"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

The larger can is 29 oz & makes 2 pies, the 15 oz makes 1 pie. Also there is plain pumpkin & 1 with spices in it which would change everything!! Use plain pumpkin in recipes,my DD wants pumpkin pies for her Halloween birthday each yr. She wasn't too happy with the 1 pie couple of yrs ago as I had accidentally taken it instead of the regular Libby's recipe from back of big can. She thinks the pre-spiced stuff tastes "funny"! I have an excellent pumpkin bread recipe that has no eggs. Very moist & delicious!!I can't write up recipe like a card with my computer for some reason so just have to run it all together. Sorry! Pumpkin bread-large bowl I use KitchenAid mix in order with large wooden spoon 1-29 oz can pumpkin,4 c. sugar, 1 c. canola oil, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves, 1 tsp salt, 4 tsp soda, 5 c. flour(I use Gold Medal),2 c. raisins(optional), 1 c. pecans or walnuts. Grease & flour pans either 3 large foil pans or 7 baby pans,(last baby pan will be smaller than the rest. Bake at 350degrees until done about 1 hr for large loaves. Cool, freeze in or out of pans . I do check these to be sure they are done. Toothpick should come out clean when done. Don't overbake!! Good Luck!!

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