Pumpkin Puree

[otnemem]

Items such as pumpkin puree, whose only ingredient is pumpkin, don't have to be "certified" gluten-free, do they? I mean, where does the possibility of x-contamination enter?

[tarnalberry]

What if pumpkin puree is made on the same line as pumpkin pie filling, and the spices used in that pumpkin pie filling have wheat to prevent clumping? Voila - cross contamination risk. But we don't know that the pumpkin puree is made on the same line as the pumpkin pie filling, nor do we know that the hypothecial pumpkin pie filling spices have wheat in them. It's a possibility, but for each brand, we just don't know all those details about what happens at the factory. There are guidelines about cleaning equipment between runs, but no requirement for testing for the completeness of cleaning.

Products like that I do use - not everyone tests for gluten (or many of the other things that we might not want in our foods) and sometimes we have to make some decisions like that.

[lovegrov]

If pumpkin's the only ingredient I wouldn't worry about it. You could drive yourself completely crazy worrying about possibilities that are too remote to matter.

richard

[nettiebeads]

If pumpkin's the only ingredient I wouldn't worry about it. You could drive yourself completely crazy worrying about possibilities that are too remote to matter.

richard

<{POST_SNAPBACK}>

I agree with Richard. I have made pumpkin pies for family members and used a little leftover and cooked it like a regular custard for me (which is what it is anyhow) with no problems. BTW, I always use Libbys.