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The story, which also appeared on allrecipes. But there’s just one problem with that story: It is not exactly true. Canned pumpkin is pumpkin, but it’s not the type of pumpkin you are likely imagining when you pluck a few cans off the shelf for your next pumpkin bread baking session. Instead, most canned pumpkin in the U.
Dickinson pumpkins, also known as Dickinson squash, are the pumpkins used to make the majority of canned pumpkin we eat today. But Dickinson pumpkins are tan pumpkins with uniform, smooth skin that are much larger than the average field pumpkin. They’re also sometimes called squash, not pumpkins. What’s more, their taste is nothing like a field pumpkin — which is actually a very good thing. Field pumpkins are not at all delicious. The flesh is watery and stringy, and even with roasting, you aren’t going to get a lot of flavor, certainly not what you would expect from a pumpkin pie or pumpkin cheesecake. Libby’s — the company that makes more than 80 percent of canned pumpkin in the U.
Libby’s Special Seed, which is derived from the Dickinson pumpkin, and 100 percent of the pumpkin they use in the cans of pumpkin they manufacture in their Morton, Ill. So why is it that some people think canned pumpkin isn’t pumpkin? It comes down to the definition of pumpkin. In other words, the distinction between what you can call a pumpkin and what you can call a squash is fuzzy. So what one person calls a squash is another person’s pumpkin, and really, neither person is wrong.