According to botanists, asserting a clear distinction between “pumpkin” and “squash” is difficult because there is no strict botanical definition for pumpkins.
About this ratingAs much of 90 percent of pumpkin sold in the U.S. is a proprietary cultivar known as a Dickinson pumpkin, which are less photogenic than the type of pumpkins commonly used for display purposes.Originwhich claimed that the pumpkin typically used in pumpkin pie is in fact a multi-squash blend containing little to no pumpkin:
I found out something extremely disappointing and concerning this week that has made me rethink most everything in my life, so I’d like to share a little PSA with the class …Pumpkin puree: You know, the canned orange stuff that’s lining the supermarket walls right now? The stuff you use to make all your favorite fall desserts that’s labeled “100% pumpkin”?! Yes, well,Libby’s, the brand that produces about 85% of the country’s canned “pumpkin” filling, has actually developed a certain variety of...
Additionally, the USDA is fairly lenient with gourd terminology in general, which is why it’s perfectly legal to label a food product as “pumpkin” when, in reality, it’s made from a different variety of squash. So it’s all good now that there’s an explanation, right? NO. It’s not. What I’m telling you is, you’ve basically been eating butternut squash pie, squash bread, and drinking SQUASH FREAKING SPICE LATTES this entire time.
Although many readers expressed surprise and horror at the concept, the claim was not new. At least two food blogs spilled the
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