I thought this was how they did it.
This thread reminded me of perfectly made potato chips in a can, otherwise known as Pringles:
This video shows some people trying canned bread (skip ahead to 2:55). While they’re initially skeptical, several say the bread isn’t all that bad.
My mother occasionally served some dishes she picked up in New England. Canned brown bread & Boston baked beans made an occasional light supper. The bread looks pretty easy & might be worth baking “fresh.” (Mom would also cook parsnips when she found them; we were not impressed.)
On one of Martha Stewart’s shows, she demonstrated how to cook & process fresh pumpkin for pie. Because she can do everything. Then she explained that you’d be insane not to use plain canned pumpkin, instead.
Now I’m craving brown bread. Family’s from MA, and I always loved it. I was just thinking about how I want a somewhat sweet, heavy non-wheat sort of bread to have with my morning coffee. Brown bread, how could I forget ye?
If you have this craving you can buy it at walmart.com or Amazon.
That’s not a pumpkin. That’s a squash.
And I’ve never heard of squash pie - but there recipes for butternut squash roast, curry, and soup are plentiful. It tends to be more of a fall food, though.
Pumpkins are a squash.
All pumpkins are squash. Not all squash are pumpkins. In American-speech, butternut squash is not pumpkin. Things might be different in Oz.
In Australia everything, including pumpkins, tries to kill you.
Another chime in from someone who was served Boston Baked Beans (with franks) and Boston Brown Bread (in a can) as a child. ISTM that they were both molasses delivery vehicles.
Later in life I met someone from Boston, and I asked them if the grew up eating Boston Baked Beans and Boston Brown Bread. They replied that they never heard of Boston Baked Beans and Boston Brown Bread, but that they did eat baked beans and brown bread. So, there you go.
What about the franks, Mister Smart Guy? :dubious:
That’s where I live and have grown up and the yankee dad of mine always had brown bread from a can and baked beans… I could only eat it if it had about an inch of butter on it. Now I eat it with only 1/2 an inch of butter.
2 cans in my cabinet now. 1 with raisins (yuck) 1 without. Dad also drank Postum or something like that … it was like instant coffee maybe?
In Soviet Russia, canned herrings eat you!
Chicory, I think. With some kind of … toasted grain? 
Except, as it happens, canned pumpkin puree may well actually be made from butternut squash, or other squash.
I found that out last year when I was trying to copy a US recipe in the UK, couldn’t find any canned pumpkin, and was trying to figure out if I could sub for what was available locally.
Username/post combo FTW 
carnplant: Not so fast with the jokes, mister. Queensland Blue pumpkins are a staple as a vegetable here, but they are so hard to cut that it is not difficult to break a knife in one and cut yourself.
That’s why they invented band saws.
And C-4. 