Shaun, there's a pumpkin shortage here too, I didn't realize it until a few months ago when I tried to buy canned pumpkin and it was nowhere to be found. Sure enough, checking around resulted in my finding that there was a shortage, the Midwest lost most of the pumpkin crop (and a lot of other crops) due to the flooding last fall. However, harvest of this year's crop should start any time and pumpkin will be back on the shelves, hopefully. My pumpkins did OK, last year, I've been wishing I'd have cnaned some, I sure will this year. I did find out, however, that my overflow of butternut squash takes the place of pumpkin pretty well. It's a bit milder, but still good in pie and bread, and probably, in whoopie pies. Now, winter squash didn't do all that well either, but if you can find that instead... Annie

That's a good point, Jim. Echoing what Sally said about slim pickings again this year, I found this article: July 20, 2010 (PEORIA, Ill.) -- Illinois pumpkin experts say they're worried the state's crop could suffer blight given the wet spring weather. University of Illinois extension specialist Mohammad Babadoost says that would be a large worry because 95 percent of the country's processing pumpkins come from central and southern Illinois. Processing pumpkins are grown for pies, breads and other foods. Babadoost says some fields already have blight because of wet weather. He says specialists are visiting pumpkin fields to research the problem and "see how we can save the crop." Babadoost says while there is a risk of economic loss, there's also a great value to the state's pumpkin crop. He says pumpkin patches draw thousands of visitors, carrying "significance beyond its market price." So it would prolly be a good idea on be on the lookout for local sources...

Mmm, the Pumpkin Whoopie Pie recipe sounds delicious. I'd really like to bake these today, but I wonder if some of the oil could be replaced with yogurt? I don't have any apple sauce.

sing along with me :-) first you spread, spread, spread your bread with peanut butter then marshmallow fluff to make a fluffanutter. alexa, they sound good. i saved the recipe. i'll have to try them. nina, in case it's ever pulled from the market, try this. although i would venture to say if you purchased a large jar and it got lost in the pantry for years, it would still be the same when you finally found it. i don't think they aren't going to make fluff anymore, i think there was a lot of hoopla about it having been served in some school cafeterias. Homemade Fluff 3 egg whites 2 cups light corn syrup 1/2 teaspoon salt 2 cups 10X sugar (confectioner's) 1 tablespoon vanilla In a large bowl, combine egg whites, corn syrup and salt beat with electric mixer for 10 minutes, until thick add 10X sugar. Beat on low speed add in vanilla, and beat until blended. Use this in any recipe called for marshmallow creme.