Here’s an update on The Great Pumpkin Shortage of 2009: Even though wet spring and summer growing seasons knocked out much of the early pumpkin crop, a spokeswoman for Nestle SA, the parent company for Libby's canned pumpkin, has told The Washington Times that supplies will improve by Thanksgiving.

"If you looked [during] the last few months, canned pumpkin was not on the store shelves," Roz O'Hearn said. "There were a lot of weather issues with last year's harvest which left us without a surplus."

(Libby's has a farm with 5,000 acres of pumpkins in Morton, Ill.)

"Harvest 2009 is still going on, and it was wet at the start, but we are seeing a turnaround," Ms. O'Hearn said. "I think America will be OK for Thanksgiving."

But just in case, I’m holding on to the three cans of pumpkin I found today in the back of my pantry. Even though the “optimal use” dates have passed, the canned pumpkin will still be safely edible. (I usually stock up on canned pumpkin when it goes on sale at the holidays, and my tendency to hoard usually means I overdo the stockpile.)

I’ve already picked out my Pumpkin Pie recipe for Thanksgiving 2009: I’m definitely going to make the pie on the November cover of Southern Living magazine. Called Pumpkin Pie Spectacular, the recipe calls for a layer of crushed gingersnaps and pecans next to the crust, a pecan/ginger streusel on top and a finish of ginger-spice whipped topping with a ginger cookie garnish! (And it only calls for one 15-ounce can of pumpkin!)

But back to the shortage. Alicia and I are keeping our eyes open in Florida and North Carolina to monitor store supplies, and please let us know about canned pumpkin availability in your area. We’ll report back closer to Thanksgiving.

In the meantime, what pumpkin recipes and dishes will find their way to your Thanksgiving table this year?