so i went to the grocery store to find a can of pumpkin to make some pumpkin bread. I could only find one brand of "pumpkin pie filling" with all the sugar and spices in it already and it was close to 5 fucking dollars. how much is a can of plain pumpkin at fooddawg?

9/24/2008 3:26:06 PM

tree fiddy

9/24/2008 3:26:48 PM

9/24/2008 3:26:57 PM

i aint payin long distance to call fuckin foodlion

9/24/2008 3:28:45 PM

$Rotary Phone?


I make my own pumpkin puree and freeze it so I can make pies n stuff.

9/24/2008 3:29:08 PM

http://www.google.com/search?hl=en&q=cheap+canned+pumpkin&aq=f&oq=

9/24/2008 3:33:35 PM

buy one of the small pie pumpkins that are in stores now and google directions on how to make real pun'kin mush for your bread.

9/24/2008 3:36:06 PM

Hmmm Mr Joshua just put me on to this one!

http://www.slashfood.com/2005/10/24/canned-pumpkin-is-it-really-pumpkin/

Quote :

"Canned pumpkin - is it really pumpkin? Posted Oct 24th 2005 12:32PM by Sarah Gilbert Filed under: Dessert, Science, Farming, Business, Fruit, Pumpkin Day libbys pumpkin"100% pure pumpkin" crows the Libby web site. They announce that they only use "a special variety of pumpkin called the Dickinson." But is that really pumpkin? Experts disagree. For one, it's not orange. The Dickinson Field squash belongs to a species known as Cucurbita moschata, sharing a genus (Cucurbita) with the Jack-O-Lantern pumpkins, but betraying its Halloween-y origins with a decidedly tan skin. A little like the butternut squash - and, in fact, the Dickinson cross-polinates with the butternut. Despite its tan skin, the Dickinson has that lovely orange flesh you expect from your pumpkin (no artificial coloring necessary). It has all the vitamins and minerals you know and love. It tastes great (and - if you really want to know - those pretty orange-skinned pumpkins? they don't taste so good). It's just that the pumpkin on the label, the one with the bright orange skin, is a bit of a white lie."

^I just quarter them and take out the seeds. Then rub them with some oil and put them on a baking sheet and roast until soft (about 45) min. Then I peel off the skin and puree the rest.

[Edited on September 24, 2008 at 3:39 PM. Reason : word]

9/24/2008 3:37:31 PM

i thought it was a given that pumpkins for eating are a different variety than the "Jack-O-Lantern" type

9/24/2008 3:39:50 PM

go buy a pumpkin. they have them at lowes already

9/24/2008 3:56:28 PM

aint seen no pumpkins yet

though I heard they grow a lot here

9/26/2008 2:47:16 PM

Quote :

"i thought it was a given that pumpkins for eating are a different variety than the "Jack-O-Lantern" type"

a surprising number of people don't know that!

9/26/2008 2:58:42 PM

I think they have some in the dontbeacheapbastard aisle

9/26/2008 3:00:30 PM

oh my gourd

I love eating pumpkins!

9/26/2008 3:10:24 PM

haha ok it is nerdy that i laughed at "oh my gourd"

9/26/2008 3:19:25 PM

lol. i would have paid 5 bucks for the can of pumpkin if it wasn't half sugar. just not what my recipe called for.

9/26/2008 3:40:02 PM

if you're a dork for laughing at it what does that make me?

9/26/2008 4:03:47 PM

IIRC cans of pumpkin are like $1-2

You gotta get the plain pumpkin, then add the stuff yourself. Pumpkin pie filling is not what you need.

9/26/2008 4:06:22 PM