What's Actually in Canned Pumpkin: A Comprehensive Guide

When it comes to canned pumpkin, many people assume it's a simple product. However, there's much more to understand about its composition and the types of pumpkins and squashes that might be included. Let's break it down to clarify the uncertainty and confusion surrounding this popular fall ingredient.

Definition and Composition

Canned Pumpkin typically consists of pureed pumpkin, often from varieties of squash such as Dickinson pumpkins. According to the U.S. Food and Drug Administration (FDA), canned pumpkin can be defined as the canned product prepared from clean, sound, properly matured, golden-fleshed, firm-shelled sweet varieties of either pumpkins or squashes. This definition provides some flexibility in labeling, but generally, it refers to Dickinson pumpkins (or Dickinson squash), which are larger, tan-colored, and have a smooth texture.

Types of Pumpkins Used

While it's often labeled as "pumpkin," the Dickinson pumpkin is a specific variety used in the majority of canned pumpkin sold in the United States. Dickinson pumpkins are distinguishable from the typical field pumpkins used for carving or decoration, as they have a unique shape and color. Companies like Libby’s, which produces approximately 85% of the canned pumpkin in the U.S., use their proprietary strain of Dickinson pumpkins known as Libby’s Special Seed. Despite being labeled as "100% pumpkin," this product may not look like the classic orange pumpkins many envision.

Nutritional Content

Canned pumpkin is an incredibly nutrient-dense ingredient. It is particularly rich in beta-carotene, which converts to vitamin A, along with high levels of fiber, potassium, and magnesium. The cooking and canning process actually concentrate these nutrients, making canned pumpkin more nutrient-dense than raw pumpkin. This makes it a valuable ingredient in various recipes, especially during the fall season.

Misconceptions About Ingredients

There has been some speculation that canned pumpkin might contain a mix of different squashes along with actual pumpkin flesh. While some brands may use blends that include butternut squash, Hubbard squash, or Boston Marrow squash, Libby’s assures that their product contains only Dickinson pumpkins without any mixtures. Despite the FDA's lenient definitions, both pumpkins and squashes belong to the same family, Cucurbitaceae, which can cause confusion over strict definitions between them.

Conclusion

In summary, while canned pumpkin is primarily made from Dickinson pumpkins—often classified as squash—there can be variations depending on the brand. The FDA's definitions allow for some overlap between what constitutes a "pumpkin" versus a "squash." Thus, when you purchase canned pumpkin labeled as "100% pure," it generally refers to this specific type of gourd rather than traditional field pumpkins. This understanding helps in making informed choices and using this versatile ingredient effectively in your recipes.