Is there going to be another canned pumpkin shortage this year?

[Anonymous]

One of my favorite wintertime snacks is pumpkin custard -- kind of like a lower-sugar version of pumpkin pie filling. But there was some sort of canned pumpkin shortage last year because of weather. I still haven't seen any canned pumpkin on the shelves, but I can't find any news articles about it. I'm so desperate I might learn how to can fresh pumpkin myself and just buy a whole bunch of local pumpkins this fall.

Has anyone else heard of this or know anything more recent?

[Anonymous]

I've been googling trying to find out. Haven't found anything recent. You can get some cans on ebay.

One website suggested using fresh butternut squash instead.

[Anonymous]

I bought some organic pumpkin at Giant last week - but it was expensive. It was all I could find. It was in the baking aisle with pie fillings. I looked at Trader Joes last week and they didn't have any but i asked and they said it was seasonal and just hadn't come in yet.

[Anonymous]

Same as pp. I tried to find canned pumpkin last week but all they had was organic, and it was also quite $$.

[Anonymous]

OP, can you post your recipe for the custard? It sounds delish.

[Anonymous]

Wow, I thought I was imagining. I love added canned pumpking to vanilla pudding or oatmeal and used to do it all the time, and then bam! I couldn't find it anymore.

[Anonymous]

Is it too late to start a pumpkin patch?

[Anonymous]

I had no idea. I occasionally add canned pumpkin to my dog's kibble when we need to, um, firm things up in the waste department. I haven't been able to find any canned pumpkin for months.

FWIW, I personally think sweet potato / yam works just as well in pies, breads, etc. I use that as substitute.

[Anonymous]

I saw an news piece back in the spring or early summer that they thought it was going to be another bad year for pumpkin harvests. I don't remember why (too much rain?) or where I was watching it.

[Anonymous]

http://suburbanjournals.stltoday.com/articles/2010/08/24/madison/news/0822cvj-pumpkins.txt

according to this article, pumpkin should be back in cans mid-September, just around the corner.

[Anonymous]

OP here. Thanks for all the information.

The recipe is just a basic pumpkin pie filling:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) Evaporated Milk

I use 1/2 cup of brown granulated sugar instead of 3/4 cup regular sugar. I also change it up depending on what I've got or whether I want it to be lower calorie. Sometimes I add 1 tsp vanilla. Sometimes I use 2% evaporated milk. I don't think it tastes very good with evaporated skim, but that's me.

I pour the mixture into 5 pyrex pudding/custard dishes. Bake at 350 for 40 - 50 minutes. It's done when a toothpick or knife is inserted and comes out clean. Let cool completely, then refrigerate.

For 5 custard cups, the individual servings are:

228 calories
7 grams of fat
3.9 grams of sat fat
3 grams fiber
8 grams protein

270% vitamin A
22% calcium
10% iron
8% vitamin C

[Anonymous]

People, canned pumpkin is available year round. You find it in the baking aisle and it is typically on the bottom shelf.

There's no shortage. I buy it regularly.

[Anonymous]

I was looking for it last August at Harris Teeter in Arlington and thought I was going crazy because I couldn't find it so I asked the manager and he said they hadn't gotten their shipment in for the fall/holidays yet.

[Anonymous]

Huh, never knew it was in short supply. I have bought cans this spring and summer at Wegmans and Giant.

[Anonymous]

I've never had trouble finding it, and we eat it pretty regular (between breads, pies, custards, and what not). We live out in Herndon VA.