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 have made this one from the King Arthur website - it was very good. I originally found it in their paper catalog years ago. The Libby's recipe is similar, but there are more spices in the King Arthur. Even my former in-laws liked it :) Here is a link that might be useful: Starr's Pumpkin and Cheese Roll Up

This is a new addition to my recipe file. Pumpkin Maple Bread Recipe #177225 (The recipe online describes this as making one loaf. The amount given make two. I have cut the ingredients in half and made one loaf.) by Pastryismybiz 1¾ hours : 20 min prep SERVES 6 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 1/2 teaspoon allspice 2 eggs 1 (16 ounce) can pumpkin 1 cup light brown sugar, firmly packed 1/2 cup maple syrup 1/2 cup vegetable oil 1/2 cup golden raisins 1/2 cup pecans, chopped Preheat oven to 325°F. Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside. Sift flour, baking powder, baking soda, salt, cinnamon and allspice in large bowl. Mix with whisk. Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl. Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts. Spoon batter evenly into prepared pans. Bake 1 hour and 15 minutes,or until toothpick test indicates done. Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan. Cool in pan for 10 minutes and turn out on rack. © 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com * My notes: I subbed nutmeg and ginger for the allspice. I like ginger with pumpkin. Allspice is nice, too, though. Here is a link that might be useful: Pumpkin-Maple Bread

Hi, Anna. Here is my recipe for Pumpkin Bread, which comes out a dark color and is very moist and stays that way for several days. It also freezes well. The original recipe called for (and I used to make it that way) baking in 1# coffee cans, but we quit buying coffee in 1# cans. Enjoy, it was passed down to me by a beloved Aunt! 1 c. wesson oil 1 c. water 1 can pumpkin (I use Libby's) 4 eggs, slightly beaten 1 t. vanilla (I use Mexican vanilla) Mix together above ingredients. Stir together the following ingredients and add to your wet mixture. 3 c. sugar 2 t. baking soda 1/2 t. salt 1 t. nutmeg 1 t. allspice 2 t. cinnamon 3 1/2 c. flour 1/2 c. pecans Pour combined mixtures into 2 large loaf pans, which are well-greased and floured. Bake at 325 for approximately 1 hour. It seemed every house I've had since I've had this recipe, cooked the bread different. Just check when the top springs back or the old toothpick trick. Don't overcook. Brenda