For all those that mark the fall and winter holiday season with pumpkin desserts, this year may require some creative substitution. Nestle, which controls 85 percent of the canned pumpkin market says heavy flooding in the Midwest will cause a shortage by the end of Thanksgiving.

That means canned pumpkin puree will disappear from store shelves after Thanksgiving. While this may not disrupt plans for those creamy, spiced pumpkin pies for Thanksgiving dinner, it brings up an interesting question of suitable alternatives to traditional pumpkin.

Sweet potato quickly comes to mind. Still in the family of holiday ingredients, roasted sweet potatoes can offer a similar creamy texture and natural sweetness. Additionally, sweet potatoes offer a virtuous assortment of nutrients starting with vitamin A and fiber.

Various winter squashes such as butternut, acorn and kabocha may also serve as substitutes. Textural and flavor differences leave room for plenty of experimentation.

To make a puree equivalent of canned pumpkin, simply halve the squash and remove the seeds in the center. Roast them plain until they are tender enough to easily insert a knife through them. After scooping them out, either mix by hand or puree in a food processor to the desired consistency.

So while torrential rain may have flooded this year's pumpkin crops, let sweet potatoes or squashes show their holiday spirit with a slight variation on tradition.

How will the pumpkin shortage change your holiday baking plans?

• Share
• Email