Pumpkins from Garden to Pie
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- Опубліковано 14 жов 2024
- Pumpkins are synonymous with celebrating fall and the holiday season. They belong to the squash family and are loaded with good nutrition. Having canned pumpkin chunks on your pantry shelf offers a variety of uses in recipes from pies to muffins to soups and more. Home-canned fresh pumpkin is superior in flavor to any canned pumpkin on grocery store shelves. Try it! You will like it!
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I’ve been making pie from jack-o’-lantern pumpkins for 10 years.
I trust what you say is right. You’ve been canning for so long, you’re an educator of science and I trust that experience. Thank you for sharing the science behind it. I can’t wait to try this recipe ♥️
I appreciate that, thank you. And thanks for watching.
I'm laughing so hard, the jar doesn't feel ,I love your dry sense of humor🤣😂🤣😅👍🤪
Thanks for your explanations!! Excellent!
Thank you for explaining heat transfer in a scientific manner
I love your presentations of canning. I’m a retired public school teacher. I love science as well. One of the things that I enjoy most about your videos is you teaching of the scientific process of canning. I soak up the information that you freely give. I’m canning pumpkin tomorrow and I’ll peel it just as you have. Thank you!
You are a woman after my own heart! Have a great time canning your pumpkin! Thanks for your comments.
Just made this for my son, who loves pumpkin pie... his new favorite version of it, thank you so much for sharing your family recipe
It is clear you are extremely intelligent. I trust everything you do when you are canning :)
Wow--thank you very much. Thanks for watching.
Some don’t listen to instructions. They are critics. I’m an retired elementary teacher. I respect your scientific methods of canning. Thank you for a sound science lesson on thermal shock. Because of your canning station I’ve purchased a camp stove for canning outside in my garage with the door opened. I now have a space that I can call “My Canning Station!” I truly love your presentations. It’s very apparent that you are an educator.
I appreciate that! Thank you so much!
Thank You for sharing about heat transfer. I love your videos.
completely agree with you on the jar cooling discussion.. What people have done it seems is take the concept of not putting them on a cold surface like your counter and then ran with it. as you explained with the water illustration, it's the coldness of the counter that causes them to break, not the cold air. Great discussion..
I like you. You aren't just a woman who likes to can but you have a brain and common sense :) I have been studying science misconceptions in my bachelor of education as I am doing a teaching science unit (in Australia.) It is fun to un-train my brain from things I've always assumed!
Wow, thank you! And it is great you are studying science misconceptions! Your future elementary students will really benefit from your knowledge and you will be able to help them dispel their own misconceptions. Keep up the good work!
Lovely! And great tuto on the heat transfer theory. Lucky us for having a scientist who does canning (and baking) on line ;-) Thank you kindly.
The pumpkin looks great! And I love the science you share!!!!!
Ma'am you gave me a chuckle with your blue jar's. I have both blue and purple ones myself and i love them.
Wonderful! Purple.???..I want some! I quite enjoyed those blue jars and know I would love purple as well.
We love leftover pumpkin too. Mash,add ghee and a little salt. yummy
I love the blue jars. The food looks beautiful. Thank you for another great video
Glad you like them! I do too. Thanks for watching.
Thank you for taking the time to share your experience. I've watched all your videos, without which I wouldn't have had the confidence to buy a pressure canner.
Glad it was helpful! And good for you for taking the steps to be successful with pressure canning!
My grandparents were college professors as you are. I so enjoy your channel , so it like having my grandparents along with me every time I watch your UA-cam. Thank you so much for your knowledge and awareness in these times. we all need to take care ourselves and other and putting food away is one of the very best.
That is awesome! And thank you for the sweet compliment and we accept the role of being your surrogate grandparents! And you are right on with your comments about the times we live in!
Canned pumpkin this wknd, and I have you to thank for showing me how and giving me the courage to try!
Sooooo good to know how to get a pumpkin into jars! Roomie gives her dog canned pumpkin EVERY day and it's sure hard to come by. LOL, I thought trying to peel a pumpkin would be a major undertaking I didn't want to do until after seeing this video. Gonna head out to a local punkin' patch now! :)
Great video! I was laughing about your jar escapade. I hunt for jars at the thrift store and today I found two green pint jars... and scooped them up. Jars are hard to come by and I don’t care what color they are lol I canned up 7 quarts of veggie stew today and look forward to making up canned pumpkin. Thank you for sharing your knowledge and the science!
That is awesome! I have got to find more colored jars--they are really fun! Good job on your veggie stew.
I agree with you removing the jars right away! I’ve always done that, I’ve never had one break due to “thermal shock”! 🤷♀️
You always amaze me with your knowledge. Thank you for sharing your scientific knowledge regarding canning with us. Over the past couple of years watching you I have learned so much from your videos. God bless you and your family.
that pie looks gorgeous and the canned pumpkin is very versatile when you consider the options for soup making, etc.
Thank you! And I agree about canned pumpkin being versitile.
thank you
You're welcome
This year I grew several pie pumpkins for the first time in my life. Next year I will try to grow more pumpkins to can them. Ever since I made my first pumpkin pie from scratch... from roasted or steamed fresh pumpkin, to freshly ground ingredients (ginger, nutmeg, cloves), to my favorite pie crust recipe... I have never gone back to a store bought pie. Fresh makes all the difference! I do use Half N Half instead of canned milk, just like the texture and flavor better. I just bought some cardamom... never used it in my pie, but just might try that! (P.S. Love how you school people on the science... really.)
Thank you for your comments. The description of how you make fresh pumpkin pies made my mouth water! I will try half and half--that sounds so good!
Suggestion>> to assist in cleaning out a pumpkin is to use the edge of a canning lids to scrap out the seeds. Easy way to get it ready for processing.
Great tip! Thanks for sharing.
I love your videos .. so much experience.. it’s quite rare lately
So nice of you--thank you.
THIS SOUNDS SO GOOD AND YOUR WAY OF TEACHING IS SO THOROUGH I FEEL I COULD MAKE A PUMPKIN PIE NOW.. I'VE ONLY BEEN CANNING SINCE APRIL AND GOT MY CRASH COURSE FROM UTUBES,, YOUR MY FAVORITE. FEELING A FOOD CRASH IS COMING I'VE NOW CANNED OVER 600 JARS THAT I MIGHT FEED MY FAMILY IN THE HARD TIMES. I THANK GOD FOR INFORMATION AND HELPFUL TIPS.. MANY BLESSINGS TO YOU.................. KEEP THEM COMING I'M LEARNING A LOT..
Wow--600 jars. That is amazing. Congratulations on your good work. We are so glad our videos have been helpful for you.
Thank you for another great tutorial. I used your pie crust recipe this week for an apple pie, and it was wonderful. Probably the best apple pie I’ve ever made! I canned 12 qts of apple pie filling, I was exhausted, but so thrilled with the outcome.
That is awesome! 12 quarts--wow--that is a lot of apples you had to peel and prepare. I am so glad the crest recipe worked for you. Thanks for sharing!
Thank you for clarifying the misconceptions about the cooling process and glass breakage. This is very helpful information.
You are welcome! Thanks for watching.
I am so glad that I came across your videos. I would like to know if you would do a video on pickles. My grandmother had those big clay crocks in the basement with Dill pickles, sour crout, and water glassed eggs. These practices may not be acceptable nowdays, but we all lived and no refrigerator. They had a spring house that supplied cold water for the house and they kept the milk in there. Thanks again.
great video 👍..thanks for your knowledge on heat and air when taking out your jars.. Blessings
You are so welcome. Thanks for watching.
I have a nice size pumpkin that I need to do. So glad I saw this..I have been canning all last week ,all things you have taught me..thank you ever so much !
Claudia: You are so welcome! Jim
Educate the people 😊. Love all your experienced videos.
Yes! Thank you!
Great video as always. I am sending on to my daughter in law. For weeks and weeks pumpkin was no where to be found in the stores (in Idaho) and it is just now finally available but in the future I am going to give this a try and not depend on them. Self sufficiency!!! On to the Beef Stew video.....
Sounds great! Yes, self sufficiency is the best!
😄Thank you so much for your explanation about why the glass jars do not develop stress because of thermal shock. So fun!.... You are missing out on the delights of pumpkin gutt soup though.
My Walmart is rapidly restocking their jars AND lids. Hopefully yours will too. Thank you for another wonderful video. :)
That is great news! We will start checking there. Thanks for your comments.
Hi Everyone. I’m so happy to be watching this. I watch (Or try to ) every
video you make I use your advice quite frequently. I am in Alberta Canada andI am presently canning my pumpkins for pies. Happy All Hallows’ Eve.
Sheila: Let us know the results off your pumpkin pie canning and your pumpkin pies. Jim
I absolutely love your videos.. calming to watch.. I’ve canned Cherry Pie Filling but always froze my pumpkin but am certainly doing this now👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
Sounds great! Thanks for watching.
Thank you for your explanation of heat transfer. I love listening people with experience. I just finished a lesson on heat transfer with my 6th grader. What you said makes so much more sense to me. Thank you for canning pumpkin. This would definitely free up freezer space.
So glad it helped! Thanks for sharing your comments.
This is Makes a great Pie Made it this morning. Thank you so much
Awesome! You are very welcome.
Thank you for the science involved in canning.
You are very welcome.
Very good. Thank you. Good to know about heat transfer. It has been a worry.
It’s a year later and I was gifted three pumpkins so you know I had to rush over to Ms. Pam to see how to preserve it. I will also be making pumpkin powder and I do like roasted pumpkin seeds, 😉 so I’ll be processing those as well. Thanks Pam, I feel very confident now. Appreciate your expertise more than you know. Blessings
I could almost taste that pie! I hope you had some whipped cream to go with it. I did get a sneak peek at those beautiful roses, too. That Jim is definitely a keeper!
Yes we did! We can hardly eat pumpkin pie without whipped cream! Yes, Jim is great! Thank you.
We have one pumpkin that we have spare, and I will be making pumpkin pie/butternut squash and pumpkin soup 🍲 Thank you for your technical explanations. Lastly thanks for sharing 👍😎🎃
You are so welcome! And thanks for watching.
Another great video. Yes it is still hard to get jars here as well and lids are pretty well impossible. I am thankful i am bit of a canning supplies hoarder. I canned a batch of your chicken soup (i used turkey) recipe yesterday. It smelled so good. Thank you again for your great videos...
Thanks 👍. And thanks for your comments.
Thank you Pam and Jim! I pressure canned for my first time a couple of days ago (it was pumpkin), and I was so excited that it worked and wasn't scary, haha. As it was processing I had the distinct thought that this will be an important skill for me. I'm planning on doing raw pack chicken next. Thank you for taking time out of your busy schedules to teach people like me. I'll forever be grateful.
Thank you for explaining the heat transfer!!! We live in AZ and have the ac on, while canning, I always have worried about my jars breaking, so, I do wrap them in a towel. Not any mire!! Thank you!!!
You are so welcome!
I am just now getting around to canning pumpkins in February and I just wanted to thank you for this video. I was searching for answers on which to use; pints or quarts, and this was helpful in that decision. I also appreciate the little science lesson at the end. I was curious if you could can outside in the winter and your explanation made perfect sense. 💜
That was so cute when you said 1/2 cup of salt. Lol. Loved the video.. Thank you!
😁 Sometimes I don't catch those errors until I am reviewing the video before posting!
Thank you for another great video. We use a lot of pumpkin year round so now that fresh pumpkins are so plentiful I’ll be canning several quarts. Just want to thank you for all your videos, but thank you especially for your canning videos. I’m new to pressure canning because I was fearful of it for many years. After watching and rewatching so many of your videos plus reading and rereading my Ball books I’m completely at ease with the process.
Thank you for sharing! I canned pumpkin for the first time this afternoon and I am anxious to try a pie.
Sounds great! Thanks for watching.
Thank you so much for your teaching us to can fresh pumpkins, and for giving us your family recipe for pumpkin pie. I truly appreciate all you do for us. I have learned something from each and everyone of your video's... Thank you, your an amazing teacher to us all!
You are so welcome! Thank you for your kind comments and for watching.
Lovely educational video as in all you do, you are blessed! I just got done following and experimenting you apple pie filling, and everything I try with your inspiration and instructions comes out perfectly! Thank you again, Ms. RoseRed. God Bless you and your husband!
Thank you.
Thank you!
I trust your knowledge and most of all, your experience . Thank you for sharing. Your pie looks delicious!
I really appreciate your common sense approach. My 12 year old son thinks you're brilliant too. I hope you are both keeping well. Thank you for the wonderful videos and practical advice.
Thanks so much! And thank your son for me as well!
Learned very recently that the seeds (besides saving for planting and/or baked) can also be made into flour. Same with zucchini seeds, squash seeds, potatoes, and sweet potatoes.
Yes, flour can be made from many different food sources.
I so appreciate your explanations! We just made a pie today with our home canned pumpkin, and it’s delicious.
Sounds great!
I have used butternut squash and acorn squash for pie too, I mixed the two together.
Sounds great. I have also made squash pie before, so I know it tastes great!
I can’t wait to can pumpkins. A friend gave me a box of hodgepodge pie and volunteer pumpkins. I’ll have to do a taste test of each one to see if the flavor is right. Thank you!
zlogie: let us know how it turns-out. Jim
I love how natural you are when your cooking, shhhh I won't tell about the little bit of pumpkin that flew into your hair.🤫 I always thought that the jars would be ok once out of the canner. Love the way you explain the science. Have a lovely day. 😉🎃😊
Very observant of you! I saw those little flecks as I was editing the video and wondered if anyone would notice! Thanks for your comments.
LOVED your pumpkin/pumpkin pie video!!! I love pumpkin pie!!! Thanks for making and sharing your family recipe for pumpkin pie!!!! Love the blue jars to can in.
Thank you. I love the blue jars, but sometimes the food in them looks less appealing. But I use them anyway!
Just discovered your channel and really enjoying your projects! I've been canning for years but started 'upping my game' about 2 years ago, doing 'convenience foods'. Just did your Beef Stroganoff Base this week--tried it tonight and it was a hit!! Thank you for sharing your wonderful talent and experience!
Wonderful! I am so glad you liked it. It always makes us feel good when we hear about positive outcomes!
THAT....is a PERFECT pie. Thank You very much. I will do this.
Thank you! Thanks for watching.
Thank you so much for the recipe and canning class. Love the hack of mixing everything in the processer. Thanks for the video. God Bless, Stay safe.
You are so welcome! Thanks for watching.
Thank you for your videos.
My pleasure! Thank you for watching.
Great video. Such great information and so many questions answered. Nicely done!
Glad it was helpful!
I've loved learning about canning from you and just how nice you are and easy you make canning seem, it also helps we live really close to the same elevation =). Thank you for such informative and helpful videos! You inspired me to try canning (instead of freezing) a few things this year that friends had given me from what they had grown (peaches, pears and I made jam and jelly from the scraps).
I also ended up canning my peaches in 4 blue regular mouth jars because I had used all my other jars for the pears and jams, and that is all the store had. I think the jars look great and I'm glad you used them as well, a jar is a jar! I'm still having trouble finding regular mouth lids in my area however...but I can wait until next year. =) Thank you for all of your help Pam and Jim!
Thank you for sharing your story. We are so happy that our videos have been helpful for you. And yes a jar is a jar and I'm going to start looking for more colors!
@@RoseRedHomestead Thanks again and I hope you can find more colors!
Thank you for the video and all the tips. The pie looks delicious ❤️
You are so welcome!
I use my homemade canned pumpkin for pumpkin bread.
As always a great teaching video, Kudos on the science lesson.
Thank you so much. I think it is important to know why we do things--and that usually involves science, which is one of my passions! Thanks for your comments and for watching.
Pumpkin pie for days! We don't use pumpkins that much in Norway. We dont even celebrate halloween :) I think i will try to make one when the pumpkins are on sale :)
Thanks for the lovely video! Much love from Norway. Im a big fan!
Sounds great! And thanks for joining us from Norway!
I recently saw a tip to use a used canning lid that been cleaned to scrape out pumpkins or aquash.
That is a great tip! Thanks for sharing.
Thanks for the information about the cooling of jars. Nice to know this. I have always covered my jars after removing from the canner. ( just because that’s what my Mother did lol. ) always wondered why I was doing this. Lol . Great video thanks so much. Happy Thanksgiving!
Glad it was helpful! All of us do things because that is the way it was modeled for us by someone we love! It certainly doesn't hurt to do that, but now that you know the science, you can judge for yourself! Happy Thanksgiving to you as well.
I cover my clean dishes as they’re drying on the counter only because my mom and nana did 😍
Fantastic video as always!!! I think I've watched at least 10 of your videos in the last 24hrs. Had to subscribe as well! I haven't come across it in your videos, that doesn't mean it isn't in one I haven't found yet, but have you made pumpkin powder and/or pumpkin flour? I would love to see info on making and how to use pumpkin powder and flour. I even see some people using the seeds and skin in their powders/flours. Especially with fall being the perfect time to harvest and process pumpkins! As always I so appreciate you making these videos and sharing your valuable knowledge!🧡
This is a very interesting video to watch if you are a pumpkin pie lover. Liked from new friend.
Thank you so much!
@@RoseRedHomestead Liked #161 Support done my friend. See you my friend thank you.
Great video, thank you! Jars are very elusive, lids seem like a distant memory!
Thanks for watching! And yes...I will be so glad when jars and lids are readily available again.
I purchased a jar of pickled pumpkin from a Gal in NC at a roadside stand that was absolutely amazing. It was a sweet pickle type recipe with lots of literally pumpkin pie spices, nutmeg ginger allspice cinnamon and The pumpkin pieces were crispy tangy little bites that went great with a small piece of manchego cheese or even Asiago. I would love to find her but it’s been 2 yrs and I’m still craving that taste. I have searched far and wide for a recipe and have yet to find one that is remotely similar.
Any ideas?!?
What do you recommend for the best variety of pumpkin, if I’m growing my own to later can?
Do you teach online classes, because right love watching you on UA-cam university!!
That sounds delicious! I have no clue how to locate her. You could do a search on similar recipes to see what you could find. In terms of growing pumpkin, you can grow pie pumpkins, which are sweeter. They are small, but yummy. I don't teach classes on these topics except on UA-cam! Thanks for your comments.
Some ppl underestimate the strength of glass.
Have you tried with your gadget to see if pumpkin purée does reach the correct temperature for a long enough period of time to kill off botulism spores? I have some blue jars and I also have some purple jars and I absolutely LOVE them! Lol! I think your pumpkin looks fantastic! Could you cold pack your pumpkin chunks and add hot water similar to how you would potatoes?
I try to follow the USDA tested recipes, so I haven't tested pumpkin puree.
Good evening, I just processed a large pumpkin and on the inside, it looks like I dropped my ball of yarn! It comes off the sides like Spaghetti noodles! I’ve heard of Spaghetti Squash of course, but have never seen it from a Pumpkin. Since I appreciate your knowledge on so many subjects, I was hoping you might have seen these before and would k ie if canning them we work out ok. This is the 1st time I have tried canning the Pumpkin so I wanted to get your opinion as to whether or not the canning wouldn’t ruin the taste or texture of it. I found your channel a few weeks ago and now , you are my , Girl in the know site. I watched one of your videos where you were counting the number of jars in the canner. You had 11 total and said it wrong. Then you asked how many women with PhD does it take to count to 11. You said more than 1 if you are the one doing the counting! I thought that was cute! When My family lived in Provo many many years ago, someone asked how many elders of the church does it take to screw in a light bulb. The answer was easy, all of them to figure out how to work it out and 1 to do the work! When they asked the same of the Ladies Home Society, the answer was about the same. Except it took one woman to fix the bulb and 20+ more to bring the meal afterwords! Thanks for letting me remember that from about 40 years ago.
I want to make Cajun Shrimp and Rice and have it all cooked up first then can it, but I couldn’t find anything saying if I should can cooked rice in with the shrimp or to cook the rice when it’s time to prepare the meal. Do you have any suggestions for me concerning the canning of cooked rice? Please let me know your thoughts. I have been trying to prepare for what is going to take place in the future by prepping so I have been canning up a storm. It is only myself that I cook for being a widow and having no family in the area. I had never canned meat before this year. My brother canned chicken, salmon, Venison, elk and bear, but we didn’t live near each other for me to learn the process. Now I am making up for lost time and enjoying myself so much! It’s like going back to the olden days when you had to can the food so you had a way to feed the family in the long winters. I feel a bit like the old pioneer spirit.
You mentioned using a machine to Freeze dry the food. Can you tell me which one you use, please? The only one I have seen or heard of is the Harvest Right dryer. I checked out the cost from a few years ago to now and I think I would have to be a PhD to be able to afford it. It was around $1700. Not to long ago, but I checked again and it was over $4500. I don’t know how people are able to pay so much and still pay their Mortgage payment! At that price, if I had the funds to pay for it, I wouldn’t have the money to get the food to process. Then you need to purchase all the bags and oxygen sensors to pack it up. Please let me know what brand you use so I can check it out.
Thank you for all your hard work putting these videos together. I hope you still have time to catch a breath every now and then! You are so busy, I wish I had your energy level.
God Bless you and Jim and keep your eyes on the prize from our Heavenly Father.
No, you cannot can rice like that. They do have a Harvest Right freeze drier
It’s been a year and it is still extremely hard to buy canning jars. 🤨 love your videos!
Wonderful video as always!
Glad you enjoyed it! Thank you.
I always make my pumpkin pie with fresh pumpkin. It is so much better, besides some cans of pumpkin are really squash.
Good for you! I bet they taste great!
I can’t get enough of your videos. Sorry to bug you again, but I can use this canned pumpkin for bread correct? Thanks.
Yes, absolutely. You can use it in any recipe you wish.
Yummy! Did you use a guard to keep your edge crust from over browning?
No, I have never done that. I have seen it done, but I have never had the crust brown too fast for some reason.
Love you and all the educational side notes you add. So beneficial. Even to those of us who have been canning for decades. I do have one question though, what is your recommendation for shelf life of the pumpkin cubes?
Thank you! The shelf life is at least a year and probably much longer. I have used other home canned veggies that are 3-5 years old and they have been just fine. We use our pumpkin pretty fast so it doesn't more than a year.
@@RoseRedHomestead Gotcha. Thank you. We have canned squash cubes but manage to use them up before the 16 month mark. Pumpkin we have canned puree in years past and never had a problem. But in light of your advice, will alter. I wonder if jar size matters. Puree we usually use 1/2 pint jars as it fit out need better.
Thanks for this - I'm going to have to grow full sized pumpkins to can next year - I'm growing individual sized pumpkins and winter squash this year. Great size to fill with custard and bake but too small to get the chunks for canning.
I've been throwing a towel over my jars as you read that draughts can cause them to shatter. Thanks for explaining that myth. Perhaps you could do a video on canning myths. Your explanations are great (e.g. searching for the right word rather than use a work that can get the point across but isn't scientifically correct)
LOL--thank you for your comments. Canning Myths is a great idea. I will have to research that to see if I can find enough. Or maybe misconceptions...hmmmm thanks for getting my brain in gear!
My experience with using jackolantern pumpkins is that it has too much water. With the jars that were actually canned much more water will drain off and it should come out thicker. You may want to smash it up with a fork and put it in a fine mesh strainer for a while before use.
Hi Pam! How much water do you put in the pressure canner, below the jars? Btw, awesome video ❤😊.
Your canner instruction booklet will tell you how much. I put in between 2-3 inches. It is important that the water not cover the jars all the way--only about 1/3 to 1/2 of the height of the jars is about perfect.
Thank you 😊
I hate cutting pumpkins in half so I put them one at a time in a clean trash bag and drop them on the cement to crack in half. It is so much easier to handle.
Btw I roared like crazy when you said when you first began canning plastic wasn’t even invented!!! My niece would ask if you got around with a horse and buggy too? 😂 btw you don’t look anywhere old enough to have canned prior to plastic!❤🥰🇨🇦🍁
LOL! Thanks.
Would there be any benefit of adding some of the pie seasonings to the canning liquid and can with a headstart on more flavorful pie
Sorry I asked this question in the wrong video. But I was wondering if you can can the pumpkin after it has been puréed? Why or why not? For example if the pumpkin has been steam cooked then puréed then cooked on low simmer for about 45 minutes. I live in south Mississippi with an altitude of 171 feet. Thank you and I love your videos. I too love science.
This is a great question because many beginning canners are also curious about why chunk it instead of just canning the puree. The USDA recommends agains canning the puree because it is so think and viscous that that core temperature inside the jar may not reach the killing temperature for botulism.
You've got the gadget to test how hot it gets inside the jar. I'm a bit surprised that you haven't made pureed pumpkin with it your data tracker.
Viscous foods like pureed pumpkin do not reach the kill zone temperatures, which is why the USDA recommends canning in chunks instead of puree.
Libbfmostly squash.
Not sure what this means.
Lol my fingers studered.
It was sapose to say Libbys is mostly squash not just pumpkin.
It doesn't taste right to us.