The larger can is 29 oz & makes 2 pies, the 15 oz makes 1 pie. Also there is plain pumpkin & 1 with spices in it which would change everything!! Use plain pumpkin in recipes,my DD wants pumpkin pies for her Halloween birthday each yr. She wasn't too happy with the 1 pie couple of yrs ago as I had accidentally taken it instead of the regular Libby's recipe from back of big can. She thinks the pre-spiced stuff tastes "funny"! I have an excellent pumpkin bread recipe that has no eggs. Very moist & delicious!!I can't write up recipe like a card with my computer for some reason so just have to run it all together. Sorry! Pumpkin bread-large bowl I use KitchenAid mix in order with large wooden spoon 1-29 oz can pumpkin,4 c. sugar, 1 c. canola oil, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves, 1 tsp salt, 4 tsp soda, 5 c. flour(I use Gold Medal),2 c. raisins(optional), 1 c. pecans or walnuts. Grease & flour pans either 3 large foil pans or 7 baby pans,(last baby pan will be smaller than the rest. Bake at 350degrees until done about 1 hr for large loaves. Cool, freeze in or out of pans . I do check these to be sure they are done. Toothpick should come out clean when done. Don't overbake!! Good Luck!!

Here you go, Robin: Gellchom's Favorite Challah - a very rich and sweet type Adapted from The World of Jewish Cooking, by Gil Marks Makes 1 very large, 2 large (what I usually make), or 3 medium loaves 2 pkg. active dry yeast "or 1 1-oz. cake fresh yeast> 2 c. warm water (105-110 for dry yeast, 80-85° for fresh), divided ¾ c honey 4 large eggs ½ c vegetable oil 1 T regular salt or 5 t kosher salt about 8 cups unbleached all-purpose flour (may need more) 1 egg beaten with 1 T water (I usually forget the water!) sesame or poppy seeds (we like sesame) Dissolve the yeast in ½ c. of the water in mixer bowl. Add 1 teaspoon of the honey and let stand until foamy, 5-10 min. Add the remaining water, the remaining honey, eggs, oil, salt, and 3 cups of the flour. Using dough hook at speed 2, stir in the remaining flour, ½ cup at a time, until it holds together. Then let the machine knead it at speed 2 for 10 minutes until smooth and elastic. Place in a well-greased bowl (the dough is very sticky), turning to coat, cover loosely with greased plastic wrap. Let it rise at room temperature (I sometimes use a slightly warm oven) until double in bulk, around 90 minutes, or in the refrigerator overnight. Punch down the dough and let it rest 10 minutes. Shape into braids (see below), crowns, or whatever shape you want. Have plenty of flour handy; the dough is very sticky and gooey. It sometimes helps to sprinkle a little flour on top as you go. (At this point, after shaping, you can freeze the loaves. When ready to use, thaw 6 hours covered on a baking sheet to let it rise.) Place the shaped loaves on a greased baking sheet with a little corn meal sprinkled on it, or in a greased loaf pan. Cover and let rise at room temperature or in warm oven until double in bulk, around 45 minutes, or in refrigerator for up to 2 days. Put rack in center of oven and heat to 350°. Brush challah with egg wash (donÂt drip on the baking sheet, or youÂll have a real mess) and sprinkle with seeds, if desired. If you dip your finger in the egg and make slight indentations, the seeds stick better. Bake until golden brown and hollow-sounding when tapped; about 35 minutes for medium challahs or large ones with just slightly underbaked centers (as we like them), about 45 minutes for large ones. Transfer to a wire rack to cool. NOTE: Sometimes, the dough doesn't look like it is rising much, but when I bake it, it rose more in the oven. It always seems to come out fine, even though it sometimes behaves different before baking. If you find the dough too hard to work with, or you don't want it quite as sweet and rich as we like it, use 3 eggs and 1/2 c honey, and don't underbake. To braid: separate dough into 3 or 4 strands. Pinch together one end and tuck under. With 3 strands (which is what I do), braid like hair, loosely, then pinch together ends and tuck under. 4 strands looks really pretty, but it is hard to describe without a drawing! Basically, bring outside strands in and cross inward over 2 at a time. I'm sure you'll figure it out. Jewishrecipes.org has instructions. Finally, for it to be "official" challah, after kneading but before shaping, you need to take a pinch of the dough the size of an olive and burn it. But I usually forget. Shabbat shalom!

This might work for you. They're too heavy for me. PUMPKIN MUFFINS (makes 12) 1 cup flour 1 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp allspice 1/4 tsp ground cloves 1/2 tsp salt 1/2 cup firmly packed brown sugar 2 eggs 1/4 cup butter, melted & cooled 1 cup canned or fresh mashed pumpkin 1/2 cup buttermilk 1/2 cup broken walnuts 1/2 cup raisins or chopped dates (I omit) In a medium bowl, combine both flours, baking powder, baking soda, cinnamon, allspice, cloves & salt. In a large bowl, beat together the brown sugar, eggs & butter until light & frothy. Blend in the pumpkin & buttermilk. Add the dry ingredients & stir just until moistened. Fold in the nuts & raisins or dates but don't overmix. Spoon into greased muffin cups & bake in a preheated 400° oven for 15-20 minutes or until lightly brown.~~Rumsey Rare Bites

here's a very good recipe for zucchini bread. I made 6 large muffins and 1 small loaf pan with this recipe. Ingredients 3 cups grated fresh zucchini about 4 zucchini 3 cups all-purpose flour 2 teaspoons baking soda 2 1/2 teaspoons ground cinnamon (I used china cassia) 1 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/4 teaspoon kosher salt 3/4 cup butter (melted 30 seconds in microwave) 1 cup chopped pecans optional (I use sunflower seeds) Preheat the oven to 350F. Grease two 8x4-inch loaf pans. nonstick spray works well. Set aside. Place the grated zucchini in colander in the sink while you continue. Mix sugar, eggs, vanilla, salt, and butter in a large bowl. Add flour, baking soda, and cinnamon, and whisk in until just combined. Stir in grated zucchini until just incorporated. Add nuts, if using, and stir in until just combined. Divide batter between prepared loaf pans. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.*** (25 min in my convection oven) Cool in pans for 10 minutes. Run a butter knife around the edges; remove zucchini bread onto wire racks. Dave