes; pumpkins; and ornamental and rattle gourds.

                          Familiar C. maxima subspecies and cultivars include: Arikara, Boston marrow, buttercup, candy rooster, hubbard, zapallito, Nanticoke, and Turk's turban squashes; jarrahdale and kabocha pumpkins.

                          Familiar C. argyrosperma subspecies and cultivars include: Cushaw pumpkin.

                          Familiar C. moschata subspecies and cultivars include: butternut, Canada crookneck, Tromboncino, Moscata di provenza and girmon squashes; and the much maligned Dickinson Pumpkin and Long Island cheese pumpkin.

                          C. moschata originated in Central or northern South America. It has a genetic resistance to disease and squash vine borer that makes its cultivars and subspecies attractive for commercial and organic farmers.

                          There is so much variety within a species and similarity between species, I can see where pumpkin vs squash might be a bit murky. But they are all tributes to the efforts of our ancestors.


                          • #14
                            I will stop geeking out over pumpkins


                            • #15
                              Originally posted by OLChemist View Post
                              I will stop geeking out over pumpkins
                              Oh no! I was just getting into it. LOL!
                              Take nothing for granted. Life can change irrevocably in a heartbeat.

                              I will not feed the troll-well, I will try.


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