I hear the growing buzz and notice the empty shelves usually occupied by canned pumpkin. Canned pumpkin is scarce this year due to crop failures especially in the 5000 acres of special pumpkins grown for Libby canning near Morton, IL.
So if you grew pumpkins this year, don't carve all of them into jack-0-lanterns for Halloween! Although those field grown pumpkins are not the tastiest for pumpkin pie, I bet we could add enough eggs, cinnamon, spices, and topping to make it acceptable. The article I read suggests growing small Sugar pumpkin, the squatty Cinderella pumpkin and the buff-colored Long Island Cheese to make a tasty pie. Cut the pumpkin into chunks, bake it on a cookie sheet, scoop the flesh from the rind and puree.
More information about the great pumpkin shortage can be found here.
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