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

I'll try them this week. I noticed the recipe is for a mini muffin pan and they look nice on a tray. The one I had was a regular muffin size so I think they changed it a bit. Either way they sound like a great recipe to keep and good for the coming holidays. Will post my results. Thanks.

I'm not grainlady, but my DD used the recipe on the Libby's can and just substituted the agave nectar for the sugar using the recommended amount on the bottle of agave for the sugar exchange. It was very good. I just called her. She said she thinks that she used 1/4 c. agave nectar instead of the 3/4 c sugar. And to use a little less pumpkin than called for because the agave is liquid and the pumpkin makes it liquidy, too. If you don't it doesn't set up right. tami

If you don't care for traditional Libby's pumpkin pie, here's the absolute best alternative, as long as you're willing to add some bourbon. PUMPKIN GELATIN PIE 1 envelope unflavored gelatin 3/4 cup sugar 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (use fresh grated) 1/4 tsp salt 1/2 cup milk 3 slightly beaten egg yolks 1 -16 oz can pumpkin 1/4 cup bourbon 3 egg whites 2 Tbsp sugar 1 baked 9" pie shell Whipped cream for serving In saucepan combine gelatin and 3/4 cup sugar, cinnamon, nutmeg and salt. Stir in milk, egg yolks and pumpkin. Cook and stir over medium heat til mixture thickens and just begins toboil. Remove from heat; stir in bourbon. Chill mixture until partially set. In small mixing bowl, beat egg whites until soft peaks form (tips curl over). Gradually add 2 Tbsp sugar, beating until stiff peaks form (tips stand straight). Fold egg whites into pumpkin mixture. Pile pumpkin mixture into baked pie shell. Refrigerate several hours until mixture is set. Garnish with whipped cream and sprinkle with fresh grated nutmeg, if desired. Enjoy!