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

Pumpkin Roll 3 eggs 1 c sugar 3/4 c flour 2 tsp cinnamon 1 tsp ginger 1/2tsp nutmeg 1 tsp baking soda 1/2 tsp salt 2/3 c canned pumpkin 8 oz chopped walnuts Grease jelly roll pan and line with parchment paper. Preheat oven to 350�. In large bowl, beat eggs for 5 minutes. Gradually add sugar, beat until light. Mix in flour, cinnamon, ginger, nutmeg, soda, salt and pumpkin, blend well. Pour into prepared pan and sprinkle with nuts. Bake 15 minutes. Turn out onto clean kitchen towel, and roll up into towel. Cool. Frosting: 6 oz cream cheese 1 c powdered sugar 1 tsp vanilla 2 T butter Combine all ingredients and beat until smooth. Unroll cooled cake, remove towel, spread with frosting and roll back up. Chill well, slice to serve. Hearty Pork Stew with Squash Source: Penzey�s 2/09 1\-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1\-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4\-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6\-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Layered Pumpkin Cheesecake source: Betty Crocker For the crust: 2 cups gingersnap cookie crumbs 1/4 cup butter or margarine, melted For the filling: 4 pkgs. 8 oz. each cream cheese, softened 1 1/2 cups sugar 4 eggs 1 cup canned pumkin not pumpkin pie mix 1 1/2 tsp. ground ginger 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes. In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly. Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan. Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved. Turn off oven; open door at least 4 inches. Leave cheesecake in oven for 30 minutes longer. Remove from oven; place on wire rack to cool. Without releasing side of pan, run a knife around the edge of pan to loosen the cheesecake. Cool in pan on wire rack 30 minutes. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours. Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Place cheesecake on a serving platter. Store cheesecake covered in fridge. Linda

If you don't care for traditional Libby's pumpkin pie, here's the absolute best alternative, as long as you're willing to add some bourbon. PUMPKIN GELATIN PIE 1 envelope unflavored gelatin 3/4 cup sugar 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (use fresh grated) 1/4 tsp salt 1/2 cup milk 3 slightly beaten egg yolks 1 -16 oz can pumpkin 1/4 cup bourbon 3 egg whites 2 Tbsp sugar 1 baked 9" pie shell Whipped cream for serving In saucepan combine gelatin and 3/4 cup sugar, cinnamon, nutmeg and salt. Stir in milk, egg yolks and pumpkin. Cook and stir over medium heat til mixture thickens and just begins toboil. Remove from heat; stir in bourbon. Chill mixture until partially set. In small mixing bowl, beat egg whites until soft peaks form (tips curl over). Gradually add 2 Tbsp sugar, beating until stiff peaks form (tips stand straight). Fold egg whites into pumpkin mixture. Pile pumpkin mixture into baked pie shell. Refrigerate several hours until mixture is set. Garnish with whipped cream and sprinkle with fresh grated nutmeg, if desired. Enjoy!

We love this one! Courtesy of Lakeside Dave from the Cooking Forum. Heart Of Dixie Pecan Pie 1 Cup dark corn syrup 3/4 Cup sugar 6 Tbl butter 3 large eggs Pinch salt 2 Tbl Bourbon (you could omit, I use it)) 2 Cups pecan halves or pieces or a combination Prepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2 inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature. David's notes: I add another 1/2 cup of pecans to this recipe, all the recipes I've tried call for 1 1/2 to 2 cups of pecans, I like a little more than that in mine. This guy is a great baker, I love his recipes. David~