For those who can't find canned pumpkin, sweet potatoes are a great substitution in my humble opinion (probably someone has already suggested this); in fact, I almost never make pumpkin pies anymore. I just substitute raw sweet potatoes which I boil in pumpkin pie spices, mash and then use in any recipe calling for canned pumpkin. I've never had a problem with excess moisture. I didn't realize there was a pumpkin shortage. Between equipment constantly breaking down and the weather wreaking havoc with crops, the poor farmers always get slammed in some manner every year. It's never-ending. Thanks, Beth - great suggestion. I make a lot of squash rolls, too, so if you have acorn squash, you could certainly substitute that - or substitute canned squash, which you can often find right next to the canned pumpkin. And, being a farmer yourself (how's my cow?), you certainly have the true perspective on what a difficult job it is - Thanks for connecting. PJH

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