Pumpkins are for Relish, not Pies
When I was a little girl, my daddy told me that all the canned “pumpkin” sold in stores was not pumpkin, but butternut squash. I spent many years growing and sometimes buying pie pumpkins and making pies out of them, and very proud of their authenticity I was, though they were different from regular pumpkin pie: lighter colored and flavored, and coarse-textured. Then I grew butternut squash, and I found that Dad was absolutely right; the baked squash was exactly like what was sold in the cans as “pumpkin” and it made a rich, deep colored, smooth-textured pie. So now, of course, I use butternut squash for pies. Our pilgrim forefathers may have baked pumpkin pies at the first Thanksgiving; certainly the traditions built up by advertising tell us so. But there was an explosion of plant breeding in the 1800’s, and when butternut and other such rich baking squashes appeared, their marketers weren’t going to let little things like a name or a tradition...