"Of course, the thing is, it depends on how you define "safe." That gave me a grin, Zabby. Never even thought of various levels of safe! I understand that canned pumpkin butter turning 'bad' is rare, and sickness or death caused by spoiled product is also a rarity. However... If I follow directions correctly, I do want to know that whatever I'm preparing is not going to make me or my family sick. Guaranteed. I think everyone expects the same. That is at least one reason some of us frequent this site, and probably the same for their site. There is no warning connected to instructions that says anything about a minute possibility of a small percentage of people falling ill after preparing and eating a canned Pumpkin Butter recipe, even when done correctly. Kraft is evidentially quite confident that it is safe. I hit 'reply' to the message I received above... This is the second message I sent: ................................................ Please note that I am NOT displeased with your recipe. It looks to have wonderful flavor and I'd love to be able to make it with confidence. However as I stated, I do have some serious concerns. Not one of the national canning institutes I have found recommend home canning pureed/mashed pumpkin or squash except you, and I can not figure out why. Can you guarantee me and the general public, that it is absolutely safe to make precisely as written on your site? Thank you so much for your time Crystal .............................. The reply back: Thank you for taking the time to visit us at http://www.kraftfoods.com/ and for letting me know about your experience. I know how disappointing it can be when a recipe doesn't turn out properly, and I'm sorry to hear that happened. I can assure you the recipe you received is correct as written. Our Kraft Kitchens Team thoroughly tests all of our recipes before they're published to ensure their accuracy. They may even take the extra step of having other members of the company review the recipes before they issue the final seal of approval. I hope this doesn't discourage you from trying one of the other recipes on our website, as I'm sure you'll find some great new ones that'll soon become family favorites! It was great hearing from you, and I encourage you to browse our website to take advantage of the great online food content that's available 24 hours a day! Kim McMiller Associate Director, Consumer Relations .............................. There ya go. It is safe, yes? But I still can't bring myself to make it. I'm still not understanding the whole picture. I'm not sure she was addressing MY question ...looking me in the eye, so to speak. It is safe in a 10 minute BWB but, NCHFP doesn't have a safe recipe to recommend to use with a pressure canner? Maybe it's not odd that one side won't gamble with my health but the other doesn't even blink. On the other hand, maybe they know more about the preservative powers of sugar and the correct amount to use than other canners do? I don't know.. they won't tell me. I've got to stop rambling on about this. It is so NOT like me ..so I give up. Frozen or canned cubed pumpkin it will be. Crystal

publickman, thanks for the mention that Pernigotti can still be purchased! I don't know why I never thought to search on Amazon.com for it, but I just did and have ordered it from chefshop.com through Amazon's Marketplace. It is NOT eligible for Prime membership's free 2-day shipping, but if you're registered at Amazon it's a one-click to order it...so convenient! Oh boy, my Black Bottom Cupcakes are going to be soooooo good again with this stuff. They're good anyway, but with the Pernigotti they jump up a whole level higher. Scharffenberger's cocoa is okay but Valhrona is better. But I like the Pernigotti best of all.

This is my late MIL's recipe for PUMPKIN CREAM ROLL 3 eggs 1 c sugar 2/3 c canned pumpkin (not pie mix) 1 t. lemon juice 3/4 c all-purpose flour 2 t. pumpkin pie spice or cinnamon 1 t. baking powder 1 c finely chopped nuts Confectionary sugar Filling: 1 package (8oz) cream cheese 4 T. butter 1 t. vanilla 1 c. confectionery sugar Beat eggs in a medium bowl. Gradually beat in sugar. Fold in pumpkin and lemon juice. Fold in dry ingredients. Pour into a well greased 10 x 15 inch jelly roll pan. Sprinkle with nuts. Bake at 375� F. fro 15 minutes. Quickly loosen sides with knife and turn out onto a thin towel. Generously sprinkle with confectioners sugar. Roll up, with towel, from wide side. Cool. Thoroughly cream together filling ingredients. Unroll cake and spread with filling. Lifting cake off towel, roll up like a jelly roll and wrap in foil. Refrigerate until chilled. Cut in 1/2" slices and serve. Will keep in refrigerator for several days. DD makes this a lot this time of year. DH loves it! Today is the first time I have tried making it. Of course I burnt my finger on the pan, but not bad. I had a hard time getting it to come off the pan. The center stuck. I sprayed my pan with cooking spray. It might be a better idea to actually grease the pan. The cake is cooling right now. I'll make the filling soon. Tami

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!!!!