Have you tried processing your own pumpkin from a pie pumpkin? I can't stand Libbey's either, probably because it's mostly other squashes with some pumpkin in it. It becomes way too dense imho. I love taking a small pie pumpkin, wash the outside, and stick it in the oven whole at 350 until a fork easily punctures the outer skin. Cut in half, scoop the innards into a food processor, then freeze bags of about 2 cups or so in each. Makes a wonderfully light pie, even colorwise, and keeps well in the freezer. You also then have the seeds leftover to play with different recipes for dried and flavored pumpkin seeds.