Everything You Need to Know About America's Favorite Canned Pumpkin

There's a reason everyone grabs Libby's for the holidays.

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Sure, you could cut open a pumpkin, scrape out the seeds and pulp, bake the flesh and puree it yourself to make a pumpkin pie, but you could also do what almost every chef and home cook does instead — and open a can. When Libby’s canned pumpkin hit the market in the 1920s, pumpkin pie became a heck of a lot easier to make. And once the company started printing its now-famous pie recipe on the back of its cans in the 1950s, a bona fide Thanksgiving star was born.

Today, Libby’s (based in Morton, IL, since 1929) is still the biggest name in canned pumpkin: It produces 85% of the canned pumpkin in America, enough to make roughly 90 million pumpkin pies every year! Meanwhile, the Famous Pumpkin Pie recipe on the can has been many families’ go-to for generations. In 2019, the company daringly introduced a recipe for New Fashioned Pumpkin Pie made with sweetened condensed milk, claiming it results in a creamier pie. Loyal fans weren’t impressed, but they couldn’t complain: Libby’s kept the original recipe on every can, too (see photo above).


All text written by Francesca Cocchi for Food Network Magazine.

Puppy photograph courtesy of Getty Images.

Dickinson Squash photograph courtesy of AP Images.

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