Libby's 100% Pure Pumpkin 3 PK 29oz. Cans

Hoping the pue pumpkin will solve the problem of our dogs blocked anal glands, Time will tell.

I spent a majority of the holidays in my childhood following my grandparents around in the kitchen. My grandmother made delicious dinners but my grandfather and I always made it a tradition to enjoy baking pumpkin pie together. Ever since I can remember, thanksgiving has been the time I want to bake the most. Now that I found a place to buy Libby's 100% Pumpkin.... I can make pumpkin yummies the other times of the year too!As others stated, this is also good for dogs and I plan to share my canned pumpkins with my Stella to help aid her digestion. Another reviewer stated something about how this isn't entirely Pumpkin but I digress. If you go to the home page of their website you can find all the information you need: [...]. The strain of pumpkin they use may not be what we picture but it produces the right results and that's what matters. That said, there's not much difference in taste between libby's canned pumpkin puree and a regular jack-o-lantern puree.Interestingly, I seem to be allergic to raw vegetables that are preserved with either wax or chemicals (probably less to the vegetables and more to the wax). It's not much, just a painful swelling in my ears as a reaction. I tried the canned pumpkin on its own and find it not only tasted AWESOME but it didn't make me swell.I used this can of pumpkin tonight to make a huge loaf (9x5) of pumpkin bread and still had plenty of pumpkin left over for my dog over the next couple of days. I could probably make a second loaf of bread if I wanted to.this is the recipe I used for the pumpkin bread:Preheat oven to 350 degrees. Prepare a loaf pan by spraying with nonstick cooking oil (or just use unscented, unflavored oil or butter). Place parchment paper so that the ends stick out of either side of the bread pan. Layer this with more oil (alternatively, you can use flour for this as well).Get out two bowls. Place dry ingredients in one, wet ingredients in the other.wet ingredients: 1/2 cup pumpkin puree, 2 eggs, 1/2 cup olive oil, 1 cup sugardry ingredients: 1 1/2 cup flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon powdered ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmegWhisk together wet ingredients until puree is incorporated and smooth. As soon as the oil comes together with the puree, slowly start to pour in the dry ingredients whisking between pours.Pour in prepared pan and let rest for 1 hour before attempting to remove from the pan.Bake 60 minutes until the knife or toothpick comes out clean and the bread is firmed and slightly browned.This recipe is a combination of the spices found in a classic pumpkin pie recipe and the quick bread recipe in The Fannie Farmer cookbook, on page 487

Just want to say that you'll save 4 or so bucks if you buy 3 of these sized cans at Walmart...Just fyi.So value for money...you can get close to 4 cans at Walmart for same price so not so good on value for $$$$This pumpkin is nice and smooth, I add it to my little chauahaua's dog food, he loves it!

In early November, our local stores were consistently out of canned pumpkin, so I was desperate for Libby canned pumpkin and paid up for this six-pack. It came quickly, and so did the stock in our local stores. LOL However, the peace of mind for this crucial product and its recipe were worth it.Note: For 2 pies I add another tsp of cinnamon, another 1/2 tsp ginger, 1/4 tsp of allspice, and about 1 1/2 tsp pumpkin spice. No extra salt. Our family loves the extra spiciness. We top it with fresh whipped cream and make enough for breakfast the next morning.

The product is good but the cans came in soft packaging which dented and slightly crushed them making them difficult to open with the can opener. I'll order from a different supplier next time.