If you are short of pumpkin puree, get a fresh pumpkin, cut it in half, roast at 350 degrees for 45 minutes or until tender, puree in a foley mill. Use just like can pumpkin. Freeze any leftovers until next time. I use pumpkin puree for a sugarless pumpkin muffins for a diabetic friend as well as pumpkin pies. Do you find yourself doing custom baking for diabetics? Can't say we do much customer baking for diabetics here, though we do alert our co-workers dealing with diabetes when we make something that they can safely enjoy- PJH

• Reply