On 5/22/2021 6:35 PM, Ed Pawlowski wrote:
> On 5/22/2021 1:25 PM, Sheldon Martin wrote:
>
>>
>> Canned pumpkin tastes like canned sweet potato because they are both
>> actally canned butternut squash.Â* Pumpkin for butternut squash is
>> legal because they are botanically the same.Â* Fresh pumpkin contains
>> too much water for making pie filling and sweet potato is too dry for
>> pie filling... butternut squash flesh is just right for either.
>>
>
> Dickinson squash/Â* Same family
>
> https://www.motherearthgardener.com/...in-zmaz12fzfol
>
>
> When Elijah Dickinson moved from Kentucky to Illinois in 1835, he didnt
> know he was carrying with him the seeds of a billion-dollar pumpkin, one
> of the most valuable heirloom vegetable crops in history. Yet the
> pumpkin which finds its way into most pumpkin pies today is not really a
> pumpkin.
>
Dickenson squash, yep.

I love the way Sheldon keeps saying fresh pumpkin has too much water to
make a pie. (He's the guy who hates pie crust.) He's talking about the
kind of pumpkin sold for carving Halloween Jack-O-Lanterns. When people
make pumpkin pie from scratch they use the meat of sugar pumpkins.
They're smaller, not watery and not overly fibrous.

I know this because even though I don't bake pies I've paid attention to
discussions here over the years about how to make a pumpkin pie from
scratch. Sugar pumpkins.

Not that this has much to do with baked sweet potatoes tasting like
pumpkin pie. They don't taste like pumpkin or pumpkin pie to me. They
taste like sweet potatoes. I like baked sweet potatoes with simply a
little butter and S&P. Some people add brown sugar or syrup. To me,
the baked sweet potato is sweet tasting enough. Quite nice.

Jill