It’s pumpkin season again, and it’s got us thinking about the Grower’s Almanac in our September/October issue of last year. 🎃 ⁠ ⁠ Don’t be afraid, but your pumpkin pie might not be made from pumpkin. ⁠ ⁠ Most of the bright orange pumpkins we carve for Halloween are actually the same species as zucchini: Cucurbita pepo. While they might be great for jack-o'-lanterns, they’re often watery and less flavorful when it comes to pie. The real secret to a pumpkin pie? Squash. Specifically, varieties of Cucurbita moschata, including Dickinson’s pumpkin, the squash that forms the basis of most canned “pumpkin” products. ⁠ ⁠ Many gardeners and cooks argue that butternut squash makes an even better pie, thanks to a dense texture, vibrant color, and naturally sweet flavor. Other winter squashes, from Blue Hubbard to Kabocha, can also produce delicious results. ⁠ ⁠ For more on the truth behind your pumpkin pie, take a look at last year’s Grower’s Almanac at ahsgardening.org. ⁠ ⁠ ⁠ Writer: Matt Matt...