Canned Pumpkin Isn't Actually Pumpkin—Here's What You're Really Getting

canned pumpkin
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Picture this: You're at the (jam-packed) supermarket stocking up for Thanksgiving. You toss a few cans of pumpkin puree into your cart, checking to make sure it's just pumpkin and not that weird pumpkin pie filling. Yup, pure pumpkin. You're all set.

Except, no.

Sure, the stuff in your can is free of added spices or sweeteners. But the puree almost certainly isn't made from pumpkin. It's made from a winter squash, folks. 

This is probably blowing your mind and possibly even making you very upset and betrayed. Especially because that comforting can of Libby's you buy every year says "pumpkin" all over the label, including in the ingredients list. But Libby's, which produces a whopping 85% of the pumpkin puree sold worldwide, actually uses their own special kind of winter squash. They call it Dickinson pumpkin, but go ahead and take a look. Those peachy, oblong orbs are clearly squash. (Looking for more simple, smart advice? Order Prevention—and get a FREE gift when you subscribe today.)

MORE: 20 Perfect Pumpkin Recipes For Fall

There's no big cover-up or conspiracy here, either. The FDA knows that canned pumpkin manufacturers are selling you winter squash in disguise, and they're totally cool with it. According to them, sweet, golden squash is pretty darn close to pumpkin. And if it makes for a better-tasting puree for your pie, then so be it.    

That kind of shock might sting a little bit at first. But here's the thing: Dickinson pumpkin, along with other winter squashes like sweet butternut, Hubbard, and Golden Delicious are known for their sweet flavor and smooth, creamy texture. Like it or not, that's something that actual pumpkin sorely lacks. It's straight up stringy, watery, and bland.

MORE: This Is The Secret To An Unforgettable Pumpkin Pie

If you insist on being a purist, you can always go through the trouble of buying a whole pumpkin, breaking it down, roasting or steaming it, pureeing it, straining the puree, and finally adding it to your pie filling. But…why? It seems like an awful lot of work for something that isn't even going to taste all that great. 

Instead, it might be easier—and tastier—to put the pumpkin-squash craziness out of your mind completely and pretend you never even read this. 

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