Canned pumpkin now in at Waitrose

I've been watching for the canned pumpkin to once again make an appearance at Waitrose and it is now on the shelves.  They no longer stock Libby's brand but a Canadian brand called Paula.  Stock up now, they ran out just before Thanksgiving last year.

Hooray! I am going to go on Tuesday and get a few tins!! Thanks for leting us know!

Pssh. More like "canned pumpkin already sold out at Waitrose".  

I'm making an ale, pork and pumpkin soup today and when I went to Waitrose for the ingredients they were totally sold out already. They'll probably stock more soon, but I couldn't believe how popular it was! If only they'd stock it year-round...

P.S. I ended up buying a little cooking pumpkin, cutting it into squares, boiling it to bits and then mashing it with a potato masher. The equivalent of canned pumpkin it is not.

My MIL saw it the other day and picked me up a tin to make pumpkin cupcakes for a halloween party.  I'll have to go take a look and see if they still have any at the 4 waitrose's near me. 

P.S. I ended up buying a little cooking pumpkin, cutting it into squares, boiling it to bits and then mashing it with a potato masher. The equivalent of canned pumpkin it is not.

I just posted this in another thread, but I would think letting the fresh pumpkin drain some of its water by hanging in a cheesecloth would thicken it up to Libby's consistency. I just googled it, and actually found a useful article which uses this method:

http://southerncuisine.suite101.com/article.cfm/fresh_pumpkin_puree_for_recipes

I just posted this in another thread, but I would think letting the fresh pumpkin drain some of its water by hanging in a cheesecloth would thicken it up to Libby's consistency. I just googled it, and actually found a useful article which uses this method:

http://southerncuisine.suite101.com/article.cfm/fresh_pumpkin_puree_for_recipes

I've found that baking the pumpkin, rather than boiling, gets the best consistency, because the pumpkin doesn't absorb any water and loses a bit by evaporation. It's not the same as canned but it works.

I've been processing pumpkin like crazy here.  I've bought the little pumpkins at Sainsbury's.  I gut them, cut them into quarters, put them in a baking dish with a bit of water in it and bake until soft.  Then I take the skins off, puree the pulp in the food processor and drain in a strainer until it's the desired consistency.  I like it way more than canned.  I've been freezing it as well to use for pies, my favourite cookies and pumpkin muffins. 

Yep, bought some on Friday and I am currently making a pumpkin pie plus I had a bit of filling leftover so making little ramekins of pumpkin custard too. mmm.

I'm going to pick up tons more sometime this week 

Pumpkin custard... oooh!

Gotta good recipe?

Pumpkin custard... oooh!

Gotta good recipe?

I just buttered the ramekins and used the Libby's pumpkin pie filling!

http://allrecipes.com/Recipe/Libbys-Famous-Pumpkin-Pie/Detail.aspx?prop31=1

I just buttered the ramekins and used the Libby's pumpkin pie filling!

http://allrecipes.com/Recipe/Libbys-Famous-Pumpkin-Pie/Detail.aspx?prop31=1

You need a real pumpkin to cook this custard in:
http://easteuropeanfood.about.com/od/crossculturaldesserts/r/pumpkincustard.htm

Doug

I bought some tins of this "Paula" brand tinned pumpkin, but the ingredients actually say its 70% pumpkin and 30% "squash"

What on earth does that mean?

Someone here has tried Paula's and found it tastes the same, so don't worry

I bought some tins of this "Paula" brand tinned pumpkin, but the ingredients actually say its 70% pumpkin and 30% "squash"

What on earth does that mean?

yah I have two cans of Paula's and it worries me, Wholefoods Kensington has enough cans of Libbys to last through the apocalypse, so I might get another couple of cans there, as it says "presses pumpkin" on it's label.

Someone here has tried Paula's and found it tastes the same, so don't worry

Thanks!