On Sat 11 Oct 2008 05:16:02p, Mark Thorson told us...

> "Pete C." wrote:
>>
>> I haven't tried the white pumpkins, however I did at one point many
>> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
>> parallel making a pie with the same recipe but using the Libby's canned
>> pumpkin. They were indistinguishable, so from that time forward I have
>> just bought the canned pumpkin and saves myself a lot of effort.
>
> If I recall correctly, canned pumpkin is not actually
> pumpkin. It's some kind of squash, but not pumpkin.
> They use this squash because it's tastes better or
> it's easier to process or something.
>
> Sort of like how the mushrooms in canned and dried
> mushroom soup are not mushrooms. They are _Boletus_
> _edulis_, a fungus which has a good flavor and
> appearance, better than you can get from mushrooms.
>

Maybe that's why I prefer "real" pumpkins over canned, because I grew up
eating baked goods made from real pumpkins. I also don't care for the
texture of canned "pumpkin".

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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