Okay, so this is one of those things that never crossed my mind until someone casually said, “You know that canned pumpkin isn’t actually the pumpkin you think it is, right?” At first, I laughed. But then… I couldn’t stop thinking about it. Wait, what? Not real pumpkin? It says pumpkin on the can. It’s in the pumpkin aisle. It tastes like pumpkin pie!
Here’s the kicker: it’s technically pumpkin—but not the kind you picture carving for Halloween. According to the FDA, “pumpkin” is a pretty flexible term. Food companies can label squash purée as pumpkin purée, even if it’s a different variety. That includes sweeter, thicker-fleshed types like Cucurbita maxima and Cucurbita pepo—yes, it sounds like a spell from Harry Potter, but it’s just a mix of pumpkin and squash varieties.
Take Libby’s, for example—the giant brand behind roughly 85% of the canned pumpkin in the U.S. They’ve faced some raised eyebrows for using their own specially bred pumpkins, called Dickinson pumpkins. These are beige, elongated, and definitely not the round, bright-orange pumpkins we carve. Think of them as the sturdier cousins of butternut squash.
Libby’s even developed this variety specifically for baking. It’s smooth, not stringy, and perfect for pies, muffins, and soups. So yes, what’s in the can won’t resemble that Instagram-worthy pumpkin you display on your porch. But it’s designed to taste and perform exactly as you want in your fall recipes.
Some people online get all bent out of shape about this. But really, it’s more about naming than deception. Technically, squash and pumpkin are from the same plant family, and calling it “pumpkin” just sells better than “squash purée.” No one’s hiding anything; Libby’s even has videos showing you what Dickinson pumpkins look like—tan, less flashy, but perfectly pumpkiny.
So here’s the takeaway: the purée in your can is intentionally grown for pies, soups, and seasonal baking. It’s smooth, flavorful, and exactly what you need for your fall recipes. Forget the idea of someone hacking apart a jack-o’-lantern and tossing it in a can—that’s never been the case.
And honestly? Does it even matter what you call it? The purée tastes like fall—soft, smooth, and ready for your favorite spices. Call it squash, Dickinson pumpkin, or pumpkin-adjacent—your pie will still be delicious. So if anyone chimes in mid-dessert with, “That’s not real pumpkin,” just smile and say, “Yeah, I know. Still pie though.”
