Post by Jessica R.

Because of the less-than-stellar pumpkin growing weather conditions this year, pumpkin crops were not as plentiful as farmers had hoped. While this didn’t mean much in regards to the bounty of Jack-O-Lanterns that lined doorstops this past October, it does mean you might not have pumpkin pie on your plate this Thursday.


That’s right. There’s a canned pumpkin shortage!

Let’s not panic and storm the nearest grocery store now. There are alternatives. Or you could just skip all that pumpkiny goodness this year. (Oh, who am I kidding?)

  1. Go with fresh pumpkins. People say that once you’ve had pie made from fresh pumpkins you’ll never go back.  Visit All Recipes for a great fresh pumpkin recipe!
  2. Use frozen winter squash puree—same color, same consistency and apparently same taste.
  3. If you’re looking for pumpkin puree for breads or muffins, some say you can use sweet potatoes instead. Always worth a try!
  4. Uh… have a different kind of pie? Or something else all together? Come on, it’s not like the kids even like pumpkin pie anyway..
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Category: Holidays
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4 Responses

  1. I made a pumpkin pie early this November with my preemptive I-can’t-wait-to-eat-Thanksgiving-food dinner, and my younger son was all excited for the pie. Then he takes a bite and gets this gross look on his face! I ask him what’s wrong and he says:

    “It tastes like squash, Mom!”


  2. jane maynard says:

    I’ll tell you how I’m handling the shortage…I’m buying this year’s pumpkin pie from a pastry chef for $20! 🙂

  3. ellie says:

    It seems to be plentiful here in IL…I should make some pumpkin spice cookies, but…nah.

  4. Bree says:

    We had a really hard time finding pumpkins for Halloween this year. The usual pumpkin patches were not there. We finally stumbled across 3 pumpkins in a Lowe’s. 3 that’s all they had! I did sneek away with one small can that I bought early in the season. I think some families around here may have gone without pumpkin pies this year.

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