What the heck is in that can??
This morning, I shared a recipe for a crockpot pumpkin oatmeal breakfast that I can not wait to try. In fact, I am eagerly awaiting some true cool fall weather (it’s been unseasonably warm and still close to the 90’s where I live) so I whip up some comforting pumpkin oatmeal in a bowl. And like most of the pumpkin recipes out there, including our beloved DIY pumpkin spice lattes, my pumpkin oatmeal calls for one crucial ingredient:
Sure, you could roast your own pumpkin and scoop out the seeds and have some fresh-from-the-garden pumpkin to use in all your fall recipes, but honestly, who wants to do that? Trust me, I actually did that once for some “authentic” pumpkin pie I was determined to make in high school and it was a legit disaster. Which is why canned pumpkin was invented. Because we need it in our lives. But as it would turn out, there’s a catch to canned pumpkin — it’s not really pumpkin at all.
Fall is the time for pumpkin everything, but it doesn’t look like we’re actually getting *pumpkin*