The One & Only One-Pie Canned Pumpkin

So, the battle is still raging.  Some people who believe themselves superior to others in knowledge and baking skills have thrown down the kitchen towel, and are still insisting (after years of people writing them letters to the contrary) that Libby’s canned pumpkin is the best product to use to make pumpkin pie.  Well, it isn’t.

Kind Reader, if you will check out the linked review from that-publication-to-which-I-no-longer-subscribe-because-it-sucks, you will notice that the pumpkin they tested was used in a NO-BAKE-PIE.  Who makes no-bake pumpkin pie?  That’s just weird.  I do not know a single person who makes no-bake pumpkin pies for Thanksgiving, and I know a lot of people.  Most Americans bake their pumpkin pie, and that is as it should be.  Granted, there are individuals who can’t cook or bake, and a no-bake pie would be great for those people who are kitchen-challenged.  However, I am not one of those people.  Ask anyone who knows me or has ever tasted my cooking, and they will tell you, I know what I’m doing.

One-Pie Pumpkin 15 oz.

I know for a fact that Libby’s canned pumpkin is inferior, because I have made pumpkin pie with it more than once, and it has always come out soupy and too sweet.  I have always used the traditional New England recipe, as I am from Massachusetts and have lived most of my life on or near Cape Cod, so I consider myself a Townie when it comes to traditional New England Thanksgiving cooking.  And baking.  Hands down without a doubt, the best canned pumpkin to use for “baked in the oven” pumpkin pie, and I can’t believe I seriously just had to write “baked in the oven,” is One-Pie canned pumpkin.  It comes in a can with a white label that has a piece of pumpkin pie on it, and it’s really hard to miss.  Although the pumpkins that One-Pie uses to make its puree are mostly grown and processed in Illinois these days, the product is still distributed by the same company in Maine, and that is just fine with me.  Pies baked with One-Pie pumpkin are smooth, delicious, and full of flavor.

“Cooks Illustrated” can go grind acorns.  No-bake pumpkin pie, indeed.  If she were still around, my Great-Aunt Kathryn would roll her eyes.  And that’s saying something.

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