Fall is undoubtedly the most popular time of year for pumpkins as we prepare endless pies, muffins, soups, breads, and pancakes, making our homes smell like a bakery. And whether you swear by only using fresh pumpkin or you love the convenience of canned purée like Ina Garten, it’s hard to deny that Americans love this fall classic. In fact, in the U.S., we each use about 6.9 pounds per year, according to the Agricultural Marketing Resource Center.
Canned pumpkin is especially popular around the big fall holidays and these days, there’s a range of options at the grocery store, from smaller companies selling organic pumpkin to name brands with famous pie recipes on the label. Interestingly, canned pumpkin may not actually be just pumpkin, it could be field pumpkin or a variety of sweet squash. Retailers often mix these intentionally to obtain the best possible flavor and texture.
Whether you’re making pies for Thanksgiving or pumpkin rolls for Christmas breakfast, there are so many options for canned pumpkin purée. We recently did our own canned pumpkin taste test with various grocery store brands, however, we also reached out to the experts who work with pumpkin on a regular basis. Specifically, we asked three pastry chefs and professional bakers for their recommendation on the best brand of canned pumpkin.
And they all agreed on one iconic brand. See which can is worth buying for your fall baking, plus learn some clever ways to use canned pumpkin leftovers and how the pros make pumpkin purée taste even better before using it.
Our Panel of Canned Pumpkin Experts
Qualities of the Best Canned Pumpkin
Allrecipes/Debbie Wolfe
Texture: Canned pumpkins can vary greatly in texture, color, and flavor. Some brands can be too watery, pale, “or have a fibrous consistency, which can throw off the texture and color of a finished product,” Vickers explains.
Taste: A good can of pumpkin should have a rich flavor as well, says Hosking, who uses it in seasonal baked goods such as pumpkin muffins and pumpkin spiced danishes at Stevedore. But she also likes that familiar rich pumpkin flavor in savory fall dishes and even pasta sauces, “where it adds a subtle sweetness and creamy texture.”
Simplicity: No matter the brand, the ingredient label will likely call the product “pumpkin purée” or “100 percent pure pumpkin.” This could be a wide range of sweet squashes and pumpkins, which are cooked into a mushy smooth purée. It should not, however, have additional ingredients like sugar, salt, spices, preservatives, or other ingredients. If it does, that means you are buying pumpkin pie filling instead of purée.
Color: The purée should have a reddish-orange color similar to fresh pumpkins and the taste should be a little sweet, earthy, and even vegetal. But it shouldn’t be too strongly flavored to overpower or distract from whatever you are making, from pumpkin ravioli to cheesecake.
The Best Canned Pumpkin Brand, According to Chefs
Allrecipes / Qi Ai
Of all the choices on the market, the chefs unanimously agreed on a very popular, readily available brand that is synonymous with canned pumpkin: Libby’s.
So what is it about Libby’s, which has about 90 percent of the North American market for canned pumpkin, that chefs appreciate? To start, its large market share means it’s available just about everywhere. It’s also incredibly consistent between cans. Hosking sums it up like this: “I’ve always loved the Libby’s pumpkin purée brand. It has such a rich pumpkin flavor and is such a classic household staple that I grew up using at home.”
Vickers agrees that Libby’s delivers consistent quality. And that consistency comes from the type of pumpkin Libby’s uses for its purée. “It’s made from a proprietary variety of pumpkin called ‘Dickinson,’ which is sweeter, less stringy, and has a rich, deep orange color and smooth texture that’s perfect for baking.” Other brands, she explains, can be watery, pale, or have a fibrous consistency. “Libby’s provides a reliable base for everything, from pies to custards.”
Sprung agrees, saying, “Libby’s is just so tried and true. It’s the No. 1 pick for pumpkin pies.”
Honorable Mentions
The following canned pumpkin brands are also worthy runners up, the chefs say:
How To Use Canned Pumpkin Like a Chef
Whether you pick the easily recognizable and readily available Libby’s brand, or one of the other recommended pumpkin purées, here a couple of tips to help you get the most out of that can:
Cook it: Before adding pumpkin to a recipe, consider this recommendation from Vickers. “Cook it down slightly on the stovetop. This helps to evaporate excess moisture and concentrate the pumpkin’s natural sweetness and flavor, resulting in a more flavorful and less watery final product. This is particularly effective for pies, where a firm, custardy filling is desired.” Freeze it: Once the seal is broken on the can, it’s exposed to oxygen, which, along with warmer room temperatures, encourages spoilage. That’s why Hosking recommends turning to the freezer for long-term storage. “Pumpkin purée can go bad quickly once opened, so I recommend freezing it in small portions rather than storing it in the fridge. That way, it lasts much longer and is easy to pull out as needed.”
And for short-term storage, keep canned pumpkin in an airtight container in the refrigerator for no more than five days, Vickars says. The chef also added that any leftovers are delicious in smoothies, soups, oatmeal, risotto, or even dog treats.
Dining and Cooking