So for thanksgiving this year, my friend who made the pumpkin pie (with canned pumpkin) - it turned out green. Not pesto/kelly green - but like if someone had taken a basic pumpkin pie recipe and added a solid bunch of minced basil.
The pie was made with canned pumpkin - where the only ingredient listed was pumpkin. The canned good was made in the US but exported abroad (don't know if that might have an answer). Other than that the pumpkin pie filling/homemade crust had nothing "exotic" - to either pumpkin pie or ingredients found in our city. (In the Middle East, canned pumpkin and canned cranberry rank as 'exotic'). And the taste was completely expected for traditional pumpkin pie.
So - my question to baking and/or pumpkin experts is this: "What would make pumpkin pie tint green?"