Pumpkin Pie from Libby's canned pumpkin

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Pumpkins made in China.

So this one time . . . . about ten years ago . . . . I was at the grocery store looking for canned pumpkin because it was that time of year. There was hardly any. I asked the employee what was up with that and this is what he told me:

80 percent of the pumpkins grown in the USA are grown in Texas. And the canned pumpkin you are at the grocery store buying in November is from p[umpkins that were grown the year before. And the reason for the canned pumpkin shortage that year was because there had been a big hurricane that hit Texas the previous year and wiped out much of the pumpkin crop for the year.

You sure you were at the grocery store when you heard that and not at band camp?

It's usually not pumpkin. It's usually other types of squash that are also orange inside. But I also vote for sweet potatoes. I like a "solid" pie and go easy on the milk and eggs part.

[Anonymous]

https://www.ams.usda.gov/sites/default/files/media/Canned%20Pumpkin%20and%20Canned%20Squash%20Standard.pdf

Seems as if Substandard or “C” grade pumpkin puree is being routinely sold as “A” grade.

[Anonymous]

Anonymous wrote:https://www.ams.usda.gov/sites/default/files/media/Canned%20Pumpkin%20and%20Canned%20Squash%20Standard.pdf

Seems as if Substandard or “C” grade pumpkin puree is being routinely sold as “A” grade.

§52.2749 Defects.
(a) General. The factor of defects refers to the degree of freedom from sand,
grit, or silt, pieces of seed, fiber, and coarse, dark or off-colored particles.
(1) Grit, sand, or silt means any particle of earthy material.
(b) "A" classification. Canned pumpkin or canned squash that is practically free from defects may be given a score of 25 to 30 points. Practically free from defects means that no grit, sand, or silt may be present that affects the appearance or eating quality of the canned pumpkin or canned squash, and that the number, size, or color of the aforesaid defects present, individually or collectively, do not more than slightly affect the appearance or eating quality of the product.
(c) "C" classification. Canned pumpkin or canned squash that is fairly free from defects may be given a score of 21 to 24 points. Canned pumpkin or canned squash that falls into this classification shall not be graded above U.S. Grade C or U.S. Standard regardless of the total score for the product, (this is a limiting rule). Fairly free from defects means a trace of grit, sand, or silt may be present that does not materially affect the appearance or eating quality of the canned pumpkin or canned squash, and that any of the other aforesaid defects present, individually or collectively, may be noticeable but are not so large, so numerous, or of such contrasting color as to seriously affect the appearance or eating quality of the product.
(d) "SStd" classification. Canned pumpkin or canned squash that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard regardless of the total score for the product, (this is a limiting rule).

Time to drop a dime on Libby’s instead of just complaining to/about them.

[Anonymous]

Why the hell does C grade even exist? Why is a product sold (for human consumption?) that contains grit, silt and sand?

[Anonymous]

Anonymous wrote:Why the hell does C grade even exist? Why is a product sold (for human consumption?) that contains grit, silt and sand?

I would be seriously surprised if anyone actually tests any of that. You get what the machines put in the can.

[Anonymous]

I've been making pumpkin pies every year for about 50 years, and too often, there has been sand in the canned pumpkin. I complained to Libby. Nothing changed. Once, I grew my own, and found it easy to rinse the dirt off, so I've always been suspicious as to why the commercial operations seem unable to accomplish the task. Making my own pureed pumpkin was more time, and trouble, than I'm willing to put forth at this time, so, bye, bye pumpkin pie! BTW This year, I tried Signature brand, and it had more course sand in it than Libby's.

[Anonymous]

It's the spice that is gritty.

[Anonymous]

Anonymous wrote:I'm a homemade anti-preservative freak; BUT the Costco pumpkin pie is AMAZING - preservatives and all. I can't find a natural pumpkin pie I like as much.

Tge Costco pumpkin pie is one of the only Costco pies I hate. BLAND.

[Anonymous]

Anonymous wrote:It's the spice that is gritty.

I agree. Especially the nutmeg of which I use more.

[Anonymous]

1/19/22. Last year I used Meijer’s —- at least 3 gritty cans… Switchef tonLibbys yhis fall—- 2 gritty cans…. Pumpkin pie wiih sand …. Maybe due to a cost saving measure of the supplier? Quality control is messing along the line!!

[Anonymous]

I have had the same problem with canned pumpkin and canned squash. It’s a terrible waste of what should be a great food! They better get it together at the canning factories!! I’m going to bake my own pumpkins and squash .

[Anonymous]

Sweet potatoes for the win.

[Anonymous]

I’ve used the Trader Joes brand pumpkin a couple times this year so far and no issues

[Anonymous]

I prefer Libby by far to the one from TJ. The texture is better. I've never had grittiness but now I will be paranoid.

[Anonymous]

This thread has made me paranoid, after many year of using canned pumpkin with zero issues! Does anyone have suggestions of how to test for grit before I use in a recipe?