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

My mother ruined me for pie. She was a pie maker whose crust was light, flakey and the best I have ever tasted. On cold, weekend mornings, it was common to wake up to as many as six pies. The smell of pies baking in the oven says home to me. We couldn't wait for them to cool so we could have pie for breakfast. She raised the fruit, berries, etc. and froze them in her freezer. She didn't use a recipe and never made less than six at a time so I didn't master her crust recipe. I have quit having pie since she died. I have just given up on it. Once, Derek asked Grandma for an apple pie. She asked, "Where am I going to find apples this time of year?" I responded, "The grocery store, Mom. You can buy apples year round now." How I miss my Mother's pies.

The Walmart here has added the Paula Deen baked goods, too. I've tried some of her recipes, and had good luck with them. Her "Ooey Gooey Butter Cake" is basically the same as what we know in this part of the world as "Neimen Marcus" cake. And I have made it many times in various flavors. Always good. When I saw her "Ooey Gooey Pumpkin Cake" in Walmart the other day. I just had to try it. Bad idea! It was awful! Based on that experience, I would never try any of the other baked goods with her name on them. I do believe that is not the fault of Paula Deen, or her recipes, but rather the fault of 'commercializing' them. Based on this thread, I may try the Apple Pie mentioned. Although to be honest, I am very picky about apple pie. Rusty

This is the recipe I have used for years, I even won a cooking contest with it. FRESH TOMATO PIE 8 servings 7 ripe tomatoes, sliced 1 yellow onion ¾ cup mayonnaise 1/3 cup shredded mozzarella cheese 1/3 cup grated Parmesan cheese Ground black pepper to taste 2 teaspoons fresh basil 2 teaspoons fresh oregano Directions 1  Preheat oven to 350 degrees 2  Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black Pepper to taste. Sprinkle with fresh basil and fresh oregano. 3  In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes. 4  Bake at 350 degrees for 20 to 25 minutes or until golden