Joann, I almost had that same problem today. I was in Krogers yesterday and they had canned pumpkin. Great! I wanted to bake a pumpkin pie. They only had large cans of pumpkin. I haven't made pie crust for ages, so I bought frozen crusts. I was ready to start the pies...yep, I had gotten the "regular," not deep dish crusts. So no pies. I have already made Taco Soup and Broccoli Cornbread today, so I'm quitting for now. Tonight I'm going to set out everything I need for Apple Pecan Cobbler so in the morning all I will need to do is slice the apples, put it all together and bake it. That I'm taking to dinner at DGD's. Sorry about the mess you have to clean up. Sue

I have a recipe for yeast rolls that use pumpkin or squash puree, along with whole wheat flour, the kids love them. I've had pumpkin ravioli in a sage and browned butter sauce, it was really good. If you don't want to make your own pasta you can use wonton wrappers. I've added pumpkin to hummus and it was pretty good too. I've stirred pureed pumpkin or squash into chili and lentil soup, but if your chili packs a punch at all, you won't taste it in there. Good luck, I'm trying to find some way to use up 72 butternut squash, LOL. Good think I like squash and I can use it to make a fake "pumpkin" pie, Mother loves that. Annie

Congratulations! Yes, I remember the impossible pumpkin pie. I haven't made any of them, but my niece did, and it was good. As for not making a good pie crust, I'm not my mom. She made wonderful pie crust. Mine tastes good, but I am terrible at rolling them out and getting them in the pie plate. A friend gave me a recipe for a no roll pie crust that is easy, and works well for me, so that is what I use. I do find that it can be a bit salty, so if I make another soon, maybe I will remember to cut the salt back a little. If you want a pie with a top crust, I just use the crumb topping like you would for apple crisp. No Roll Pie Crust 1/2 c canola oil 1/2 tsp salt 1/4 c skim milk. 1 1/2 c flour Combine all in 9" Pie pan. Stir until dough forms a loose ball. Pat out to form a crust. Fill and bake. 475F 8-10 minutes.

I've not made pumpkin pie in a few years. I found an organic can in the pantry so may put that on the menu. My recipe, here somewhere, though I bet it is in my vintage issues of Thanksgiving FoodandWine,....is a bit more like a custard. My dad prefers the original. My recipe has heavy cream, less sugar, (brown), and extra egg yolks... Keep in mind Libby's changed the recipe last year after 75years. Reviews are mixed but most like it. 25% want the original. The new recipe on the can calls for a can of sweetened condensed milk. Adds more sugar and a bit more volume, doubles the cloves.. Close to 1500 more calories in the can vs 3/4 cup. And some comments say it is more like a custard. Creamier. Makes sense that adding another canned good increases their holiday sales.