Pumpkin Puree Thread 2011

I've seen the Libby's brand at Waitrose before but I haven't looked yet this year.

But a few weeks ago I saw loads of it (in a large American food section) at Bentalls in Kingston-Upon-Thames. (There's also a Bentalls in Bracknell but I'm not sure what their American food section is like.)

Now I have a taste for pumpkin pie! I've used the same recipe for years (back in the States). The Bisquick Impossible Pumpkin Pie. My kids love it. One Thanksgiving I tried sneaking in a different pumpkin pie recipe and they all got mad at me, so after that I stuck to the same one. It's lovely.

woadgrll, what brand is this? (wanna look for it myself) :-) cheers

The stuff I saw was just pumpkin, but it was really watery.  So yeah, I'd cook it down too!

woadgrll, what brand is this? (wanna look for it myself) :-) cheers

It's Danival Bio Organic Pumpkin Puree.  I think I may use one jar first in soup or something, just to see how it is.  See if it's too salty, how watery it is, etc.

It's Danival Bio Organic Pumpkin Puree.  I think I may use one jar first in soup or something, just to see how it is.  See if it's too salty, how watery it is, etc.

Thanks!

FYI about the Danival pumpkin puree...  It seems ok.  I used some in pumpkin bread & pumpkin custard recipes this week, and they tasted fine.  So whatever little bit of salt is in it doesn't pose a problem. 

The texture is, well, pureed.  It's like baby food.  So, if that's what the recipe you're using calls for (both the ones I used specified puree), it's fine.  But if it's asking for actual canned pumpkin, then it's probably too thin.

I live in the US so I don't have a problem finding canned pumpkin (picked up several cans of the organic version for $2/can at Trader Joe's the other day) but just wanted to make everyone jealous. I made pumpkin baked ziti with sage bread crumbs today (num num num, it's a super favorite for absolutely everyone who tries it) and a vegan pumpkin cheesecake is finishing up in the oven as I type. I've made the cheesecake before--you really wouldn't know it was vegan if I didn't tell you. http://blog.fatfreevegan.com/2007/11/double-layer-pumpkin-cheesecake.html

I live in the US so I don't have a problem finding canned pumpkin (picked up several cans of the organic version for $2/can at Trader Joe's the other day) but just wanted to make everyone jealous. I made pumpkin baked ziti with sage bread crumbs today (num num num, it's a super favorite for absolutely everyone who tries it) and a vegan pumpkin cheesecake is finishing up in the oven as I type. I've made the cheesecake before--you really wouldn't know it was vegan if I didn't tell you. http://blog.fatfreevegan.com/2007/11/double-layer-pumpkin-cheesecake.html

You're so mean!  That ziti sounds nice.