Why the pumpkin pies at Costco taste so amazing

[MummyChunk]

From

**

As one of its most popular bakery items, Costco's pumpkin pies fly of
the shelves every fall. Considering they're loaded with canne
Dickinson varietal, it's no wonder they sell over 6 million betwee
September and December every year. This variety is a favorite o
Illinois's most prolific processor, Libby's (which dominates th
market almost exclusively), accounting for 100% of their canne
pumpkin

Anyone who's purchased this brand knows exactly how amazing it is. Th
numbers speak for themselves with Costco burning through over 1.
million cans of the puree every year to make their filling. Costco'
pumpkin pie recipe hasn't changed since they began selling thei
pumpkin pies in 1987, proving just how loved the key ingredient is
After all, Libby's is a key reason why Illinois produces more of th
fall squash than any other state, so why settle for anything but th
best

Weighing in at three pounds but costing under $10, there are few deal
on sweets at any store better than this. If you want to guarantee yo
get one for your table, be sure to head to Costco at least a wee
early. Every year, a third of the sales for the superstore come fro
the three-day window before Thanksgiving

Full of sweetness and bursting with flavor, you can identif
Dickinsons by their pale coloring, shallow ridges, and elongate
shape. Whereas the classic jack o' lantern is squat, wide, and brigh
orange, a Dickinson pumpkin looks more like a swollen butternu
squash. They have a smooth texture and often contain less of th
fibrous strings found in decorative varieties, making for a cream
final product. Between these advantages and the sheer density of thei
flesh, Dickinsons have become the seed of choice for growers lookin
to prepare delicious fall desserts, like a brown butter salted mapl
pumpkin pie

If you're wondering if you can make your pumpkin pie filling fro
scratch, the answer is an unfortunate "not really." Even th
best pastry chefs opt for canned puree when making their dishes a
fresh pumpkin tends to be far too watery to be practical. You ca
purchase Libby's puree if you want to make the ultimate Thanksgivin
classic: maple pumpkin pie. But if you want a classic, no-frill
version, you may find it easier and cheaper to purchase directly fro
Costco

However, if you want something new like curried pumpkin pie wit
brléed sugar, stock up on cans now and get to experimenting. Yo
never know when stores will run out and some recipes may requir
multiple cans. Be sure to bake pumpkin pies just right using th
wiggle test to ensure that, no matter the flavor, your treat turns ou
perfect

https://www.yahoo.com/lifestyle/key-ingredient-makes-costcos-pumpkin-121508777.htm

[John Davis]

From Y
***
As one of its most popular bakery items, Costco's pumpkin pies fly off
the shelves every fall. Considering they're loaded with canned Dickinson
varietal, it's no wonder they sell over 6 million between September and
December every year. This variety is a favorite of Illinois's most
prolific processor, Libby's (which dominates the market almost
exclusively), accounting for 100% of their canned pumpkin.
https://www.yahoo.com/lifestyle/key-ingredient-makes-costcos-

pumpkin-121508777.html



Libby has developed a "Pumpking" that ... Well it's a long LONG way from
the Jack-o-Lantern pumpkin. In fact it's not really Pumpkin at all, closer
to Sweet Potato in many respects.

They also hold the patent on it And they are very strick as you can only
get the seeds from them and they take count to make sure they get 'em all
back.. Or so the farmers told us. but I do admit that was a couple decades
ago.

[Ben Collver]

Post by John Davis
Libby has developed a "Pumpking" that ... Well it's a long LONG way from
the Jack-o-Lantern pumpkin. In fact it's not really Pumpkin at all, closer
to Sweet Potato in many respects.
They also hold the patent on it And they are very strick as you can only
get the seeds from them and they take count to make sure they get 'em all
back.. Or so the farmers told us. but I do admit that was a couple decades
ago.

I stopped buying Libby's canned pumpkin because i regularly got pumpkin
with grit in it. I have not found grit in any other brand. By grit, i
mean that the texture feels like some dirt has been mixed in with the
squash.

I read that canned pumpkin is made from a squash that resembles
butternut more than it does pumpkins.

[dsi1]

From Y
***
As one of its most popular bakery items, Costco's pumpkin pies fly off
the shelves every fall. Considering they're loaded with canned
Dickinson varietal, it's no wonder they sell over 6 million between
September and December every year. This variety is a favorite of
Illinois's most prolific processor, Libby's (which dominates the
market almost exclusively), accounting for 100% of their canned
pumpkin.
Anyone who's purchased this brand knows exactly how amazing it is. The
numbers speak for themselves with Costco burning through over 1.2
million cans of the puree every year to make their filling. Costco's
pumpkin pie recipe hasn't changed since they began selling their
pumpkin pies in 1987, proving just how loved the key ingredient is.
After all, Libby's is a key reason why Illinois produces more of the
fall squash than any other state, so why settle for anything but the
best?
Weighing in at three pounds but costing under $10, there are few deals
on sweets at any store better than this. If you want to guarantee you
get one for your table, be sure to head to Costco at least a week
early. Every year, a third of the sales for the superstore come from
the three-day window before Thanksgiving.
Full of sweetness and bursting with flavor, you can identify
Dickinsons by their pale coloring, shallow ridges, and elongated
shape. Whereas the classic jack o' lantern is squat, wide, and bright
orange, a Dickinson pumpkin looks more like a swollen butternut
squash. They have a smooth texture and often contain less of the
fibrous strings found in decorative varieties, making for a creamy
final product. Between these advantages and the sheer density of their
flesh, Dickinsons have become the seed of choice for growers looking
to prepare delicious fall desserts, like a brown butter salted maple
pumpkin pie.
If you're wondering if you can make your pumpkin pie filling from
scratch, the answer is an unfortunate "not really." Even the
best pastry chefs opt for canned puree when making their dishes as
fresh pumpkin tends to be far too watery to be practical. You can
purchase Libby's puree if you want to make the ultimate Thanksgiving
classic: maple pumpkin pie. But if you want a classic, no-frills
version, you may find it easier and cheaper to purchase directly from
Costco.
However, if you want something new like curried pumpkin pie with
brléed sugar, stock up on cans now and get to experimenting. You
never know when stores will run out and some recipes may require
multiple cans. Be sure to bake pumpkin pies just right using the
wiggle test to ensure that, no matter the flavor, your treat turns out
perfect.
https://www.yahoo.com/lifestyle/key-ingredient-makes-costcos-pumpkin-121508777.html

As I recall, the Costco pie has an unpleasant mouth feel and is flavored
with too much spices. A pumpkin pie should be relaxing and smooth, not
jarring and intense. It was a big disappointment.