Can’t say if it is true, but the October Harper’s Index claims there is a 1 in 10 chance a store is out of a given product, due to Covid.
My mom wanted a loaf of pumpernickel bread, had serious trouble finding it. The pre sliced stuff was gone everywhere, I found one loaf of fresh baked at one grocery store.
Not sure if its bad luck or they just quit making it due to covid
Are mangoes available year round? Last night I made mahi-mahi with mango salsa. When I stopped at the grocery store I couldn’t find any mangoes! I ended up buying a container of diced mango.
Sounds about right to me. There’s always an item or two or three that’s on my list that I can’t find - and a lot of bare spots on the shelves in general.
Thinking about it, one in 10 sounds about right.
Almost always I am able to find the item I want, just not the brand I prefer.
Other than canned pumpkin. Cannot find that stuff anywhere.
Try Amazon?
I stopped into a tiny mom and pop superette - like eight shelves (not units, just eight 3’ shelves). They actually had a few cans.
Guess who’s making pumpkin bread?
Oooh – good idea. I have some canned pumpkin left over from last year. And I usually make pumpkin pie for Thanksgiving, but that’s mostly for my son and mother, neither of whom I expect to share food with this year. But I really like pumpkin bread. I was wondering what to do with those cans!
When I think of canned pumpkin I think of fiber for constipated cats. Pies are made with pie pumpkins that are roasted in the oven.
But at Giant Eagle yesterday there were signs posted that only one can to a customer was allowed.
I don’t like pumpkin pie nearly enough to roast my own pumpkins. 
And every says they like my pumpkin pie, and it always gets inhaled. So… good enough.
Hm. I have a butternut squash. Looks like I might be roasting that and pureeing it for our ‘pumpkin’ pie.
Most winter squash will make excellent pumpkin pie. Hubbard, butternut, buttercup, nearly anything other than spaghetti squash.
Pumpkin, after all, is a winter squash. There’s no botanical distinction – it’s pretty much an ‘I know it when I see it’ issue.
Sweet potatoes make a good pie also, canned sweet potatoes will work if canned pumpkin is in short supply. The good earth will provide (if we humans will only stay out of her way).
My grandmother always used Hubbard squash - as a kid, I always wondered by her pies were yellow. My mom didn’t tell me until I was an adult because she thought I wouldn’t eat them if I knew!
True. And a winter squash/sweet potato mix is also good.
Reduce the sugar in your pumpkin pie recipe; at least, unless you like your pie a whole lot sweeter than I do (which is quite possible, I usually about halve the sugar in most dessert recipes.)
Two suggestions for pies in shortage situations:
Pumpkin Streusel Bread. It’s fabulous (although I omit the nuts)
Yes, one year I baked whole sweet potatoes, scooped them out of the skin and mashed, then used about two cups in place of a can of pumpkin. I otherwise followed the Libby’s pumpkin pie recipe from the back of the can.
That conjured up a vivid image of orange extrusion.
Keep the politics out of this!
