Most of us don’t question canned pumpkin—it’s on the label, in the baking aisle, and the star of pumpkin pie. But here’s the catch: the purée inside likely isn’t from the round orange pumpkins you carve at Halloween.
Not the Jack-o’-Lantern Kind
Canned pumpkin comes from close relatives in the squash family. The FDA allows purée from varieties like Cucurbita maxima and Cucurbita pepo to be labeled as pumpkin.
Libby’s Special Pumpkin
Libby’s, which makes about 85% of canned pumpkin in the U.S., grows its own strain of Dickinson pumpkins. These are tan and oblong, closer to butternut squash than porch pumpkins. Libby’s even bred them over time for smoother, less stringy flesh—perfect for baking.
Pumpkin vs. Squash
Some feel tricked when they learn this, but it’s not a scandal—it’s semantics. Pumpkins and squashes belong to the same plant family, and “pumpkin” just sounds better on a can. Libby’s shows their Dickinson pumpkins openly; they just don’t look like jack-o’-lanterns.
Why It Works
Jack-o’-lantern flesh is bland and fibrous. Dickinson pumpkins are flavorful, creamy, and designed for pies, soups, and muffins. That’s why your canned pumpkin blends so well with cinnamon and nutmeg.
The Bottom Line
Yes, canned pumpkin is real pumpkin—just not the one you pictured. And honestly, that’s what makes pumpkin pie taste so good.