What's Really In Your Pumpkin Pie

The pumpkin above is the Dickinson pumpkin which was developed specifically by Libby's, the brand responsible for selling about 85 percent of canned pumpkin pie filling sold in the U.S. As you can see, it bears a lot more resemblance to a butternut squash than anything you'd think to carve a face on. Indeed, butternut squash and the Dickinson pumpkin are part of the same species, which is different from the species most jack-o-lanterns come from.

If you're a longtime fan of pumpkin pie, chances are you've actually been enjoying something more along the lines of butternut squash pie. That's right; some canned pumpkin puree is actually made from one or more types of winter squash, like butternut, Hubbard, Boston Marrow, and Golden Delicious. These squash varieties can be creamer, less stringy and richer in sweetness and color than pumpkin. Your classic bright orange pumpkin, actually doesn't make for the best pie. With 90 percent water content and mostly hollow insides, true pumpkin pie can come out pretty bland and soupy.

So why does the label says 100% pumpkin? The USDA is actually pretty lenient with its distinction between pumpkin and squash. Here's their take on the contents of canned puree: "The canned product prepared from clean, sound, properly matured, golden fleshed, firm shelled, sweet varieties of either pumpkins and squashes by washing, stemming, cutting, steaming and reducing to a pulp."

The term "pumpkin" can apply to two of the three varieties of winter squash - C pepo and C maxima. Within these two varieties you'll find Connecticut field pumpkins, Dickinson pumpkins, Kentucky field pumpkins, as well as Boston marrow squash, and Golden Delicious squash.

So, even though the ingredient label may read 100% pumpkin, there may also be squash mixed in, since they fall under the same genus.

And, if you really want to be absolutely sure you're using pure pumpkin puree, you can always skip the canned stuff and make your own. We grow the Dickinson pumpkin which is available to purchase at our farm. Email us for more information about purchasing a pumpkin or visit our online farmstand.

Here are step by step instructions for making your own pumpkin pie puree.

1. Wash pumpkin. Cut top and bottom off of pumpkin. Clean the seeds out of pumpkin.

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2. Cut into cubes or sections and place on baking/cookie sheets.

3. Cover with aluminum foil. Bake at 250 for about 4 to 5 hrs. Bake until softened or until you can easily pierce a fork into the pumpkin.

4. Let cool. Scoop out pumpkin and put in a mixing bowl.

5. Drain off liquid by placing pumpkin mixture in a colander.

6. Puree pumpkin with a blender or a food processor. A food processor works best, but mine died when this picture was taken.

7. Measure out the desired amount for freezer bags. We usually do 2 1/4 cups per bag (for pies). Place in freezing bag or container. It will be good frozen for up to 1 year.