Glad to have the information. I will pick up a couple of extra cans. I have used fresh pumpkin for my pies a few times, and they are very good, but a lot of work. Since pumpkin is about 90% water, it is hard to get the excess water out. I scrape the insides of the pumpkin out, then cut into quarters, and place face down on a shallow pan and bake until tender. I scrape out the pulp and run it through the food processor, then put it in a triple layer of cheesecloth and squeeze out as much water as possible. I then position fresh cheesecloth over a bowl, put the pumpkin into the cheesecloth and put in the refrigerator for several days. You would be surprised at how much water drips out of that pumpkin every day! When I feel like i have reduced the water as much as I can, I use the puree for pies just like it comes from the can. Having done this a few times, and while it is an interesting, and kind of fun process, and makes good pies, I use the canned pumpkin more often now. The commercial canners obviously have a better way of taking the water out of the pumpkin!

If it is not true then why report it on national news? LOL. I just answered my own question.

I wonder if the 'shortage' of pumpkin is old information. I see lots of it on the store shelves at present. However about 3-4 years ago there was indeed a bad crop event and none of our stores had canned pumpkin from about March until the next fall crop came in. We like crustless baked pumpkin as a low calorie healthy dessert year round.

I was in Walmart today, and happened to notice that there is not a shortage here in the Arkansas/Oklahoma area. Fortunately, I have two cans at home that were given to me. I plan to make some pumpkin bread with one. (recipe makes three loaves)