Imagine 1 1/2 cups of refined cane sugar in one pie, Gardenlad. A Libby pie is beautiful and tasty but substituting a lovely flavorful squash from the garden wouldnÂt be excessive or unnecessary. Even if, or especially if, one reduces the refined sugar in preparation. (No guilt on gilding any lily, here ;o) As regards kabocha, I am so totally unfamiliar with growing and utilizing this squash. We have tried a couple of varieties with very limited success (season may be too short, nights too cool). Blue Hubbards have done okay but, perhaps for the same reasons, not especially well. So, we return happily each year to buttercups and harvest this season could be measured by the wheelbarrow. I realize that the terms "pumpkin" and "squash" cannot be directly related to species; as you point out, forms of several are called pumpkins. "100% pure pumpkin" says the Libby web site. Then they refer to "a special variety of pumpkin called the Dickinson." But, it looks as tho the Dickinson is a C. moschata rather than C. pepo (Jack oÂlanterns). IÂve used C. moschata butterNUTs and certainly donÂt prefer them to C. maxima butterCUPs. Taste is subjective, however. Steve Here is a link that might be useful: Llibby Llabel

Something I LOVE, but rarely buy due to it usually being sold in huge sizes for single me, is something called a hubbard squash. It is sort of football shaped, but rounder. Has deep furrows. Sort of looks like a huge acorn squash, but the colors of the rind are a little bit different. Sort of a bluish green, and perhaps I have seen orange ones. Anyway, the flesh is very orange. I have heard a rumor that it is hubbard squash that is used in canned "pumpkin." It is real tasty, but I can't eat it up fast enough to warrant buying it. I have made pumpkin pie from a fairly large, ubiquitous pumpkin. Not sure if it was a prime pie variety but I doubt it, a friend bought it. It was OK, pie tasted good, but yes, a stringier texture than what we are probably used to.

Not a pie recipe but another of Paula's. I saw her yesterday making Hot Cocoa with Robert Irvine and jotted this down quick. I know it was cocoa and sugar and milk on the stove, assumed it was typical Hot Cocoa recipe?? Then in a big glass mug she poured equal parts Coconut Rum and Peach Schnapps, filled the mug with Hot Cocoa and a dollop of whipped cream on top. Lord it looked good!!!!

I'm looking to add more plants to my new container garden, and I was wondering if Early Sweet Sugar Pie Pumpkins can grow inside of a 10 or 15 gallon container. Is that enough room for the roots to grow? I've never grown pumpkins before, and I'm not really looking to grow any big ones.