Oopsie…

pumpkin-tins

So there you are, drinking your first PSL (ahem, that’s Pumpkin Spice Latte) of the season.

But wait. 

What I’m about to tell you could rock your Starbucks-loving world: The coffee drink that makes you feel like you’re eating liquid pumpkin pie is in fact a SSL. Yes, that is a Squash Spice Latte. Because that pumpkin pie you grew up eating—the pie from which the aforementioned drink derives its name, owing to the spices commonly included in said pie—was most likely made not from pumpkin, but from squash.

Libby’s Pure Pumpkin—the quintessential American canned pumpkin brand—is responsible for 85% of canned pumpkin sold in the world. When we think of a pumpkin, we usually imagine either the rotund, bright orange specimen that we buy up at Halloween to carve into a jack-o-lantern—which, while edible, isn’t good for cooking—or its smaller, tastier cousin, the sugar pumpkin. But instead of those pumpkin varieties, Libby’s grows a proprietary strain of tan-skinned Dickinson squash. 

And although Libby’s does refer to its fruit as “pumpkin,” in appearance, taste, and texture (not to mention species) it more closely resembles squash. In fact, its closest high-profile relative is butternut squash.

Because the FDA finds that drawing a hard-line designation between pumpkins and “golden-fleshed” winter squash is murky, it’s perfectly legal for Libby’s and other canned pumpkin brands to label their products as such. In addition, companies are allowed to combine different plant varieties into one purée to achieve a desired flavor and consistency—especially beneficial if one type doesn’t grow as well from one year to the next. 

And because many of these companies do offer a product that is denser, sweeter, and more flavorful than the more commonly available pumpkin would be, can we really begrudge them the semantics?

If it does bother you to think that your pumpkin pie might be filled with squash, you could always make your own purée by slicing a sugar pumpkin in half, discarding the seeds and pulp, and then roasting it, cut-side down, at 375ºF until it’s tender throughout, about 1 1/2 to 2 hours (test by sticking a paring knife into the side—when there is no resistance, it’s ready). Once it’s cool enough to handle, scoop the flesh from the peel and purée in a food processor or blender until totally smooth. 

Finally, depending on the water content of the fruit, you may or may not have to scrape the purée into a cheesecloth-lined strainer and let it strain for a few hours.

Or, you could just pop open a can and accept the fact that if it was good enough for grandma, it’s good enough for you.

So, you’ll never look at a pumpkin (squash) pie or that pumpkin (squash) whatever drink the same again…LOL

And yes, I know I’m going to hell for upsetting all those applecarts (but at least they aren’t squash)… 🙂

 

Comments

Oopsie… — 22 Comments

  1. OldNFO- Ah jeez, squash? Pumpkins are squash? OK, I’ll just stay with the can recipe. The grilling drill might require an extra shot of Black Jack or two. On second thought…..

  2. We did the above mentioned process one year, and after baking you couldn’t tell the difference. The pies tasted exactly the same. BTW love the latest book.

  3. It could be puree of poodle, as long as they don’t mess with the flavor. I love “pumpkin” pie. I sure will miss Pumpkin though. She was a such a good dog.

    (I’m going to hell, ain’t I?)

  4. I frequently call pumpkin pie, “squash pie” or “squish pie”. So I was not disturbed by your report. The fact is that I like pumpkin pie/squash pie. I like toasted pepita seeds (pumpkin/squash seeds) on my salads, and so forth.

    What I don’t like is squash cooked/boiled to the point where it’s “squishy” and tasteless. Many people seem to be able to open a can of pumpkin pie filling and make it into something delicious, but they struggle to make a squash into something on a plate that doesn’t make me want to yak.

    Pumpkin flavored coffee? Don’t make me try it.

    A cuppa next to a delicious slice of pumpkin pie (with whipped cream on it) is something else, but don’t expect me to dip my pie into the coffee like a cheese sandwich into tomato soup.

  5. I don’t care!

    I loves me a not-too-spiced (but appropriately so) pumpkin pie.

    And, thank you for not writing ‘punkin’.
    (doing so torques my jaw, as does ‘sammich’/)
    😉

  6. Bob- We tried that, once… Went to the store and bought the cans of filling…LOL

    WSF/BP- LOL true!

    Chip- Thanks!

    Ray- Yep… 🙂

    LL- Agreed! Good squash is cooked in a little lard or fatback, with some onions. It should still be firm, if not slightly crispy…

    gfa- No problem. 🙂

  7. Squash it’s self is good,
    but I have no desire to have squash coffee.
    Have never figured out why people put all that stuff in their drink…Why would anyone do that to Coffee?

    • *Giggle, giggle* One year, when I was working in Really Flat State, I made a sweet-potato pie and took it to work. The guys tore into it and had seconds. One asked, on the second slice, “What did you add? This tastes a little different than my wife’s pumpkin pie.” (I had not said what the pie was, just sliced it and went about my work). “It’s sweet potato.”
      “Eww! I don’t like it.” And he tossed the rest of his slice in the trash and stormed off. The boss shrugged and had thirds.

  8. Judy- I can deal with that…LOL

    TXRed- LOL, most people can’t tell the difference, if you don’t tell them! 🙂

  9. Denis Leary said: “Man, when I was a kid, Dunkin Donuts had two things — coffee, and donuts, and that WAS IT! You took the donut, you dunked it in the coffee, thus the title of the place! Duuuuuuuuuukin DONUTS!”

    I don’t get why people need their coffee to taste like pumpkin, pour it in a cup and hand it to me. No whipped cream, caramel, organic sugar – just coffee that tastes like coffee.

  10. You have squashed all my expectations. Then again, if you put enough whipped cream on top, who cares what’s underneath?

  11. Honestly, if eating squash in a “pumpkin” pie is the worst thing that ever happens to me, I’m in pretty damn good shape, don’t you think?

    And The Boss loves pumpkin pie, but won’t eat sweet potato pie, because she says sweet potatoes are nasty. So I don’t tell her about the times I’ve switched them on her. We’ll just let that be our little secret, okay?