Libby's 100% Pure Canned Pumpkin

Worked perfect in a pumpkin pie for Thanksgiving!!

I have been loving this product for at least 15 years but it was always labeled gluten-free or naturally gluten-free. It is very troublesome that they have taken the "gluten-free" off the label. It makes me very concerned with what has changed and whether or not it is still safe for people with celiac disease to consume. Otherwise, I love the product. I was eating it every day as it readily agrees with my very finicky stomach. I mix powdered supplements with it since it hides their flavor. It has a good thicker consistency, not too liquid, not too solid. In my opinion it is just about perfect. I also feed it as a healthy alternative to ice cream to my dogs. They love it as well. I can't say i would recommend it anymore as a blanket statement, as i don't know what the labeling change means. Many of my family members also have celiac and several of my friends are gluten intolerant.

Love this pumpkin but Amazon, plz carry the 29oz can.

My cats Vet recommended this to add to his wet Rx food as an additional source of fiber and liquid. My cat loves the flavor. I’ll even give him spoonfuls as a treat

Great price!

This is the gold standard in the USA for pumpkin puree, not only for pies, but also for all sorts recipes, especially other kinds of baked goods.That said, though, neither its taste nor its fragrance have ever matched those of any of the pumpkins we have carved for generations at Halloween.For that taste and that fragrance, I recommend instead the Farmers Market brand of canned pumpkin. HOWEVER, the Farmers Market puree has a higher water content, so all of your recipes will require rejiggering (perhaps through multiple attempts) to get them to come out right. (And a reminder: one of the most important rules of home cookery is never, EVER, to make a recipe for the first time for company. All over the world, cooks come to grief every day when they violate that rule. So if you want to sub in the Farmers Market puree, do your trial-and-error homework ahead of time, experimenting on your own householders first. They're fair game. Just don't spring something untried on your guests! And if you aren't up for all of that work, stick with Libby's!)

My dogs love this when their tummy is upset

I spent a majority of the holidays in my childhood following my grandparents around in the kitchen. My grandmother made delicious dinners but my grandfather and I always made it a tradition to enjoy baking pumpkin pie together. Ever since I can remember, thanksgiving has been the time I want to bake the most. Now that I found a place to buy Libby's 100% Pumpkin.... I can make pumpkin yummies the other times of the year too!As others stated, this is also good for dogs and I plan to share my canned pumpkins with my Stella to help aid her digestion.Another reviewer stated something about how this isn't entirely Pumpkin but I digress. If you go to the home page of their website you can find all the information you need: [...]. The strain of pumpkin they use may not be what we picture but it produces the right results and that's what matters. That said, there's not much difference in taste between libby's canned pumpkin puree and a regular jack-o-lantern puree.Interestingly, I seem to be allergic to raw vegetables that are preserved with either wax or chemicals (probably less to the vegetables and more to the wax). It's not much, just a painful swelling in my ears as a reaction. I tried the canned pumpkin on its own and find it not only tasted AWESOME but it didn't make me swell.I used this can of pumpkin tonight to make a huge loaf (9x5) of pumpkin bread and still had plenty of pumpkin left over for my dog over the next couple of days. I could probably make a second loaf of bread if I wanted to.this is the recipe I used for the pumpkin bread:Preheat oven to 350 degrees. Prepare a loaf pan by spraying with nonstick cooking oil (or just use unscented, unflavored oil or butter). Place parchment paper so that the ends stick out of either side of the bread pan. Layer this with more oil (alternatively, you can use flour for this as well).Get out two bowls. Place dry ingredients in one, wet ingredients in the other.wet ingredients: 1/2 cup pumpkin puree, 2 eggs, 1/2 cup olive oil, 1 cup sugardry ingredients: 1 1/2 cup flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon powdered ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmegWhisk together wet ingredients until puree is incorporated and smooth. As soon as the oil comes together with the puree, slowly start to pour in the dry ingredients whisking between pours.Pour in prepared pan and let rest for 1 hour before attempting to remove from the pan.Bake 60 minutes until the knife or toothpick comes out clean and the bread is firmed and slightly browned.This recipe is a combination of the spices found in a classic pumpkin pie recipe and the quick bread recipe in The Fannie Farmer cookbook, on page 487