From Libby's® Aug. 19, 2011 /PRNewswire/ — While much of the country has been suffering from unusually high temperatures this summer, the weather seems to be perfect for growing pumpkin! That's right, thanks to Mother Nature and the hard work of the dedicated pumpkin farmers in Morton, Illinois – the pumpkin capital of the world! – LIBBY'S Pumpkin is happy to report that consumers will be able to find a bountiful supply of their beloved pumpkin on grocer's shelves in plenty of time for the 2011 holiday season.

However, this has not always been the case. Abnormally heavy rains made harvesting nearly impossible in 2009. While the 2010 harvest was better, shortages persisted, leaving many Americans searching for enough pumpkin to make their favorites for the holiday season and beyond. [...]

Pumpkin's popularity as an everyday ingredient continues to increase. It is an excellent source of fiber, high in vitamin A, naturally gluten-free, sodium-free, low fat, and low calorie. An incredibly versatile ingredient, pumpkin can be enjoyed by simply mixing in a spoonful to applesauce, oatmeal or yogurt for extra nutrition and flavor. Pumpkin can also be used to create flavorful recipes like pumpkin soups, breads, desserts… and most importantly, pumpkin pie!

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While the fields assigned to Libby's are being/have been harvested, the assumption is that the smaller fields will be able to supply retail pumpkin needs. While it cannot be canned at home, pumpkin can be processed and frozen for home use.

aprilejoi: Folks here have pointed out that it is NEVER safe to can pumpkin at home.

from National Center for Home Food Preservation:

Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service first published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the December 2009 revision. The only directions for canning pumpkin and winter squash are for cubed flesh. In fact, the directions for preparing the product include the statement, "Caution: Do not mash or puree." More information can be found here: http://www.uga.edu/nchfp/publi…..utter.html

Canning Cubed Pumpkin

Only pressure canning methods are recommended for canning cubed pumpkin. We have no properly researched directions to recommend for canning mashed or pureed pumpkin or winter squash, or pumpkin butter.  To be safe, all low acid foods, including pumpkin, must be canned using tested pressure canning processes (Ensuring Safe Canned Foods). Older methods, such as boiling water canning for vegetables, oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning, 2009

That said, if the pumpkins are from your garden, and are still solid, they may be still be safe to cook and freeze. After all it probably takes retail pumpkins a week or so to get from field to store.

From the leading pumpkin producing state:

selection and use

http://urbanext.illinois.edu/p…..ection.cfm

varieties

http://urbanext.illinois.edu/p…..ieties.cfm

aprilejoi, Great idea, the farmer will be able to tell you what variety his/her pumpkins are. Why not take the list of pie pumpkins with you so you can be sure?