Ok, now this is TOO funny.
In my last post, I rambled on about how I swore there was a canned pumpkin shortage in the Boston area. I really could not find it anywhere. I even joked with my friend, Corinne, that I was going to start bidding for it on eBay if none turned up. Well turns out, I wasn’t too far off!
Apparently last year was a terrible crop season for the pumpkin industry. Between the overly damp weather, and the powdery mildew infection in many U.S. pumpkin patches, the stock of viable pumpkin meat was slim. The lack of surplus from last year has translated into pumpkin-free shelves for this fall season. Libby’s makes up 80-90% of the canned pumpkin market, so chances are, their crop loss is contributing to your fall baking drought.
Did you know that canned pumpkin is not actually made from traditional carving pumpkins? Libby’s invented their own strain of pumpkin, called the Libby’s Select Dickinson Pumpkin, which they use for canning. These pumpkins are a light tan color, shaped more like squash, and tend to be much meatier than carving, or field, pumpkins.
Barren bake-shelves got you down? Check out the random sites where I found canned pumpkin for sale:
Don’t despair if your baking aisle is still pumpkin-free; Libby’s and their 400+ workers in Morton, Illinois are working hard to fulfill bakers’ pumpkin needs, and are hoping to fill those empty shelves soon.
Question of the Day
What’s your favorite fall treat that uses canned pumpkin?