"Of course, the thing is, it depends on how you define "safe." That gave me a grin, Zabby. Never even thought of various levels of safe! I understand that canned pumpkin butter turning 'bad' is rare, and sickness or death caused by spoiled product is also a rarity. However... If I follow directions correctly, I do want to know that whatever I'm preparing is not going to make me or my family sick. Guaranteed. I think everyone expects the same. That is at least one reason some of us frequent this site, and probably the same for their site. There is no warning connected to instructions that says anything about a minute possibility of a small percentage of people falling ill after preparing and eating a canned Pumpkin Butter recipe, even when done correctly. Kraft is evidentially quite confident that it is safe. I hit 'reply' to the message I received above... This is the second message I sent: ................................................ Please note that I am NOT displeased with your recipe. It looks to have wonderful flavor and I'd love to be able to make it with confidence. However as I stated, I do have some serious concerns. Not one of the national canning institutes I have found recommend home canning pureed/mashed pumpkin or squash except you, and I can not figure out why. Can you guarantee me and the general public, that it is absolutely safe to make precisely as written on your site? Thank you so much for your time Crystal .............................. The reply back: Thank you for taking the time to visit us at http://www.kraftfoods.com/ and for letting me know about your experience. I know how disappointing it can be when a recipe doesn't turn out properly, and I'm sorry to hear that happened. I can assure you the recipe you received is correct as written. Our Kraft Kitchens Team thoroughly tests all of our recipes before they're published to ensure their accuracy. They may even take the extra step of having other members of the company review the recipes before they issue the final seal of approval. I hope this doesn't discourage you from trying one of the other recipes on our website, as I'm sure you'll find some great new ones that'll soon become family favorites! It was great hearing from you, and I encourage you to browse our website to take advantage of the great online food content that's available 24 hours a day! Kim McMiller Associate Director, Consumer Relations .............................. There ya go. It is safe, yes? But I still can't bring myself to make it. I'm still not understanding the whole picture. I'm not sure she was addressing MY question ...looking me in the eye, so to speak. It is safe in a 10 minute BWB but, NCHFP doesn't have a safe recipe to recommend to use with a pressure canner? Maybe it's not odd that one side won't gamble with my health but the other doesn't even blink. On the other hand, maybe they know more about the preservative powers of sugar and the correct amount to use than other canners do? I don't know.. they won't tell me. I've got to stop rambling on about this. It is so NOT like me ..so I give up. Frozen or canned cubed pumpkin it will be. Crystal

Keep in mind, that I have just stumbled across this recipe on-line and have not tried making it or tasting it myself. I, like many of you just tasted it for the first time in a mom-n-pop type resturaunt and I absolutely loved it! Good luck and wish me luck in making this recipe. I hope it turns out as good as what I tasted the other day! ~Kim Pecan Cobbler This recipe is a high in fats and has loads of calories. Recipe From : www.cookingindex.com Serving Size : About 6 -------------------------------------------------------------------------------- Ingredients 3 c flour 1 c butter 1/2-3/4 c cream 3 c pecans 1 t cinnamon 1 c sugar 1/2 c water 1 T baking powder 1 t salt -------------------------------------------------------------------------------- Bring the water to a boil. Add the sugar, and cook to the soft-ball stage. Remove from the heat, and beat in 1/2 c butter, then 1 c flour, and the cinnamon. Mix in the pecans, and spread in the bottom of a greased baking dish. Preheat the oven to 400 degrees. Cut the remaining flour into the remaining butter until it is very granular. Add the baking powder and salt, and mix in by tossing. Using a fork, mix in the cream, a little at a time until the mixture is just shy of pourable. DO NOT OVERMIX. Spread across the pecans. [I find that the best method is to drop spoonfulls onto the pecans, filling in the holes as I go.] Immediately place in oven, after 15 min, reduce heat to 350 degrees and bake for another 30 min [approx], until filling bubbles up.

Last time I made it it was bit grainy and the alcohol taste was bit much for many of my guests which is why I wanted to see if I could remove some of it This time i cheated I used simple syrup and boiled it down before I added butter. tempered the eggs and added them back in to rest of butter mix added the slightly reduced bourbon and seems to be alright the telling time will be when it cools and see if it gets grainy

Yikes, don't know how that photo got so big! Sorry! The recipe is based on one I saw on Epicurious, but I used my own pie filling recipe, and for the pecan portion, swapped maple syrup for corn syrup. Dark maple syrup is great here if you can find it, and it also works with walnuts. Baking in a Pyrex plate on a pizza stone makes the bottom crust nicely crisp. Maple Pumpkin Pecan Pie Pumpkin Filling 2 c cooked pumpkin puree (I use puree from a roasted pie-pumpkin) 1/4 c firmly packed brown sugar 2 T sugar 1 extra-large egg, beaten until frothy 2 T heavy cream 1 T unsalted butter, softened 1 T vanilla extract 1/4 t salt 1/4 t cinnamon Pinch of allspice Pinch of nutmeg Pecan Syrup 1/2 c sugar 3/4 c maple syrup 2 extra-large eggs 1 1/2 T unsalted butter, melted 2 t vanilla 1 pinch salt 1 pinch cinnamon 3/4 c pecan pieces Pumpkin Filling Combine all the ingredients thoroughly; set aside. Pecan Syrup Combine all the ingredients and set aside. Assembly Preheat the oven to 325F. Prepare a 9 inch pie plate with an uncooked crust. Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes.