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

This doesn't have the pudding in it but does have the frosting. Hope someone can come up with the exact recipe you wanted but check this out. Here is a link that might be useful: Frost on the Pumpkin Pie

I used my "regular" pumpkin pie recipe for Thanksgiving but skinnied it down by substituting no-fat evaporated milk and Splenda. It still got the same oohs and ahs that it always does and disappeared just as fast. 1 9" unbaked pie shell 1 15 oz. can pumpkin 1 1/2 cup Splenda or equivalent 3 eggs 2 Tablespoons flour 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 cups concentrated skim milk or 1 12 fluid oz. can fat free evaporated milk Combine the pumpkin with eggs, dry ingredients and milk. Stir until well blended. Pour into unbaked pie shell. Bake at 350 degrees for about 50 minutes or until a toothpick inserted in the center comes out clean. Serve with fat free whipped topping. If you eat just the filling, it's really low calorie, low fat, low carbohydrate. You can eat all the crust or just the rim to get a little crust taste.

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!!!!