On Monday, April 4, 2016 at 2:59:15 AM UTC-4, Bruce wrote:
> On Sun, 03 Apr 2016 23:33:47 -0700, sf > wrote:
>
> >On Mon, 04 Apr 2016 15:15:44 +1000, Bruce > wrote:
> >
> >> On Sun, 03 Apr 2016 21:32:19 -0700, sf > wrote:
> >>
> >> >On Mon, 04 Apr 2016 11:03:43 +1000, Bruce > wrote:
> >> >
> >> >> On Mon, 04 Apr 2016 09:24:51 +1000, Jeßus > wrote:
> >> >>
> >> >> >Just did some googling, and there are many results where Australians
> >> >> >are asking where it can be bought. So it's a fairly exotic item here.
> >> >> >Then there is the small matter of definitions of 'pumpkin', because I
> >> >> >know what we call 'butternut pumpkins' you guys call it 'squash', for
> >> >> >example. Pumpkin pie also sounds strange to us too
> >> >>
> >> >> Maybe it's a cultural difference. Maybe when an American wants to eat
> >> >> an apple, they order one canned, from Amazon.com.
> >> >
> >> >Do you cook an apple down every time you want apple sauce?
> >>
> >> I never eat apple sauce, but I think I would.
> >
> >I was wondering what you'd do if you were using it as an ingredient
> >for something else, the way we use canned "pumpkin" for pie or a quick
> >bread.
>
> I think I'd start with a fresh pumpkin or apples.
>
> I'm not sure why I find canned pumpkin strange. But everybody would
> probably find canned apple or orange or cabbage strange. Maybe because
> they're so cheap and easily available fresh that they don't seem worth
> canning?

Convenience. Canned pumpkin provides a smooth puree suitable for
pies with no effort. Use of canned pumpkin predates food processors.
If you want a really smooth pumpkin puree, why not canned? Plus, the
cans are sized expressly so that one can makes one pie. You can't
get that kind of precision with whole pumpkins.

Cindy Hamilton