Libby’s 100 percent pure pumpkin is all natural and contains no preservatives. I was curious to see if my family could tell the difference between my typical pumpkin pie recipe using real pumpkin and the Libby’s pumpkin from a can.
For my review, I use the 15 ounce or 425 gram can of Libby’s pumpkin. In addition to making pumpkin pie with the Libby’s, I also wanted to try my mom’s fabulous pumpkin bread recipe and pumpkin roll recipe, a rolled up pumpkin cake with cream in the middle.
The Libby’s canned pumpkin was excellent. When I opened the can, it had a pretty orange color and fresh pumpkin smell. Here are a few things to know about the Libby’s pumpkin before you purchase it at most grocery stores:
No. 1: Libby’s Pumpkin calories: The canned pumpkin has 40 calories in a half of a cup. But the calories in a slice of pumpkin pie come to about 300.
No. 2: Libby’s Pumpkin nutritional facts: The canned pumpkin contains a half of a gram of fat, 5 grams of fiber, 4 grams of sugar and 2 grams of protein. It has only 5 grams of sodium.
No. 3: Libby’s Pumpkin nutrition: It has 300 percent vitamin A, 2 percent calcium, 4 percent iron and 2 percent vitamin C.
No. 4: Libby’s Pumpkin ingredients: It contains only pumpkin and is gluten free.
No. 5: Libby’s Pumpkin is produced by Nestle USA based in Solon, Ohio.
To make the best pumpkin pie recipe, simply take the canned pumpkin and add your 3/4 cup sugar, 1/2 tsp. salt, ginger, cinnamon and cloves (all ground) as well as two eggs, 1 can of evaporated milk.
We usually bake our pie crust for 15 minutes at 425 degrees and then add the pumpkin pie filling and lower the temperature to 350 to bake another 40 minutes. This way the bottom pie crust is not so soggy.
In the end, my family could not tell I had saved time and effort by using the Libby’s canned pumpkin instead of cleaning and baking real pumpkins. It was a lot less mess without all the pumpkin seeds on the counter and just as tasty.
For my review, I give Libby’s Pumpkin 4.8 out of 5 stars for taste and nutrition.
