We have it here in the Philly area now - when I spoke with Libby's Cust Service a month ago they said they would start shipping to all areas by the end of Sept. I would suggest buying extra when you see it to be sure you have enough to get through the holidays.

Good luck!

Alexa

So how would one go about using fresh pumkin in place of canned?

There are bazillions of fresh pumkins all over around here. Wouldn't you just cook it down and season it or is that too simplistic/unrealistic?

Linda

I take a whole pumpkin and cut it into large chunks. After removing the seeds I place the chunks in a large dutch oven (or two) with about a quarter of an inch of water and put the cover on. I then baked them in my oven at 350 until the pumpkin is tender. You do not have to peel the pumpkin first.

When the pumpkin is cool enough to handle I scoop it out of the "shells" and put it in a bowl to finish cooling. When cool I process the pumpkin into a smooth puree in my food processor.

If you want thicker puree you can drain the pumpkin in a collander first.

It really isn't much trouble at all, and my resulting pies and soups were out of this world. The puree also freezes well. I will never buy canned pumpkin again. When I cook it myself I know that it's clean and isn't full of chemicals.

Sandy

I just found some at my local grocery today, the first time in nearly a year.

However, like Linda, I have pumpkins all over up here and the small sugar pie pumpkins are $7 a bushel. Makayla grew 30+ field pumpkins for jack o lanterns too.

As Sandy mentioned, it's easy. I just put mine in the oven and bake until tender, scoop from the peel and puree it. I've also used squash like butternut in place of pumpkin and my can of Libby's pumpkin actually says that it's calabaza. To me that was always a squash, not a pumpkin.

Annie

Hopefully it'll be available here soon. If not do I buy sugar pie pumpkins or just any type of pumpkin to make the puree?

This kind of appeals to me since we love roasted, salted pumpkin seeds. I usually buy a few big ones just for the seeds and then use them for jack o lanterns for Halloween.

Di

In lieu of pumpkins look for Ambercup squash or Sunshine squash. Both of those are sweeter than pie pumpkins. And far better than any other type of pumpkin. Their seeds are delicious for toasting also.

I soak the seeds in Kosher salt and water for a couple of hours, drain and then roast them on low heat till crispy.

Teresa I don't know what Ambercup or Sunshine look like. I buy my pumpkins from a local Amish stand. Not organic but good quality and as fresh as I can get, picked daily. Are they pumpkins?

Di

We prefer Hubbard squash for all pumpkin recipes. A lot of the winter squashes make delicious substitutes.

I don't generally add water to the pan; it really depends upon the squash. Some years produce has a higher water content than others.

Carol

Here is a link that might be useful: Pumpkin Shortage Ending

Libby and many other companies used Hubbard squash in place of pumpkin for years. I said that on another thread.

Here in Central Illinois, we're finding canned pumpkin in good supply at Rural King/Big R stores....$1.49.
I also use baked, green and white cushaw squash (our family name for this squash is Granddaddy Squash) for pies and other hot pumpkin dishes, or actually in place of sweet potatoes - chunked, baked and seasoned with butter and a bit of brown sugar.

Jan

I find canned pumpkin in the stores....and I have a supply of Marina di chioggia and gallier des elyses. I think they will be my sub for pumpkin this year.
See the "I'm rich" thread....
Linda C

I bought some more the other day at Aldis. The total ingredient list was "Pumpkin". It was half the price of the Libby cans I've been stocking up on this week.

Nestle says no shortage of pumpkin this year.

Also, according to the article, Libby's uses the "Select Dickinson pumpkin."

Here is a link that might be useful: article

Couldn't find it in the Chicago area a couple of weeks ago, but finally found some late last week but it's still not in all stores around here yet.

Here is a photo of Amber Cup. Sunshine is the F1 hybrid of Amber Cup. It was introduced a couple of years ago. Both are sweet but the advantages of Sunshine are that it has more flesh and the vines are more compact. Amber Cup has been around longer and might be easier to find.

www.parkseed.com/gardening/PD/5302/

Here is a link that might be useful: Amber Cup

Anyone know if you can sub canned sweet potatoes for canned pumpkin to make pumpkin bread?

Why not? I do that sometimes if I have leftover pulp. I've also used garnet "yams." The only issue would be if it's a very dry and mealy variety you might have to add a bit of liquid.

And then there's sweet potato pie . . .

Carol

Most canned yams are packed in a light syrup. You might have to adjust the seasoning - but they should work fine.

Read an article a couple days ago stating the pumpkin shortage is over and stores are currently being supplied.

Here is a link that might be useful: pumpkin shortage

For sure no pumpkin shortages here this year. all the rain seems to have spawned pollinating bugs as well as plumped up the harvest.
I actually prefer the flavor of most winter squash to pumpkin for pies, and muffins and such. I have a recipe for sweet potato muffins that is really best with baked sweet potatoes...but you can sub canned pumpkin if you are lazy.
Ambercup and sunshine are both F1 hybrids and won't seed true.
I think I'll save the seeds of my marina di Chioggia and try to find a place to plant some. Gotta love the heirloom cultivars.

"Ambercup and sunshine are both F1 hybrids and won't seed true."

No they won't Linda - but I was not suggesting planting the seeds. I was suggesting roasting them.

An F1 hybrid is a first generation cross that must be repeated yearly....that's why the seeds are so expensive.
By definition an F1 hybrid is one that is first generation.
Both Sunshine and Amber Cup are kobocha F1 hybrids.
I don't know if there is much difference in taste because I haven't eaten them side by side. Sunshine is not a hybrid of Amber Cup, both are Kobocha hybrids.
Once roasted the seeds are no longer viable.....which is why I will plant ( or give away) the seeds of the hierloom squashes...I'm not fond of roasted squash or pumpkin seeds, but I know the birds and bushy tailed critters are, so I save the seeds.
Linda C

The shortage seems to have ended in my area. Kroger has Libby brand now- $2.69 for a 29 oz. can.

Di

Kind of funny...I was in Walmart the other day and saw an older couple checking out with about 10 of the 15oz cans of pumpkin and I've noticed that Kroger and Walmart both only have the larger cans. I'm thinking that even though the shortage is over, people are going to stockpile cans of pumpkin creating an unnecessary shortage!

Tracey

Lol Tracey! Guilty here for sure. They had it stacked to the ceiling on an end cap at my store this weekend and I bought 8 cans. You know, just in case...lol.

David

Same here LOL! I got a pile of coupons for $1.00 off 2 cans from when I called Nestle Customer Service and I have been buying a couple of cans every time I go to the store. I think I have about 10 or 12 in reserve now LOL!

Yep, I am a pumpkin hoarder

Alexa

A pumpkin is a winter squash.

Oh, too funny David and Alexa! I actually would be stockpiling a few too if I could find the smaller sized cans. I'm sure once Walmart puts out their seasonal baking display I'll be able to pick some up.

I had some organic pumpkin my cousin brought me from OH and made some chocolate chip pumpkin bread last night. Yum!
Tracey

Can the field pumpkins/jackolantern pumpkins be cooked and pureed, too? What would the quality difference be and how would you adjust for it?

Thanks.

~Amanda

We are finding the canned pumpkin in our stores now after a looooooong time without it. I think everyone is stocking up fearing another shortage.

"Can the field pumpkins/jackolantern pumpkins be cooked and pureed, too?"

I've only tried it once.
So probably someone else can better answer this question.

I cut the pumpkin into manageable sized pieces and baked it until tender.
Then removed the skin and pureed the pulp.

It was very disappointing.
Seemed kind of 'watery' (for lack of a better descriptive word).
And flavorless.

So I've not tried it again.
Maybe there is a better way to get a satisfactory product from a 'jack-o-lantern' pumpkin?

And yes, pumpkin is a type of winter squash.
Around here, 'Calabaza' is a Hispanic word for any and all types of squash, from pumpkin to zucchini.

Rusty

I think we talked about cooking the large jack o'lantern pumpkins here last year and those with experience said no because the flavor is just not there. It was recommended to stick with the small pie pumpkins instead.

Tracey

On our local news, they said the pumpkin shortage was over but I'll bet people are hoarding cans of them! So we better all hurry and stock up...HEEHEEHEE!!!!!!!!!! Instant shortage! HA!

We have cooked pie pumpkins in the past and made pies with the pumpkin. After mashing or processing the cooked pumpkin, I have spread it out in the bottom of a broiler pan and baked it for several hours at around 250 degrees. Stirring it occasionally helps the excess moisture cook out. The consistency was fine with this pumpkin pulp, but we all felt that Libby's tastes better.