As Canadian Thanksgiving approaches, many home cooks find themselves staring at grocery store shelves filled with confusing pumpkin products. The annual dilemma of choosing between pumpkin pie mix and pure pumpkin can turn holiday baking into a stressful experience.
The Great Pumpkin Debate: Pure vs. Pie Mix
Professional chefs and bakers across Canada have reached a unanimous verdict: always choose 100% pure pumpkin puree over pre-spiced pumpkin pie mix. The experts emphasize that pure pumpkin gives you complete control over your dessert's flavor profile.
Curtis Stone, chef and owner of Maude and Gwen Butcher Shop and Restaurant, explained his preference for pure pumpkin. "If I don't have time to roast and puree pumpkins myself, I'll always err on the side of a 100% pure pumpkin puree," he said. "It gives me control over the flavor of whatever I'm cooking, especially since I like making my own spice blends."
Rick Rodgers, author of the classic cookbook "Thanksgiving 101," echoed this sentiment. "I never buy the pre-spiced pumpkin pie mix because I already have cinnamon, nutmeg and ginger in my kitchen," he noted, highlighting the practical advantage of using pantry staples.
The Brand That Wins Canadian Hearts
When it comes to specific brands, Libby's emerged as the clear favorite among professional chefs. The brand's consistency and nostalgic appeal make it the top choice for Thanksgiving baking.
Sandy Davis, a chef for New York-based Roxo Events, even burst into the brand's famous 1970s commercial jingle when discussing his preference. Ken Haedrich, dean of The Pie Academy, stated simply, "It's always been Libby's for me."
Diane Phillips, author of James Beard-nominated "Perfect Party Food," shared her personal connection to the brand. "I grew up in an Italian household where we rarely used canned goods, but my mother always made an exception for Libby's canned pumpkin at Thanksgiving," she recalled.
Chef Jonathan Scinto praised Libby's quality, noting that "Libby's has a beautiful rich copper-orange color, along with a taste and texture that aren't matched by any other brand." He specifically mentioned that other brands often have a metallic taste and contain undesirable pumpkin fibers.
Creative Uses for Leftover Pumpkin
If you find yourself with extra canned pumpkin after baking your pie, the experts suggest several delicious alternatives. Sandy Davis recommends making curried pumpkin soup, describing it as "super-easy, super-fast and super-delicious on a cold night."
Robin Selden, executive chef of Marcia Selden Catering, shared her recipe for pumpkin smoothies. "In a blender, add 1 cup unsweetened vanilla almond milk, a splash of agave or maple syrup, 1/4 cup pumpkin puree, 1/4 cup vanilla low-fat yogurt, a pinch of pumpkin pie spice, a scoop of protein powder and about a cup of ice," she instructed.
Diane Phillips suggested expanding your pumpkin repertoire to include frozen pumpkin ice cream pie, pumpkin streusel cheesecake, and pumpkin cake. She also reminded home cooks that 100% pure pumpkin is safe and healthy for dogs, making it a versatile pantry staple beyond human consumption.
One surprising alternative came from chef Robin Asbell, who recommended trying canned butternut squash instead of pumpkin. "Your guests will wonder why your pie is so much better-tasting if you use canned butternut squash," she said, specifically mentioning the Farmer's Market brand for its beautiful color and sweet flavor.
